Home Cook Together. Celebrate Life.

JapaneseAuthentic Cuisine

Japanese Sweet Syrup Cake 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Japanese Sweet Syrup Cake 2

Japanese Sweet Syrup Cake 2 is a cherished home table dessert, embodying the essence of Japanese comfort cooking. This version, passed down through generations, is lovingly prepared in family kitchens, where the salt is measured by intuition and the butter flows liberally. It is a staple at gatherings, often made to celebrate simple moments with loved ones, rather than grand occasions.

This cake offers a tender, buttery crumb, deeply infused with a sweet syrup that keeps each bite moist and luscious. The sugar's sweetness is mellowed by the richness of the butter, creating a harmonious balance. Best enjoyed at room temperature, this cake is perfect for sharing, inviting everyone to indulge in its comforting simplicity.

Ingredients

  • 200 gflour
  • 150 gsugar
  • 100 gbutter
  • 3eggs
  • syrupto soak

Method

  1. Begin by bringing the 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar, creating a light and airy texture in the cake. Also, take the 3 eggs out of the refrigerator to allow them to reach room temperature, which helps them incorporate better into the batter.
  2. In a large mixing bowl, cream together the 100 g of softened butter and 150 g of sugar. Use a hand mixer or a wooden spoon to beat the mixture until it becomes pale and fluffy. This step is crucial as it incorporates air, which will help the cake rise.
  3. Add the 3 room-temperature eggs to the butter and sugar mixture, one at a time. Beat well after each addition until fully combined. This gradual incorporation prevents the batter from curdling and ensures a smooth texture.
  4. Sift 200 g of flour into the egg mixture in small batches, folding gently with a spatula. This technique helps maintain the airiness of the batter, resulting in a tender cake. Ensure there are no visible streaks of flour, but be careful not to overmix.
  5. Preheat your oven to 170°C (338°F). Grease a cake pan with butter and line the bottom with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake in the preheated oven until the cake is golden brown and a skewer inserted into the center comes out clean. The cake should spring back when lightly pressed in the center, indicating it is done.
  7. While the cake is baking, prepare the syrup for soaking. Once the cake is out of the oven and slightly cooled, poke small holes across the surface using a skewer. Pour the syrup evenly over the cake, allowing it to soak in and infuse the cake with moisture and sweetness.
  8. Let the cake cool completely before serving. This allows the syrup to fully absorb and the flavors to meld. Serve at room temperature, allowing the cake's delicate sweetness and moist texture to shine.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Japanese cuisine