Tanoshii Ke-ki

Tanoshii
Ke-Ki

Tanoshii
Ke-Ki



Tanoshii
Ke-Ki

Japanese-Style Baking for All
Occasions

Yamashita Masataka

anoshii
Ke-Ki

Japanese-Style Baking for All
Occasions

Yamashita Masataka

Editor: Lydia Leong
Designer: Lynn Chin
Photographer: Hongde Photography
Copyright © 2016 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International

ng
hin
ongde Photography
6 Marshall Cavendish International (Asia) Private Limited

shall Cavendish Cuisine
arshall Cavendish International

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MoNKSdtlaohantnrei soBrgh nhtcaoaodllelm , LCyi mbaNrveuaerarncy,id aWBils odhaaa tritmsda ,ana Sagtir,en aB,gd aianenpmcgoluakrderoki knC og1af 0t baT1ulimo1t g0neu,so iT ntPh gulaim-biilnlaiits-nePhdduin b•tgol i Mc Lsaiapmtrieosicthneiaa dDll,l aCintaacvideenndtiashl, (Malaysia)
consequential
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STeitllaen: gTaonr oDsahriui lk Eeh-ksia: nJa, pMaanleasyes-iastyle baking for all occasions / author,
Yamashita Masataka; editor, Lydia Leong.
Description: Singapore: Marshall Cavendish Cuisine, [2016]
Identifiers: OCN 930489682 | ISBN 978-981-46-7793-6 (paperback)
eISBN 978-981-47-5144-5
Subjects: LCSH: Cake--Japan | Cooking, Japanese | Cookbooks.
Classification: LCC TX771| DDC 641.86530952--dc23

Printed in Singapore

Dedication

This book is dedicated to my
beloved wife Ami

who has worked hand in hand
with me in building

this empire of cakes from
Japan to Singapore!

Dedication

This book is dedicated to my
beloved wife Ami

who has worked hand in hand
with me in building

this empire of cakes from
Japan to Singapore!

Contents
ACKNOWLEDGEMENTS

9

INTRODUCTION 11
BAKING EQUIPMENT

13

BAKING INGREDIENTS

SPO1N7 GE CAKES & ROLL
Basic SCpoAnKgEe SCake 2 4

Basic Roll Cake Sponge 2 6
Salted Caramel Wrap Cakes 2 8

Mont Blanc Cakes 3 0
Lychee Shortcake 3 2
Rock Melon Layer Cake 3 4
Mixed Berry Roll 3 6
Earl Grey Mascarpone Roll 3 8

Yule Log Cake 4 0
Kirsch Torte 4 2
Banana Chocolate Cake 4 4

Earl Grey & Orange Sponge Cake

46

Contents
ACKNOWLEDGEMENTS

9

INTRODUCTION 11
BAKING EQUIPMENT

13

BAKING INGREDIENTS

SPO1N7 GE CAKES & ROLL
Basic SCpoAnKgEe SCake 2 4

Basic Roll Cake Sponge 2 6
Salted Caramel Wrap Cakes 2 8

Mont Blanc Cakes 3 0
Lychee Shortcake 3 2
Rock Melon Layer Cake 3 4
Mixed Berry Roll 3 6
Earl Grey Mascarpone Roll 3 8

Yule Log Cake 4 0
Kirsch Torte 4 2
Banana Chocolate Cake 4 4

Earl Grey & Orange Sponge Cake

46

CHIFFON CAKES MOUSSE
Cream CheCeAseK &ES
Basic Vanilla Chiffon 5 0

Strawberry Chiffon 5 2 Lemon Curd

Yuzu Chiffon 5 4 Mousse Cake 8 0

Latte Chiffon 5 6 Kinako Mousse

Walnut & Brown Sugar Chiffon 5 8 Cake 8 2

Mixed Spice Chiffon 6 0 Strawberry &

Orange Chiffon with Yoghurt Cream 6 2 Champagne

Mochi Kinako Chiffon 6 4 Mousse Cake 8 4

Charcoal Chiffon 6 6 Sake Tiramisu 8 6

Umeshu Chiffon 6 8 Raspberry

Pumpkin Chiffon 7 0 Mousse CaEkGeG -8 8
Black Sesame Tofu Chiffon 7 2
Pesto & Tomato Chiffon 7 4 HoOnreayn gCFeaR rCrEoakEt e

