Japanese Custard Cake Recipe

Cake flour: A finely milled flour with low protein content, perfect for creating a tender and light cake.

Sugar: Adds sweetness and helps to create a tender crumb.

Eggs: Provides structure and richness to the cake. Separate the yolks and whites for this recipe.

Milk: Adds moisture and helps to create a soft texture.

Melted butter: Adds richness and flavor to the cake.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

When folding the egg whites into the batter, make sure to do it gently to avoid deflating the whipped egg whites. Use a spatula and fold in a figure-eight motion, lifting the batter from the bottom and over the top. This technique helps maintain the airiness of the cake, resulting in a light and fluffy texture.

• cake flour - Substitute with all-purpose flour: All-purpose flour can be used in place of cake flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch. This helps to mimic the lower protein content of cake flour.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a slightly different flavor profile, so reduce the liquid in the recipe by ¼ cup for every cup of honey used.

• separated eggs - Substitute with flax eggs: For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes. This works well as a binding agent, though it will alter the texture slightly.

• milk - Substitute with almond milk: Almond milk can be used in a 1:1 ratio for milk. It is a good dairy-free alternative, though it may slightly change the flavor.

• melted butter - Substitute with coconut oil: Use an equal amount of melted coconut oil. It provides a similar fat content and moisture level, with a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as you would vanilla extract. Almond extract has a stronger flavor, so less is needed.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Use the same amount of sea salt as you would table salt. Sea salt can add a slightly different mineral flavor.

• Allow the Japanese custard cake to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cake soggy.

• Once cooled, wrap the cake tightly in plastic wrap to maintain its moisture and prevent it from drying out. Ensure there are no gaps or openings in the wrap.

• Place the wrapped cake in an airtight container. This extra layer of protection helps keep the cake fresh and prevents it from absorbing any odors from other foods in the refrigerator.

• Store the cake in the refrigerator if you plan to consume it within 3-4 days. The cool temperature helps maintain the cake's texture and flavor.

• For longer storage, consider freezing the cake. First, wrap the cake in plastic wrap as mentioned earlier. Then, wrap it again in a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date of freezing to keep track of its storage time. The Japanese custard cake can be frozen for up to 2 months without significant loss of quality.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and prevents it from becoming too moist.

• For a quicker thaw, you can leave the cake at room temperature for a few hours. However, be cautious not to leave it out for too long to avoid any potential spoilage.

• Once thawed, you can refresh the cake by warming it slightly in the oven at a low temperature (about 150°C or 300°F) for 10-15 minutes. This step helps restore some of the cake's original texture and flavor.

• If you have leftover slices, you can store them individually by wrapping each slice in plastic wrap and placing them in a resealable freezer bag. This method allows you to thaw and enjoy single servings without defrosting the entire cake.

• Preheat your oven to 150°C (300°F). Place the Japanese custard cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes, or until it reaches your desired temperature.

• For a quick reheat, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid overcooking.

• If you prefer a slightly crisp exterior, use a toaster oven. Set it to a low heat setting, around 120°C (250°F). Place the cake on a piece of parchment paper and heat for 5-10 minutes, keeping an eye on it to prevent burning.

• For a steam reheat, place the cake in a heatproof dish and cover it with a lid or aluminum foil. Set up a steamer and steam the cake for about 5-7 minutes. This method helps to retain the custard's moisture and texture.

• If you have an air fryer, set it to 140°C (285°F). Place the cake in the basket and heat for 5-7 minutes. This method can give a slightly crisp edge while keeping the inside moist.

• For a stovetop method, use a non-stick skillet over low heat. Place the cake in the skillet and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the cake at the specified temperature of 160°C (320°F).

• Mixing bowl: Used to combine and mix the ingredients together.

• Whisk: Used to whisk the egg yolks and sugar until pale and creamy, and to whisk the egg whites until stiff peaks form.

• Spatula: Used to fold the dry ingredients and egg whites into the batter gently.

• Sifter: Used to sift the cake flour, baking powder, and salt into the mixture.

• Baking pan: Used to hold the batter while it bakes in the oven.

• Parchment paper: Used to line the baking pan to prevent the cake from sticking.

• Cooling rack: Used to cool the cake completely after it has been baked.

• Measuring cups: Used to measure the milk and melted butter accurately.

• Measuring spoons: Used to measure the vanilla extract and baking powder accurately.

• Skewer: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.

Use room temperature eggs: Eggs at room temperature will mix more easily and help the batter come together faster.

Melt butter in advance: Melt the butter ahead of time and let it cool slightly. This will save you from waiting during the mixing process.

Sift dry ingredients together: Sift the cake flour, baking powder, and salt together in one step to save time.

Use an electric mixer: Whisk the egg whites to stiff peaks using an electric mixer to speed up the process.