Japanese Water Cake Recipe
Japanese water cake is a light and fluffy dessert that is made with a combination of sugar, water, and eggs. The cake is simple to make and it is perfect for a light and airy summer dessert. This recipe will make one 8-inch cake that can be served to 4-6 people.
Ingredients:
For this Japanese water cake recipe, you will need the following ingredients:
- 2 eggs
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
Instructions:
To make this Japanese water cake recipe, start by preheating the oven to 350°F and greasing an 8-inch round cake pan. In a large bowl, whisk together the eggs, sugar, water, and vanilla extract until light and fluffy. Add the flour, baking powder, and salt and whisk until combined. Pour the mixture into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cake has cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cooled cake and serve. Enjoy!
Nutrition:
This Japanese water cake recipe makes 1 8-inch cake that can be served to 4-6 people. Each serving contains the following nutrition facts:
- Calories: 177 kcal
- Fat: 8.4 g
- Carbohydrates: 23.1 g
- Protein: 3.2 g
- Cholesterol: 65 mg
- Sodium: 61 mg
- Fiber: 0.3 g
This Japanese water cake is a light and flavorful dessert that is perfect for summer. The cake is made with a combination of eggs, sugar, and water and it is topped with whipped cream for a delicious finish. The cake is simple to make and it is sure to be a hit with family and friends alike. Enjoy!
Post a Comment for "Japanese Water Cake Recipe"