Jam Sandwich Cakes
ジャムサンドケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cakes hide a spoonful of strawberry jam right in the middle, so each bite comes with a sweet surprise that children love to discover. The batter is nothing more than pancake mix, soy milk and oil stirred together, with no eggs or butter to measure out, which makes it a quick snack to put together for afternoon oyatsu. Sandwiching the jam between two layers of batter keeps it from bubbling out and leaves a tender, fruity center.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 5.7 gvegetable oil
- 37.5 mlsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Ingredients
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 10.5 gstrawberry jam
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Mix the vegetable oil and soy milk together. Add the pancake mix and fold gently until just combined.
- 2
Pour the batter into the cups until they are about half full, then spoon the strawberry jam on top. Pour more batter over the jam so it is sandwiched between the two layers.
- 3
Set the cups on a baking sheet and bake in an oven preheated to 180°C (350°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 235.5 kcal | 471 kcal | 235.5 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 8.6 g | 17.1 g | 8.6 g |
| Carbohydrates | 36.3 g | 72.6 g | 36.3 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 51 mg | 102 mg | 51 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 159 mg | 318 mg | 159 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 235.5 kcal | 4.2 g | 8.6 g | 36.3 g | 1.4 g | 0.5 g | 51 mg | 0.6 mg | 159 mg |
| 1 adult serving | 471 kcal | 8.4 g | 17.1 g | 72.6 g | 2.7 g | 0.9 g | 102 mg | 1.2 mg | 318 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
