Japanese Sponge w/ Apricot Jam, Rosewater & Thyme Glaze & Pistachios


TIP 1: A Bain Marie involves placing your cake tin in boiling water, so it must be watertight - check by running the tap into your tin and seeing if water drips out. If so (and this is likely if you use a springform cake tin), you'll need to use silver foil to seal your tin : place tin in the center of foil and lift the edges of the foil up around the outside of the pan. Ensure there are no seams for water to leak into (if your foil is too narrow, pull two pieces of foil about 18 inches long and put them on top of each other. Along one of the long edges, fold both pieces over about 1/2 inch a few times, crimping each time. Opening up the sheets which will create one large piece with a seam down the middle. Put the spring form pan in the middle like above). If you find your tin has leaked slightly after baking, remove cake from tin and greaseproof paper and pop back in oven for a few minutes to dry out.

Also, using grease proof paper (and butter) will make the cake much easier to remove from the tin later

TIP 2: Firstly, the fresher the eggs, the better. Secondly, be careful when you separate your eggs; if you get any fat (yolk) in the protein (whites), the whites won't whip properly when making the meringue later. Finally, putting your whites in the fridge first is a useful trick as it helps keep the proteins within your egg whites rigid and stable - making for a better meringue

TIP 3: GENTLY DOES IT! You want a light, fluffy cake and the less flour is worked and stirred into your batter, the better. To "fold" use a rubber spatula or spoon to cut down and through the mixture, then scrape the spatula along the bottom of the bowl, before coming back up - this will “fold” some of the mixture from the bottom of the bowl into the newly added mixture at the top

TIP 4: You want stiff-peaks, but do not over whisk. Once the peaks are stiff enough for you to turn the bowl upside down with no runny white (feel free to do this over a loved ones head, and not your own), you are ready

TIP 5: With no rising agent, this sponge cake rises from the expansion of air pockets in the beaten egg whites - so you want to keep as much air as possible in the mix. You therefore want to carefully fold (see TIP 3) in the egg whites, adding in 4 or 5 stages

TIP 6: Because of a lack of rising agent, Japanese Sponge cakes have a tendency to deflate slightly after being removed from oven. Regulating the cake's cooling temperature will help prevent this.