Mousse TC1Ra0kE6eA T9 S0

Curry Chiffon 7 6 CCaorrcoot nJuuitce &

CHhoonceoyla Cteake

MouWsseE ICG1a0Hk8eT S 9&2
CoLfefeMmeEo MAnSo 1&1Uu5 sRTsoEefSu

Cream Tart

Pwuidthd iVnag1 n1 0ill9a4

Edamame &
Passion Fruit

Sour Cream

CHIFFON CAKES MOUSSE
Cream CheCeAseK &ES
Basic Vanilla Chiffon 5 0

Strawberry Chiffon 5 2 Lemon Curd

Yuzu Chiffon 5 4 Mousse Cake 8 0

Latte Chiffon 5 6 Kinako Mousse

Walnut & Brown Sugar Chiffon 5 8 Cake 8 2

Mixed Spice Chiffon 6 0 Strawberry &

nge Chiffon with Yoghurt Cream 6 2 Champagne

Mochi Kinako Chiffon 6 4 Mousse Cake 8 4

Charcoal Chiffon 6 6 Sake Tiramisu 8 6

Umeshu Chiffon 6 8 Raspberry

Pumpkin Chiffon 7 0 Mousse CaEkGeG -8 8
Black Sesame Tofu Chiffon 7 2
Pesto & Tomato Chiffon 7 4 HoOnreayn gCFeaR rCrEoakEt e

Mousse TC1Ra0kE6eA T9 S0

Curry Chiffon 7 6 CCaorrcoot nJuuitce &

CHhoonceoyla Cteake

MouWsseE ICG1a0Hk8eT S 9&2
CoLfefeMmeEo MAnSo 1&1Uu5 sRTsoEefSu

Cream Tart

Pwuidthd iVnag1 n1 0ill9a4

Edamame &
Passion Fruit

Sour Cream





Acknowledgements

I WOULD LIKE TO THANK ALL
WHO HAVE MADE THIS BOOK
MPy OfrSieSnIdB, LLEin:coln Tan, for helping me with the

translation of the
Mrecyi peedsi taonr,d L yfodria c oLemomngu,n ficoart iwngo rwkinitgh sthoe h vaardrious
wpaitrhti ems ein tvoo lvperodd. uce
this third book, and for continuously
Trehsec hpehdoutloinggra hpehre ra,c tLiivuit iHeos ngde, for his tiresome
Tetohff eoa rcdtcseo.smigmneord, aLtyen nm Canhyin l,a fsot rm hienru ctere achtiaven gweos.rks.
It was great working with this creative team
Monyc eb railgliaanint. team at Chef Yamashita who
helped in so many ways,
contributing tremendously to the successful
production of this book.





Introduction

Once again, I would like to thank you for your
support in purchasing
this cookbook. It is only with all the support
Tahnids etinmceo,u Ir ahgaevme ednetc iId reedc etiove adlso include
ifnogr rmedyi efnirtsst tthwaot mcoaoyk bnooot kbse, Tanoshii and
cToanmomshoini lWy augseadsh iin t hmaat kIi nagm c aabkeles, to offer a
Fftorien sdfhoin lltgoa wstth eue p top w etrhifteehc tpt hatialsas ttteeh, iradn dc ofolakvboouork to share
camonomdr ebin iansbpaotiriuoe tn hsbo aamkmieno gbn agck aieknregss r.teod ieexnptslore using new
hinagsr eadlwieanytss bine etnh eair hbuagkein gch. allenge not only to
cake-lovers who bake for
Alesis uitr ew aats hwoitmhe t,h beu ct oenvfeenc titoon csh ienfcsl ulidkeed m inyself,
aTnando Is hhioi paen dth Tea nsuogshgiei sWtioangsashi,
itnh et hcias kbeos oink wthiilsl bcoe oak bsoouorkc eh aovfe inaslspoir abteioenn for
created to ensure that they
yBoaukirn bga ckainkge sa sdhvoeunltdu raelsw. ays be an enjoyable
are not too cumbersome to be prepared, and
affair. Even if the cakes
that bakers of any skill level
whdinHcto ooeaowox mvuntkei lleob dlt .fito gmu boetneeukt r,taa bnrarybe onioltneutduge n ttr e od oant !uhsrjo etep yptlhlaicnea ntveead rti,oh jueussse tr etcrcayikp eaesgs aaiintn tahnisd
your creations with your loved ones! Yamashita

