Tamago sponge cake is so moist, sweet and tasty. And do you know what? It’s made without any fat! Tamogo means egg in Japanese. You use a generous amount of egg and that’s what makes this cake so flavoursome!
There are a number of famous Tamago cake makers around in Japan. But it’s quite simple to make so why not try it yourself! The only thing is that the egg needs to be bean a lot so I suggest you get a hand mixer: Or you can build the muscle by doing this with a balloon whisker. This is one of my favourites from my auntie’s kitchen. It’s such a treat to visit her not just because I can get a huge serving of this cake, but also she makes fabulous cheese cake with this sponge as the base, instead of crushed biscuits. So good. .
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