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JAPANESE CUSTARD CAKE. Sponge cake to cover the cake


Choux pastry biscuit sponge recipeButter – 60 g,Milk – 55 g,1 large egg,5 Egg yolks,Flour – 85 g,4 Egg whites,Sugar – 70 g,A pinch of citric acid or cream of tartar,Food coloring.Heat your oven to 160°C. Bake in the center of the oven until a skewer inserted into the middle of the sponge comes out clean. It takes about 8-12 min (depends on layer thickness). Source: TARASEVNA @ Youtube.


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