Ingredients

Method

For the vanilla sponge: 
• 4 free-range eggs 
• 400 g sugar 
• 1 t vanilla extract
• 350 g flour, sifted
• 2¼ t baking powder 
• 3/4 cup vegetable oil 
• 250 ml milk 
For the butter icing: 
• 500 g butter, softened 
• 300 g icing sugar, sifted 
• 2 T Miso Tasty white miso paste 

Method

Ingredients

1. Preheat the oven to 180°C. In a mixing bowl, beat the eggs and sugar together until light and fluffy.

2. Add the remaining ingredients and beat until smooth – take care not to overbeat.

3. Grease 2 x 20 cm springform baking tins and line with baking paper.

4. Divide the cake mixture evenly between the tins and bake for 20 minutes, or until golden and just set. Remove from the oven and set aside to cool.

5. To make the butter icing, beat the butter and miso until smooth, then sift in the icing sugar and beat well until combined.

6. To serve, generously spread the icing on the top of sponge cakes and sandwich together.

Videography: Romy Wilson
Photography: Shavan Rahim
Production: Jacqueline Burgess
Food assistant: Bianca Jones

You don’t need to master Japanese cooking to get miso right. The Miso Tasty range does the hard work for you. Use a little in your favourite recipes, try one of our ideas above, or build a whole meal around it. Either way, you’ll end up with something delicious.

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