Masataka
11

Introduction

Once again, I would like to thank you for your
support in purchasing
this cookbook. It is only with all the support
Tahnids etinmceo,u Ir ahgaevme ednetc iId reedc etiove adlso include
ifnogr rmedyi efnirtsst tthwaot mcoaoyk bnooot kbse, Tanoshii and
cToanmomshoini lWy augseadsh iin t hmaat kIi nagm c aabkeles, to offer a
Fftorien sdfhoin lltgoa wstth eue p top w etrhifteehc tpt hatialsas ttteeh, iradn dc ofolakvboouork to share
camonomdr ebin iansbpaotiriuoe tn hsbo aamkmieno gbn agck aieknregss r.teod ieexnptslore using new
hinagsr eadlwieanytss bine etnh eair hbuagkein gch. allenge not only to
cake-lovers who bake for
Alesis uitr ew aats hwoitmhe t,h beu ct oenvfeenc titoon csh ienfcsl ulidkeed m inyself,
aTnando Is hhioi paen dth Tea nsuogshgiei sWtioangsashi,
itnh et hcias kbeos oink wthiilsl bcoe oak bsoouorkc eh aovfe inaslspoir abteioenn for
created to ensure that they
yBoaukirn bga ckainkge sa sdhvoeunltdu raelsw. ays be an enjoyable
are not too cumbersome to be prepared, and
affair. Even if the cakes
that bakers of any skill level
whdinHcto ooeaowox mvuntkei lleob dlt .fito gmu boetneeukt r,taa bnrarybe onioltneutduge n ttr e od oant !uhsrjo etep yptlhlaicnea ntveead rti,oh jueussse tr etcrcayikp eaesgs aaiintn tahnisd
your creations with your loved ones! Yamashita

Masataka
11













Sponge Cakes & Roll Cakes



SPONGE CAKES & ROLL CAKES

24 Basic Sponge Cake Makes one 18-cm round sponge 80 g
pastry flour

10 g cornflour

15 g unsalted butter
30 g milk

3 eggs 2. Sift together pastry flour

1 egg yolk 3. aHneda tc obruntftleoru ra.n Sde tm ailskid ien. a

10 g glucose small saucepan until butter
10 g honey 4. iIsn ma emlteeddi.u Rme mheoavtep rforoomf
5. ehbIngeo gawats l,l,aa lrniggdeh tshleyet awatphsiridsokeo .ft obgoewthl,er
120 g castor sugar 1. Preheahetge gaot v yseoonlmk t, eog 1wlu8ac0ot°eCsre. , t Loh ion6ne0e °ayCn–
18-cm round baking tin 7an0d°C s.ugar.
with parchment paper. 6. SSipt rminkeldei usmift ebdo wflol uinr olanrgtoe

bmoixwtul roef fhroomt w aa tdeisr taanndce

7. biubaotcmwuiwbybasbahtaslPUSniniohpfoinbnbolnnnoaanrrnothc eipoaacunosdosdue wtt wlaomlwdiuteep iiwaals duuv rll.uro l lf kntm leelop ..ttanoejiaahylwbf uta e dauo rgU nRnislb3iasslds ,c ciaalrkg redd tmtrs0dbaka dneftu iim me kao.ntem ddmoss nmsefekrrlgBiio p itdltdadd i exyimai xiiavixoo icnl.eet nast etitukwnfneunssu s ttu o rgrkoegl,r tfhrtetoou reeferro eeeo se,lo ffbp swo 2ldc s nda misbarrcbbhu5s beenc eaneob ooorw rrepndpp.rdouhawwu fa iah polTtenlm rpllltdiuaire,egfsenleoitkrdarxg.nr cies
8.
9.

TIP:pin eAseellwritneagdy s o iunffst oep actlhreceahnm aenndt dry
cTpccmblehaeaonepiakxwt eneirsnrel. ps.bg ooaantnft gdece rat skoi steo o nlc seo ownwmsh ueerrsene ao dtuhyte

fboar kuesde .cake turns out well.





SPONGE CAKES & ROLL CAKES

26 Basic Roll Cake Sponge Makes one 25-cm roll cake
sponge 30 g unsalted butter

35 g milk

4 eggs
1 egg yolk

80 g castor sugar 2. Heat butter and milk in a

1 1 0 g p a s t r y f l o u r , s i f t e d 1. Line a shallow 25-cmsaucepan until butter is
quare baking tray wi t 3. mIn ealt emde. dium heatproof
s aper. Preheat oven t o h p a r c h m e n t4. RbeIngeo gmwas ol,l,a vlreigg efhr tohlyme aw thpheriasokto. ft obgoewthl,er
p 20 0 ° C .hegeagt ysoolmk ea nwda stuegr ator. 60°C–

70°C.

