Recipe: Tasty Japanese cotton sponge with bottle gourd pudding

Recipe: Tasty Japanese cotton sponge with bottle gourd pudding Delicious, fresh and tasty.

Japanese cotton sponge with bottle gourd pudding. A wide variety of bottle gourd sponge options are available to you, such as usage, anti-ultraviolet, and material. The process of making the Japanese cotton sponge cake is similar to most of the sponge cake recipes. Nevertheless, there are some fine details which I will explain in detail in the following sections.

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I baked this sponge cake three times last weekend.

Yeah, like I had nothing better to do.

You can have Japanese cotton sponge with bottle gourd pudding using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Japanese cotton sponge with bottle gourd pudding

1. It’s as per taste of Salt.

2. Prepare 80 gms of butter.

3. It’s 110 grams of milk.

4. You need 7 of eggs.

5. Prepare as required of Powdered sugar.

6. Prepare Few of pieces Bottle gourd.

7. It’s 4 tbsp of ghee.

8. It’s Few of Roasted cashew nuts.

9. Prepare few of drops food green colour.

10. It’s 90 grams of maida.

11. Prepare 1.5 tsp of cornflour powder.

12. Prepare as required of Flavoured green glaze.

13. You need as required of White chocolate strips.

14. It’s Few of choco chips.

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I spotted the recipe for Japanese Cotton Sponge Cake from the book Creative Making of Cakes by Alex Goh.

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Japanese cotton sponge with bottle gourd pudding step by step

1. Combine butter and evaporated milk, heat up over medium-low heat until butter has melted then add maida and mix until combined..

2. Combine 1 egg and 6 egg yolks, add to batter gradually, mix until smooth..

3. In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in salt and whisk until small bubbles are formed. Add in powdered sugar gradually, whisk on low speed until softened..

4. Add mixture to egg yolk batter in 3 batches, mix gently with hand whisk. Fold gently until well mixed with spatula..

5. Pour the batter into lined baking pan, tap a few times to break large bubbles..

6. Bake at 150°C/300°F for 1 hour 50 minutes, until fully cooked..

7. Boil bottle gourd pieces in a pressure cooker with 3 whistles and blend them in a mixer, Now Heat in a pan and add powdered sugar and cook for 3-4 mins..

8. Now add cornflour paste into pan and add 4 tbsp ghee, food green colour keep stirring and when corners of pan comes up add roasted cashew nuts and transfer into a greased tray and set for 30 minutes.

9. To assemble dish, cut Japanese sponge into circular shaped and pour bottle gourd pudding in the middle and decorate it with some flavoured glaze, choco chips and white chocolate strips..

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Stonysoil Seed Company Asian Heirloom Bottle Gourd Seeds (NAM Tao Yo).

Ideal for all skin types and for all ages.

The Sponge gourd, also called the Luffa or Loofah gourd, is a member of the Curcurbitaceae (cucumber) family.

The name Sponge gourd generally refers to the fruit of two species -L. cylindrica, which is smooth-skinned with faint ridge lines; and L. acutangula, which has prominent ridges and is.