It’s the softest.
The softest of the soft. Plush, light, and airy—so soft you could honestly rest your head on it like a pillow. That’s how I’d describe this sponge cake. And not only is the texture unbelievable, but the flavor? Just as dreamy.
So yes, I know—I already have a sponge cake recipe. My go-to vanilla sponge cake (the original!) is made with a lovely mix of all-purpose flour and potato starch, and it’s soft, delicate, and one of my all-time faves.
But this version?
This one uses Special Soft Flour, and the result is on another level. I adjusted the amount slightly to balance the texture, and it turned out un-be-lievable. It’s still that classic fluffy sponge you love, but even finer, even more tender, and with a melt-in-your-mouth bite that just hits different.
The magic? It’s all in the flour.
I found this Special Soft Flour at my local Asian supermarket. It has about 8% protein, just like American cake flour—but it’s not bleached. It’s naturally super white, ultra-fine, and gives the most beautiful crumb. Honestly, I went back and bought a whole bunch because I couldn’t believe how good it was.
And here’s the best part: It’s available at almost every Asian supermarket all over the world—Europe, Scandinavia, you name it. It’s unbelievable. You’re going to love it.
There’s a reason I named this cake Special Soft Sponge Cake. It’s not just soft.
It’s next-level soft. Make it once—and you’ll see exactly what I mean.
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