Japanese Strawberry Sponge Cake
A delightful Japanese dessert featuring layers of fluffy sponge cake, luscious whipped cream, and fresh strawberries, perfect for celebrations and light indulgence.
Ingredients
For the sponge cake
- 125 g all-purpose flour sifted 3 times Ensure flour is sifted multiple times for lightness.
- 100 g sugar Divided into two portions for the recipe.
- 4 large eggs, yolks and whites separated Use room temperature eggs for better volume.
- 60 g butter, melted Melted butter adds richness to the cake.
- Butter and flour to coat inside the cake pan Prepares the pan for baking.
For the cream and garnish
- 18 pieces strawberries (mid-size) Fresh strawberries enhance flavor.
- 400 ml cream for whipping Use heavy whipping cream for better texture.
- 10 g sugar For the whipped cream.
- 40 ml water To mix with sugar for gloss on strawberries.
- 10 g sugar For the gloss mixture.
Instructions
Preparation
- Preheat your oven to 170°C (340°F). Prepare an 8-inch round cake pan by greasing it with butter and dusting it with flour.
- In a large mixing bowl, whisk the egg yolks with 100g sugar until pale and creamy. Gradually add in the melted butter and mix until well combined. Sift the flour over the mixture and fold gently until just combined.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add in 10g sugar while continuing to whisk until stiff peaks are achieved. Gently fold the egg whites into the yolk mixture in three additions.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Whipped Cream Preparation
- While the cake cools, prepare the whipped cream by combining 400ml of cream with 10g sugar and whip until soft peaks form.
Assembly
- Once the sponge cake has completely cooled, slice it into two or three layers horizontally.
- Place the bottom layer on a cake plate. Spread a layer of whipped cream over it and layer with sliced strawberries. Repeat the process until all layers are stacked.
- Finish by covering the entire cake with whipped cream and garnishing with the remaining strawberries on top. Optionally, drizzle the strawberries with a mixture of 40ml water and 10g sugar for added gloss.
Notes
Serenade the cake with a cup of matcha tea or a lighter green tea for a delightful pairing.