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Recipe from
tasteasianfood.com
Japanese sponge cake - How to make the most cottony and bouncy cake
210 ratings · 1.5 hours · Vegetarian · Serves 1
Taste of Asian Food
21k followers
Ingredients
Refrigerated
6 Eggs, large
Baking & Spices
100 g Cake flour
80 g Castor sugar
1 Vanilla extract
Dairy
75 g Butter
60 ml Milk