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Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming

INTO JAPANESE

バターと砂糖を一緒に泡立てることは、ケーキのスポンジ状でふわふわとしっとりを作るために不可欠なヒントの1つです。空気を取り込んだためにバターと砂糖が淡い黄色とふわふわになるまで長く泡立てます。このプロセスはクリーミングと呼ばれます

BACK INTO ENGLISH

Whisking butter and sugar together is one of the essential tips to make the cake's spongey, fluffy and moist. Whisk long until the butter and sugar are pale yellow and fluffy to take in the air. This process is called creaming.

INTO JAPANESE

バターと砂糖を一緒に泡立てることは、ケーキのスポンジ、ふわふわ、しっとりを作るために不可欠なヒントの一つです。バターと砂糖が淡い黄色でふわふわになるまで長く泡立てて空気を吸い込みます。このプロセスは、クリーミングと呼ばれます。

BACK INTO ENGLISH

Whipping butter and sugar together is one of the essential tips to make cake sponges, fluffy and moist. Whisk long until the butter and sugar are pale yellow and fluffy to inhale the air. This process is called creaming.

INTO JAPANESE

バターと砂糖を一緒に泡立てるのは、ケーキスポンジ、ふわふわとしっとり作るための不可欠なヒントの一つです。バターと砂糖が淡い黄色でふわふわになるまで長く泡立てて空気を吸い込みます。このプロセスは、クリーミングと呼ばれます。

BACK INTO ENGLISH

Whisking butter and sugar together is one of the essential tips for making a cake sponge, fluffy and moist. Whisk long until the butter and sugar are pale yellow and fluffy to inhale the air. This process is called creaming.

INTO JAPANESE

バターと砂糖を一緒に泡立てることは、ケーキスポンジ、ふわふわとしっとり作るための不可欠なヒントの一つです。バターと砂糖が淡い黄色でふわふわになるまで長く泡立てて空気を吸い込みます。このプロセスは、クリーミングと呼ばれます。

BACK INTO ENGLISH

Whisking butter and sugar together is one of the essential tips for making a cake sponge, fluffy and moist. Whisk long until the butter and sugar are pale yellow and fluffy to inhale the air. This process is called creaming.