Easy Japanese Sponge Cake

For 18cm cake tin
(approx 989 cals in total)

• 80g Plain flour 
• 1/2  Teaspoon Baking Powder 
• 3 eggs
• 80g Sugar 
• 20g Butter 
• 1 Tablespoon  Milk

Preparation

1. Cover the tin with baking sheet.
2. Sift flour and baking powder.
3. Melt Butter and milk in a microwave for 25 seconds (best to be used soft and warm when later used).
4. Start warming up the oven to 160°
5. Prepare an electric hand mixer! If you don't have one, you will have to work much harder to get the right and soft consistency.

Instruction

1. Add eggs to a mixing bowl and mix for 30 seconds using a hand mixer. Add 1/3 of sugar and whisk for 30 seconds with a slow setting. Add half of the remaining sugar and mix for another 30 seconds and add the rest of the sugar. Change the hand mixer setting to medium and whisk for a few minutes. Now the mix should be getting quite solid and the peak, when lifted, would be pointy and stays the same shape for a few seconds. Then, change the setting to fast and whisk for an another 2 - 3 minutes. Change to a manual hand mixer and whisk for an another 2 - 3 minutes.
2. Add sifted flour and baking powder mix and mix lightly with a spatula until the flour is dissolved.
3. Add melted butter and milk prepared earlier and mix lightly until the butter is well mixed. (Don't over mix!)
4. Pour everything into the tin and drop a few times from 10cm high in order to lose the air in the mix.
5. Bake in the oven, preheated to 150° on a lower shelf and bake for 35 - 40 minutes until the surface is lightly brown. Insert a wooden stick and take out. Check to make sure the wet dough is not on the stick.
6. Take out the cake from the oven straight away and drop from 10cm hight for a few times in order to prevent from shrinking. Remove the cake from the tin and cool immediately on a cooling rack with a wet paper towel over it (not directly onto the cake) to prevent from drying out.