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A hand peeling parchment paper off a mini sponge cake to reveal a colorful baked-in design

Cake Draw Sponge Cakes

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5 from 8 reviews

Description

Transform your baking into a stunning art project with this innovative Cake Draw technique. These light, Japanese-style mini sponge cakes feature intricate designs baked directly into the crumb, paired with a cloud-like whipped cream filling for a dessert that is as beautiful as it is delicious.

Ingredients

  • 12 large egg yolks
  • 12 large egg whites
  • 1 cup granulated sugar, divided
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon white vinegar
  • Gel food coloring
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare 24 parchment paper circles by tracing 4-inch molds; draw your desired patterns on half of the circles using edible markers.
  2. In a large bowl, whisk together the 12 egg yolks, half of the sugar, vegetable oil, whole milk, and 1 teaspoon of vanilla extract until emulsified and pale.
  3. Sift the all-purpose flour and cornstarch into the yolk mixture, whisking until the batter is thick and smooth.
  4. In a stand mixer, whisk the egg whites until frothy, then gradually add the remaining sugar and white vinegar, beating until stiff peaks form.
  5. Gently fold the whipped egg whites into the yolk batter in three separate additions, being careful not to deflate the mixture.
  6. Divide small portions of the batter into bowls and tint with gel food coloring, then transfer each color into a tipless piping bag.
  7. Grease your silicone molds, place the designed parchment circles at the bottom, and trace your patterns with the colored batter before chilling in the fridge for 5 minutes to set.
  8. Pipe the remaining uncolored batter over the chilled designs and bake for 8 to 10 minutes until the sponge bounces back when touched.
  9. Immediately run a knife around the edges, flip onto parchment, and peel back the circles while warm to reveal the artwork; repeat the baking process for the plain base layers.
  10. Whisk the heavy cream, confectioners sugar, salt, and remaining vanilla until stiff peaks form, then assemble by piping cream between a plain base and a designed top layer.

Notes

For the best visual results, ensure your parchment paper is laid flat in the molds to prevent the batter from seeping underneath your design. If you are new to the folding technique, take your time with the egg whites; maintaining that aeration is what gives these cakes their signature flexible texture and prevents the colors from bleeding into the base batter.

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Modern Japanese

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Find it online: https://cakehalf.com/cake-draw/