Elastic Japanese biscuit - for decorating the cake and for the roll

Elastic Japanese sponge cake is a cake that is easy to work with, as it bends in different directions, like fabric. It can be used to make rolls , layered cakes or as a decoration. Cooking it is not difficult, and working with it is a pleasure. A step-by-step recipe with a photo will help you bake a Japanese custard biscuit at home.

For the custard biscuit we need:

• 1 egg (D-0);
• 120 grams of yolks;
• 165 grams of proteins;
• 80 grams of sifted premium wheat flour;
• 80 grams of powdered sugar +6 grams of vanilla;
• 130 grams of milk;
• 70 grams of butter 72%;
• 2 grams of fine salt;
• food coloring of any color.

How to make a Japanese biscuit at home

Starting cooking, take a ladle and heat the milk in it along with the butter. We are waiting for the oil to completely melt.

Without removing the ladle from the heat, pour all the flour into the hot mass and brew it, actively stirring with a wooden spoon until a dense dough and a thin coating are obtained at the bottom of the ladle.

We shift the hot dough into a bowl, add the dye of any color and mix with a spatula until the dough has cooled.

We continue kneading the dough and add one egg to it, mix, then we introduce the yolks in turn.

In a separate bowl, beat egg whites with salt. When they reach a magnificent state, we introduce powdered sugar and vanilla. Continue whisking until fluffy proteins and stable peaks are obtained. After that, the proteins can be combined with the dough or with a spatula, or with a mixer at low speed.

Put the dough on a silicone baking sheet.

In the same way, I prepared the dough with red dye, but I will bake it on parchment.

We put the baking sheet in the oven preheated to 160 ° C for 15-17 minutes. Then, take out the biscuit and drag it over the edge of the parchment onto a wire rack to cool.

The finished Japanese custard biscuit resembles fabric in structure. It bends easily in different directions and does not break. It can be bent as you like and it still holds its shape.

How to store a Japanese biscuit

Cover the completely cooled cake with cling film and turn it over, holding on to the edges of the parchment.

Remove the parchment and continue to wrap the biscuit in cling film.

Now it can be rolled up for easy storage in the refrigerator. I took the cardboard roll that was the base of the disposable towel, put it on top of the custard biscuit and twisted my cake on it. Now you can store it in the refrigerator.

And when you need to work with a biscuit, then just take it and unfold it.

A real Japanese biscuit, even after storage, looks like it was just cooked.