Japanese custard sponge cake

We prepare the necessary ingredients.

Combine the milk and butter in a saucepan. Place the mixture over low heat and bring to a boil.

Add flour and cook the mixture, stirring continuously, until it thickens.

Transfer the hot custard base to a mixer bowl and add food coloring of the desired color. Mix with a mixer until smooth and completely cool.

Add the yolks to the custard base in small portions and continue stirring the mixture until smooth.

Add salt to the whites and begin beating them at low mixer speed.

As soon as bubbles begin to appear on the surface of the whites, increase the whisking speed and gradually add sugar.

When the protein mass has become thick and fluffy, add a little food coloring to it and mix well.

Add the whipped egg whites to the custard mixture in small portions, carefully mixing each time with a mixer or spatula.

Each time, carefully mix the mixture using a mixer or spatula.

Pour the batter onto a parchment-lined baking sheet and spread it evenly with a spatula.

Bake the biscuit at 170 degrees for 13-17 minutes.

Cool the finished biscuit, wrap it in cling film and put it in the refrigerator for several hours.