I first saw this cake at one of the new shopping centers near the train station at Nagoya, Japan. The sponge is made with piped lines of meringue and a ladyfinger-like sponge. Very light and delicate. Layered with creme patisserie, strawberries, and creme chantilly.200C top/160C bottom - 5min, 160/160C 20 min.
egg white 200 g.
sugar 90 g.
egg white powder 5 g.
Make a meringue. Pipe 3 lines 40 cm. in length with space to fill the two centers with the other sponge. Use a #10 round tip.
egg yolk 70 g.
egg 60 g.
sugar 45 g.
lg flour 40 g.
powdered sugar as needed
Follow as for genoise. Notice that there are more yolks making for a more richer sponge. Pipe the sponge in between the three lines. The width should be no more that 10 cm. Use a #10 round tip.
Dust the top with powdered sugar and bake. Be careful this sponge is fragile.
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