Why Make This Recipe
Japanese Strawberry Sponge Cake, or Strawberry Shortcake, is a delightful dessert loved for its light and airy texture, complemented by sweet strawberries and whipped cream. It’s perfect for any occasion, from birthdays to springtime picnics. This cake provides a beautiful balance of flavors and textures that will impress your family and friends.
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:
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Baking A Sponge Cake: Preheat your oven and prepare the cake pan by coating it with butter and flour. Mix the egg yolks and sugar until light and creamy. Gradually fold in the melted butter and sifted flour. In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the yolk mixture to keep it fluffy. Pour this batter into the prepared pan and bake until golden brown.
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Decorating the Cake: While the cake cools, wash and slice the strawberries. Whip the cream with sugar until soft peaks form. Once the sponge is cooled, slice it into layers. Spread whipped cream on each layer and add strawberries. Stack the layers, finishing with whipped cream and more strawberries on top.
How to Serve Japanese Strawberry Sponge Cake
Serve the cake chilled or at room temperature. You can cut it into slices and enjoy it plain or with a drizzle of extra cream. It’s also lovely paired with a cup of green tea or coffee.
How to Store Japanese Strawberry Sponge Cake
To store the cake, keep it in an airtight container in the fridge. It is best enjoyed within 2-3 days. If you know you will be saving some, consider keeping the whipped cream and strawberries separate from the cake to keep everything fresh.
Tips to Make Japanese Strawberry Sponge Cake
- Sift your flour multiple times: This will help create a light and fluffy sponge.
- Room temperature eggs: Use eggs that are at room temperature for better volume when whipping.
- Don’t rush the folding process: Gently fold the egg whites into the batter to maintain the airiness.
Variation
You can change up the fruit according to the season. Other fresh berries like blueberries or raspberries work wonderfully too. Additionally, you might try adding a hint of lemon or orange zest into the whipped cream for a refreshing twist.
FAQs
1. Can I use frozen strawberries?
While fresh strawberries are best for flavor and texture, you can use thawed frozen strawberries in a pinch. Just ensure they are sliced and drained of excess moisture.
2. How can I make the cake more flavorful?
Adding a splash of vanilla extract or a tablespoon of almond extract can enhance the taste of the sponge cake.
3. What’s the best way to whip cream?
Ensure your bowl and beaters are chilled. Whip the cream on medium-high speed until you see soft peaks forming. Be careful not to overbeat, as this can turn the cream into butter.
Japanese Strawberry Sponge Cake
Ingredients
Method
- Preheat your oven and prepare the cake pan by coating it with butter and flour.
- Mix the egg yolks and sugar until light and creamy.
- Gradually fold in the melted butter and sifted flour.
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- Gently fold the egg whites into the yolk mixture to keep it fluffy.
- Pour this batter into the prepared pan and bake until golden brown.
- While the cake cools, wash and slice the strawberries.
- Whip the cream with sugar until soft peaks form.
- Once the sponge is cooled, slice it into layers.
- Spread whipped cream on each layer and add strawberries.
- Stack the layers, finishing with whipped cream and more strawberries on top.