sponge cake Recipe ingredients ingredients Eggs(Room Temp) 4 each (Large size) 190g-200g Granulated Sugar 155g Hakurikiko(Sifted) 115g Butter(Warm 40-50 C) 40g important note Sponge cake only has 4 ingredients. Fewer ingredients are the hardest. It is so simple that there is no space to make mistakes If you keep the temperature right. When to spot mixing…
Interviewer: First and foremost, what makes your sponge cake recipe so unique? Chef Misuzu: It’s all about the texture. The texture is very wet and smooth, and it’s just wonderful. I prefer it by itself; I can eat it without any cream or anything else. It’s fantastic. Interviewer: Yes, it sounds so delicious. How did…
Interviewer: How do you determine your store’s menu? Do you have any meetings to list up the recipes and review them based on your taste? Chef Misuzu: Yes. We change our menu every three months and update our recipes. Interviewer: I see. How about your recipe videos? Chef Misuzu: Yes! I know what kind of…
Interviewer: Do we have any idea what you guys are thinking about when it comes to publishing a recipe video and a recipe page for the first time? Chef Misuzu: For being healthy, can we make items using kabocha pumpkins? Kabocha is a nutritious ingredient that many of our clients like seeing. Interviewer: So you…
Interviewer: What are you looking forward to for the Halloween contest? Chef Misuzu: It is to see how people decorate our cakes. I would like to see people are dressing up and putting our cakes in front. Interviewer: I like that. In regard to the Halloween theme or, pastries, what do we have in store?…
Interviewer: Do you guys have things like set-up Halloween, in terms of bakery goods, or cakes? Chef Misuzu: Yes, we make “kabocha” products every year, including kabocha pudding and other products. Interviewer: Oh, really. For those of us who don’t know about what kabocha is, would you explain what it is? Chef Misuzu: Kabocha is…
Interviewer: We are going to have delivery in full swing soon, meaning that we will be able to deliver more than now we are. I wanted you to talk about delivery services to restaurants and how you are going to serve cakes to customers. Chef Misuzu: In the future, we would like to offer…
Seasonal twists for regular items are some of the things I look forward to at Suzuya. Our chefs would always come up with daily specials that would incorporate flavors and fruits that are in season. After a long wait, we are finally able to bring back the rare cheesecake. Unlike before, our rare cheesecake now…
Daily schedules can be packed and busy. We have customers rushing in to find a quick-filling meal or snack to get them through their hectic day. Aside from the usual smart pastries, one go-to snack is our Sandos. Our chefs would fin the fridge with freshly made egg salad Sandos and tuna Sandos daily. These…
Interviewer: What is your favorite time being at Suzuya? Chef Misuzu: I like morning times. You can see the sunrise, we have a really nice view from here at Suzuya. It’s quiet and calm. I like when I have a coffee in the dining room. Interviewer: What kind of morning drinks do you…