5. SSipt rminkeldei usmift ebdo wflol uinr olanrgtoe

mboixwtul roef fhroomt w aa tdeisr taanndce

6. awtglushbaibsbayubaUSPnirhpofnbn lonaeoanasothcaaunssdodiuelwtwtyinwditeepiir sd.t v rllucg ll f lktm eel. .yoeiuaahylb ata gU anRnilslbiassld,acak g ddemtrskr dpft iim meo.nemdolmmss afrlgiiBo idldd sixyimo xavixtt eet nathitetituwceunssi ttu eo rroelr fhrtensoounefrr eece,lo ffbp ,o drs snamisbarbbhsuus enc pceb ooorrw rpdpr.rfeuhawwua aa ahrpTteplmc,rllltdiuaie,eseeinnitkrd rxg.ngo ifs

7.
8.

9. jbwTueasesttlttl e. inirfc soprpoonrgaet eids .done by
ipnr eas ssiningg lcee ndtirreec toiof nc.a kBeake
fliogrh t1ly0.–20 minutes or until
10. sbsIttPhpu rloseroafh wcnasoegcnp uee.oal d nooc gfnsu ep st atpraii nonwngngdi g r bbeef aol iricpaask r cd.gik t o P.o ollPdavveceeeeenrrl.

aPweeal yo pffa racnhdm erenpt lapcaeper at

tphaer cshidmee. nLte apvaep etor acto othl efor

abbaoseu ta 3n0d minutes.

flip sponge back upright.

The roll is now ready for

use.





SPONGE CAKES & ROLL CAKES

28 Salted Caramel Wrap Cakes Makes 3 wrap cakes, each 12-
cm 1 roll cake sponge,
25-cm square (page 26),

chilled BANANA

1 banana SALTED CARAMEL2. Prepare banana. Peel and
cut banana into 5-mm thick
5 g lemon juice

SAUCE 3. rPoreupnadrse asnadlt ehda lcvaer athmeeml .
200 g whipping cream sDaruizczele. Wwiatrhm l ecmreoanm j uinic ea.
saucepan

20 g water over low heat. In another

100 g castor sugar pan, heat water and sugar
4. oPrveepr are Chantilly cream.
lUoswin gh eaant uelnetcitl rsicu gmairx eisr,

2¼0 g utnsspa sltaeltd CbutHteAr, mNeltTedILLY CREAM5. dmswwMuiisheigtxsdhiaos i k2rul4 v 0maew00td h g.hg i piI sgnpCahcilhrnt eeasgapdn se ctecierl ealdytaro amcumrn eetaailnlmd
200 g whipping cream 6. hssSaopeufaotct oe pnaen asdok sms tfeior rsmmali.txetudr ecaramel

15 g sugar 1. Using a 12-cm r ound cutter , cut 3 r oundssCalnohdwa nlwyt.ihl lWyis kch reuenna mtsilu mognaetrdo siutamrts
from roll
tssop fotnu pgrneeaks form.
7. brRoreuofrnwigdnesi.sr ahTt,oe gp cr awdkieuthsa lflbyoa ran datdna

sponge. Cover and set aside. lwseliacsertms 3ea0dn dmc rdienraiuzmtze,le ss tbwireirtfihonrge until
TIP:smua nTilxtwheteurda repx pcisien sgsm trooo llst ehspr.v oAen.dgde can

cbCbauoretnat mescurrue malm nesbd awlu escidateh lt.ai nFa dont lhddue sm edadiaxc yha.s
cwsaepkloel.n igneto c rau msebms icfoirrc lcea akned
cdoevecor rating if desired.

with plastic wrap.





SPONGE CAKES & ROLL CAKES

30 Mont Blanc Cakes Makes three 7-cm round cakes 1 roll
cake sponge,

25-cm square (page 26),

chilled 4 cooked chestnuts;

3 whole, 1 chopped Sponge crumbs, as needed

(see Tip, page 28) Icing cugar for dusting CUSTARD2. Prepare custard cream. In a
heatproof mixing bowl,

CREAM beat

3 egg yolks egg yolks and 50 g sugar
until mixture is pale. Add
50 g + 30 g castor sugar 3. fPlroeuprare Chantilly cream.
30 g pastry flour, sifted aUnsidn gm aixn weelellc.t rAicd dm mixeilrk,,
vsmwssapawwUwPTmuoantroeshhhh eengmida handiiiipaiakspsp lliegiallkksgmrupp a s r phc miieaefinnexou omn ggs xmtsr wpt mtberaacceoelalrrner.eenlceedl cdd.ttaac t cmmarSbasuirkttcnlne riae rdaaaatmn sinti mol,nc 3 idvh sx s 0c eoiepoingsr rfroveugtt,heooagr mnaar.
300 g milk 4.
⅕CR EtsAp vManilla extract CHANTILLY5.
h3spe ceaaetk due n ultnailyt ieml rssiox, tftuth rpeene satkasr tfso trom.

