15 Japanese Melon Cake Recipe Get Cooking And Enjoy!

Ingredients:

• 1 ripe melon
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 1 cup sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. Cut off the top of the melon and scoop out the pulp, making sure to remove any seeds and leaving a thin layer of flesh on the inside. Set aside.
3. In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
4. In a separate bowl, beat the eggs and sugar until light and fluffy. Add in the milk, vegetable oil, and vanilla extract, and mix until well combined.
5. Gradually add in the flour mixture, stirring until just incorporated.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
8. Once cooled, place the cake inside the hollowed-out melon, using toothpicks to secure it in place if necessary.
9. Serve and enjoy your delicious Japanese melon cake!

Tips and Variations:

• For a more intense melon flavor, you can brush the inside of the cake with a simple syrup made from melon juice and sugar before placing it in the hollowed-out melon.
• Feel free to get creative with the type of melon you use for this recipe. Honeydew, cantaloupe, or even watermelon can be used instead of the traditional muskmelon.
• If you're not a fan of melon, you can use this recipe with any other type of fruit, such as strawberries, peaches, or mangoes.
• Garnish your melon cake with fresh fruit slices, whipped cream, or powdered sugar for an extra touch of sweetness and presentation.