Japanese Sponge Cake Recipe — COUNTRY SQUIRE MAGAZINE

Ingredients: 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 Method: Whisk the egg whites on a medium speed until foamy then gradually add the sugar and continue to whisk on high speed… via…