Japanese Strawberry Sponge Cake
A delightful and fluffy dessert combining airy sponge with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
For the cake
- 125 g all-purpose flour, sifted 3 times Sift flour for a light texture
- 100 g sugar For the cake batter
- 4 large eggs, yolks and whites separated Room temperature for better volume
- 60 g butter, melted Butter must be melted and slightly cooled
- 18 mid-size strawberries Fresh and ripe for best flavor
- 10 g sugar (for batter)
- 40 ml water
- 10 g sugar (for cream) To sweeten the whipped cream
- 400 ml cream for whipping Heavy cream preferred
For preparing the pan
- Butter and flour To coat the inside of the cake pan
Instructions
Preparation
- Preheat your oven to 170°C (340°F) and prepare your cake pan by coating it with butter and flour to prevent sticking.
- In a large mixing bowl, whisk the egg yolks with the 100g of sugar until the mixture becomes pale and creamy.
- Gently fold in the melted butter and the sifted all-purpose flour.
Baking the Cake
- In another clean mixing bowl, beat the egg whites until soft peaks form.
- Gradually fold the beaten egg whites into the batter until fully combined, being careful not to deflate the mixture.
- Pour the prepared batter into the cake pan and bake it in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Whipping Cream and Assembling
- While the cake cools, prepare the whipped cream by beating the 400ml of cream with the 10g of sugar until soft peaks form.
- Once the cake has cooled completely, slice it in half horizontally with a serrated knife.
- Spread a generous layer of whipped cream on the bottom layer of the cake and arrange the sliced strawberries on top.
- Place the top layer of the cake back onto the filled bottom layer, then decorate the top with additional whipped cream and strawberries.
Serving
- Slice the cake into pieces and serve with extra strawberries or whipped cream on the side, if desired.
Notes
This cake is best served fresh and can be customized with different seasonal fruits. For added sweetness, a light glaze of sugar syrup can be applied over the strawberries.