Vermicular | Sponge Cake

Sponge Cake

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
60 min
Cooking Steps

[LOW] 60 min


90 g cake flour
30 g cornstarch
6 large eggs
120 g sugar
60 g unsalted butter, melted

  1. Mix cake flour and cornstarch and sift.

  2. For meringue, separate egg yolks from egg whites. Whisk egg whites using a hand mixer until foamy and gradually add in sugar (in three portions). Whisk until soft peaks form.

  3. Beat egg yolks, pour into meringue and mix by gently folding meringue. Gradually add in flour from Step 1 (in three portions) and lightly stir. Gently mix in melted butter.

  4. Add 1 tablespoon of water in the pot, lay parchment paper and pour in batter. Smooth the surface with a spatula and fold parchment paper so it fits inside the pot. Place aluminum foil over batter and cover. Bake over [LOW] heat for 60 minutes.

  5. Once toothpick comes out clean, lift parchment paper to take out cake. Let cool.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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