Soft and Fluffy Japanese Sponge Cupcakes – A Perfect Light Dessert

Introduction

Japanese sponge cupcakes are soft, airy, and delicately sweet. Their texture is light yet moist, making them an excellent choice for tea time or a special treat. This recipe ensures a perfectly fluffy result with simple ingredients and an easy baking method.

Ingredients

(Serves 12 Cupcakes)

For the Batter:

• 4 large eggs (separated)
• 60g (¼ cup) unsalted butter
• 60ml (¼ cup) milk
• 80g (⅔ cup) cake flour (sifted)
• 1 tsp vanilla extract
• ¼ tsp salt

For the Meringue:

• 60g (⅓ cup) granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat oven to 150°C (300°F) and line a muffin tray with cupcake liners.
2. Melt butter in a heatproof bowl and mix with milk.
3. Add sifted cake flour, stirring until smooth.
4. Whisk in egg yolks, vanilla extract, and salt until well combined.

2. Make the Meringue

1. In a separate clean bowl, beat egg whites on low speed until foamy.
2. Add lemon juice (or cream of tartar) and continue beating.
3. Gradually add sugar, increasing speed to medium-high, and beat until stiff peaks form.

3. Combine and Bake

1. Carefully fold the meringue into the batter in three additions to keep it light.
2. Pour the batter into cupcake liners, filling them about ¾ full.
3. Bake in a water bath (place the muffin tray in a larger tray with hot water) for 25-30 minutes until golden brown.

4. Cool and Serve

1. Let the cupcakes cool in the pan for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve and enjoy.

Tips for the Best Sponge Cupcakes

• Use cake flour for a finer texture.
• Fold the meringue gently to retain airiness.
• A water bath ensures a moist and tender crumb.

Frequently Asked Questions

Why did my cupcakes deflate after baking?
A sudden temperature drop can cause shrinkage. Let them cool gradually with the oven door slightly open.

Can I make these cupcakes without a water bath?
Yes, but the texture may not be as soft. A water bath helps maintain moisture.

How long can I store these cupcakes?
Keep them in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.

Conclusion

These Japanese sponge cupcakes are a delightful treat with a soft, fluffy texture. Perfect for any occasion, they are easy to make and incredibly light. Try this recipe and enjoy a homemade bakery-style dessert.