200 g whipping cream bAsaodnidld awnidch t hwicitkhe nre. mCaoinntiinngue
15 g castor sugar MONT BLANCstcotai krcreihn elgas ytuennrustt.i l pmasixtteu aren dis mthixick
C450R gE wAhiMpping cream 6. bcaChawCfwcsRiprrnbreeeooeueimotdaoffvvalhmorlntu ee..im.irsg gnrrbteWt e e is ca3catr sahnkha0niefkyitde dr see.mvd k dsirRce nfei uaoonsewgfiynarumrr.. iie ttttg3 Cioehdlew0 sv o.mr . CeianTmt ithhsoxfeuiratpn oumnf umoretteeirael lcysish
300 g chestnut (maron) paste 1. Using a 7-cm roundcake with a whole chestnut
cutter, cut 6 rounds from roll caankde .pipe Mont Blanc cream
Cover and set aside.
over to cover chestnuts.
Sprinkle with chopped

chestnut and dust with

icing sugar.

Decorate as desired.





SPONGE CAKES & ROLL CAKES

32 Lychee Shortcake Makes one 18-cm round cake 1 round
sponge, 18-cm wide
(page 24) 1 can lychees, about 567 g,

drained and cut into halves CHANTILLY

CREAM 2. Prepare Chantilly cream.

400 g whi ppi ng cream C u t Using an electric mixer,
20 g casto r s ugar 1.
sponge horizontally into3. wSphoisokn a quarter of
Cwhhaipnptiilnlyg ccrreeaamm inatnod sugar
half. Set aside. 4. aaSntp oohtoihgneh r h sabploef wetdhl eu mnteild sioufmt
5. mpoehsaAovnaefre efrdlastfdank pnicclsuoyrog menfneooag tvrmlsiemeyno cr uaf .ohtemn ne dpeett oeo dsha pitwukahrmslehve aefi sodbsskoro mfutttn.otmil

6. ecUrvseeiannmgly .a hand whisk, whisk
hanaldf tthoep rwemitha irneimnga iCnihnagntilly

7. chmatppoccWoarrneaefeeepkhaldaaafdeikk smmi olssukya f c mnff uurhoosed nnperrms mmtteoosiill panf.. l timmragn STeyceipraeeenra dddoerogn. iiaov uuscmCnefmmrer eh. or aac Pssnmtrnooloe atfft a icttoolamleypver
8. tpRoieppfir niaggne dbra astgied efiost troe 3df 0 cw amkiteihn. uates

1be-cfmor es tsaerr vtipn.g .D Cecoonrsautme e

wcaikthei nw tithhe Cdhaayn. tilly cream

and lychee halves.





SPONGE CAKES & ROLL CAKES

34 Rock Melon Layer Cake Makes one 25 x 12.5-cm cake 1
roll cake sponge,

25-cm square (page 26),

chilled 220 g rock melon, cut into

1-cm cubes + more for White chocolate sheet,2. Prepare Chantilly cream.
decorating cake if desired Using an electric mixer,

3. wSphoisokn a quarter of

optional CHANTILLY CREAMwChhaipnptiilnlyg ccrreeaamm inatnod sugar
400 g whipping cream 4. aaSntp oohtoihgneh r h sabploef wetdhl eu mnteild sioufmt

spaonefadtk ccsro efnoatrmimn u.oen ttoo ownheisk until

r2e0c tga ncgalsetso.r Sseutg aars id1e.. Cut roll cake in half to get 25. mrsoAepvrceoertdarna nignumgegmee ua dlrsnaioourdcfm tks ppmseroeeafatlko dscn rfe eoevarvemmennl.yly.

6. aWnhdi stko ph awlfi tthh ere rmemaianiinnigng
Cmheadniutimlly scorfeta cmre uanmt.il Place

7. moRteehpdeeiruatm to whisk remaining
sCreohcfatta npnteiglaluyk lasc rf eosaprmmo n.u gSnept irolevaedr
ocmrveeadrm iuto mapn odf rcoackke m. elon

8. lsRaoeyffetr ripg. eearaktse ffoorrm 3. 0T rmaninsufetre sto
ba epfoiprien gse brvaign gf.i ttCeodn wsuimthe a
1w-ictmhin s ttahre tidpa. yD. ecorate
cake with Chantilly cream,

rock melon and white

chocolate if desired.