why make this recipe
Japanese Strawberry Sponge Cake, often known as Strawberry Shortcake, is a delightful dessert celebrated for its light and fluffy texture. This cake stands out for its use of whipped cream and fresh strawberries, making it a perfect treat for any occasion. It’s not just a dessert; it’s a celebration of flavors that bring joy and nostalgia. Making this cake at home allows you to experience a traditional taste of Japan while also impressing your friends and family with your baking skills.
how to make Japanese Strawberry Sponge Cake
Ingredients:
- 125g/4.4oz all-purpose flour sifted 3 times
- 100g/3.5oz sugar (note 1)
- 4 large eggs, yolks and whites separated (note 2)
- 60g/2.1oz butter, melted
- Butter and flour to coat inside the cake pan
- 18 strawberries (mid-size, note 3)
- 400ml/0.8pt cream for whipping (note 4)
- 10g/0.4oz sugar
- 40ml/1.4oz water
- 10g/0.4oz sugar
Directions:
- Baking A Sponge Cake: Start by preheating the oven to 170°C (340°F). Grease and flour your cake pan. In a bowl, whisk the egg yolks with sugar until creamy. Gradually add melted butter, mixing well. Gently fold in the sifted flour until smooth.
- In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions. Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool completely.
- Decorating the Cake: While the sponge cake cools, prepare the strawberries by washing, hulling, and slicing them. In a mixing bowl, whip the cream with 10g sugar until soft peaks form.
- Once the sponge cake has cooled, cut it into two layers. Place one layer on a serving plate and spread a layer of cream on top. Add half of the sliced strawberries, then place the second cake layer on top.
- Spread more whipped cream over the second layer and decorate with the remaining strawberries.
how to serve Japanese Strawberry Sponge Cake
Serve your Japanese Strawberry Sponge Cake chilled or at room temperature. It’s perfect for birthdays, anniversaries, or just a sweet treat to enjoy with friends and family. A cup of tea or coffee pairs wonderfully with it.
how to store Japanese Strawberry Sponge Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It’s best eaten within a few days to enjoy its full flavor and texture.
tips to make Japanese Strawberry Sponge Cake
- Sift the flour multiple times for a light and airy batter.
- Make sure all your ingredients are at room temperature for better mixing.
- Use fresh, ripe strawberries for the best flavor.
- If the whipped cream is too soft, refrigerate it for a bit before decorating the cake.
variation
You can add other fruits, like blueberries or raspberries, for a mixed berry version. For a chocolate twist, add cocoa powder to the batter or use chocolate whipped cream.
FAQs
Can I make this cake ahead of time?
Yes, you can make the sponge cake a day in advance and keep it stored in the refrigerator, but whip the cream and assemble the cake on the day of serving for the best texture.
What can I use instead of strawberries?
You can use any berries you like, such as raspberries, blueberries, or even peaches, depending on the season.
Why is my sponge cake not fluffy?
Common reasons include overmixing when combining the flour and the batter, or not beating the egg whites enough to create stiff peaks. Be gentle and follow the instructions for the best results.
Japanese Strawberry Sponge Cake
Ingredients
For the Sponge Cake
- 125 g all-purpose flour sifted 3 times Sift multiple times for a light batter.
- 100 g sugar For the sponge cake.
- 4 large eggs, yolks and whites separated Separate the yolks and whites.
- 60 g butter, melted Should be cooled before mixing.
- butter and flour to coat inside the cake pan
For the Decoration
- 18 strawberries (mid-size) Wash, hull, and slice.
- 400 ml cream for whipping Should be chilled.
- 10 g sugar For sweetening cream.
- 40 ml water
- 10 g sugar For sweetening.
Instructions
Baking A Sponge Cake
- Start by preheating the oven to 170°C (340°F). Grease and flour your cake pan.
- In a bowl, whisk the egg yolks with sugar until creamy. Gradually add melted butter, mixing well.
- Gently fold in the sifted flour until smooth.
- In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool completely.
Decorating the Cake
- While the sponge cake cools, prepare the strawberries by washing, hulling, and slicing them.
- In a mixing bowl, whip the cream with 10g sugar until soft peaks form.
- Once the sponge cake has cooled, cut it into two layers.
- Place one layer on a serving plate and spread a layer of cream on top.
- Add half of the sliced strawberries, then place the second cake layer on top.
- Spread more whipped cream over the second layer and decorate with the remaining strawberries.