Japanese Butter Sponge Cake 日式奶油海棉蛋糕
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Ingredients

  • 55 g omega eggs
  • 4 egg whites
  • 80 g fine sugar
  • 4 egg yolks
  • 60 g top
  • 20 g corn starch
  • 40 g unsalted butter
  • 15 minutes
  • 2 minutes
  • 170 degree
  • 35 minutes
  • 10 g honey
  • 40 g milk
  • 5 g all purpose flour
  • 1/4 tsp vanilla extract
  • 40 g salted butter
  • 5 g icing sugar

Instructions

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