Yuuhuuuu guys..
Welcome again in DewiCchi's Kitchen. Today it was very tiring day because we had snacks box 600 pax and whole cakes 25 pieces but we made 29 pieces because the recipe in the first round the texture of the sponge cake is so fluffy so we didn't use it.
Meanwhile making sponge our group also making pia legong and the snack boxs.
Maybe we could be called as a pengabdi campus, because we always going home in the night.
And here the recipe for Fluffy Japanese Spongecake
Whole Egg 425 gr
Icing Sugar 350 gr
Soft Flour 200 gr
Egg White 150 gr
How to Make :
Welcome again in DewiCchi's Kitchen. Today it was very tiring day because we had snacks box 600 pax and whole cakes 25 pieces but we made 29 pieces because the recipe in the first round the texture of the sponge cake is so fluffy so we didn't use it.
Meanwhile making sponge our group also making pia legong and the snack boxs.
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Maybe we could be called as a pengabdi campus, because we always going home in the night.
Whole Egg 425 gr
Icing Sugar 350 gr
Soft Flour 200 gr
Egg White 150 gr
How to Make :
- Mix the whole egg with icing sugar together until stiff.
- Meanwhile, beat the white egg until stiff.
- After the Whole egg stiff, add flour little by little mix until well.
- And last add meringue (beaten egg white) into the mixture.
- Mix together until well and bake in 150*C about 15 minutes or until brown.
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