Tart ｜ Our Regional Cuisines

1. [Sponge Cake Batter Step 1]
Crack the eggs into a bowl.
Add sifted granulated sugar to the bowl and mix lightly.

2. [Sponge Cake Batter Step 2]
Warm the mixture to approximately 40 degrees Celsius and whisk until frothy. (The batter line should disappear smoothly.)

3. [Sponge Cake Batter Step 3]
Add the sifted cake flour to [Sponge Cake Batter Step 2] and mix until no lumps remain.

4. [Sponge Cake Batter Step 4]
Line the mold with cooking paper and pour in the batter from [Sponge Cake Batter Step 3].
Bake in a preheated oven at 180 degrees Celsius until the surface has a golden color. (Approximately 7-8 minutes)
Check for a golden color and remove from the oven.

5. [Sweet Bean Paste Step 1]
Grate the yuzu peel.

6. [Sweet Bean Paste Step 2]
In a pot, add store-bought smooth sweet bean paste and water, stirring lightly until it lightly boils.

7. [Sweet Bean Paste Step 3]
Once it reaches the desired thickness for easy spreading, remove from heat, add the grated yuzu peel from [Sweet Bean Paste Step 1], and mix.

8. [Sweet Bean Paste Step 4]
Spread [Sweet Bean Paste Step 3] on the surface with the golden color of the sponge cake (top surface).
Roll it up to form a "no" shape.