Japanese Strawberry Sponge Cake
A light and fluffy dessert featuring whipped cream and fresh strawberries, perfect for any occasion.
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.
Notes
Serve chilled or at room temperature. Store any leftover cake in the refrigerator and cover with plastic wrap or in an airtight container. Best eaten within a few days.