Japanese Sponge Cake Recipe


  • 5 egg whites
  • 5 egg yolks plus 1 whole egg
  • 60g melted butter, cooled to room temperature
  • 100ml milk
  • 60g plain flour
  • 20g corn flour
  • ¼ tsp salt
  • 90g caster sugar


  • Whisk the egg whites on a medium speed until foamy then gradually add the sugar and continue to whisk on high speed until the mixture resembles a fluffy cloud and stands up in stiff peaks.
  • Mix together the butter and milk. Sift the flour, cornflour and salt into the milk mixture then add the egg yolks plus whole egg. Beat until it resembles a batter mixture.
  • Gradually fold in the egg whites (meringue) into the batter mixture then pour the mixture into a 7-inch lined cake tin.
  • Place the cake tin into a bigger baking tray filled with 3cm depth of boiling water to steam bake the cake in the oven for an hour or until fully cooked on Gas 2 / 150°C / 300°F
  • Once cooked, bang the cake tin a few times on the work surface to prevent the cake from shrinking, allow to cool then slice and enjoy it.