Description
Japanese strawberry shortcake, aka Japanese Christmas cake, is made of soft layers of sponge cake, fresh strawberries & fresh whipped cream!
Ingredients
- 8 oz strawberries – washed and dried
- Dry Ingredients:
- ½ cup cake flour (65g), sifted
- ¼ cup white sugar (44g) for egg yolks
- 2 ½ Tablespoons white sugar (37g) for egg whites
- ¼ teaspoon baking powder
- ⅛ teaspoon salt (½g)
- Wet Ingredients:
- 3 large eggs – whites and yolks separated
- 2 ½ Tablespoons avocado oil (31g) or neutral vegetable oil
- 1 Tablespoon water (12g)
- 1 teaspoon corn syrup (6g) or honey
- ¼ teaspoon vanilla bean paste or vanilla extract
- Whipped Cream Frosting:
- 2 cups cold heavy whipping cream
- 6 to 8 Tablespoons powdered sugar, to taste
- Cake Syrup:
- 3 Tablespoons sugar
- ⅓ cup hot water
Instructions
1. Preheat oven to 350°F (175°C). In a medium bowl, add egg yolks, ¼ cup sugar, salt, corn syrup, vanilla, and water. Beat on high until pale yellow and fluffy. Set aside.
2. In a large bowl, beat egg whites on high until foamy. Add 2½ tablespoons of sugar in thirds, beating each time. Beat until firm peaks form.
3. Fold half of the meringue into the egg yolk mixture gently. Sift flour and baking powder into the mixture in three parts, folding gently each time.
4. Mix 2 tablespoons of batter with the oil until smooth. Fold this oil mixture back into the batter. Fold in the remaining meringue gently.
5. Pour the batter into a parchment-lined round cake pan (one 8-inch or two 6-inch). Bang pan twice to release air bubbles. Bake for 15 minutes (6-inch) or 23-25 minutes (8-inch) until golden and a toothpick comes out clean.
6. Remove cake from pan and parchment. Cool on a wire rack.
7. Beat cold heavy cream with powdered sugar until medium peaks form. Do not overbeat.
8. Slice cake evenly. Dissolve sugar in hot water to make syrup. Brush syrup onto all cake layers.
9. Slice half the strawberries for the inside, leave half whole for topping.
10. Layer cake with whipped cream and sliced strawberries. Repeat as needed.
11. Frost the cake with remaining whipped cream. Top with whole strawberries and dust with powdered sugar. Serve immediately.
Notes
Use one 8-inch or two 6-inch pans. Avoid nonstick pans as they prevent proper sponge rise.
Whipped cream should be smooth and hold medium peaks. Stop mixing before it becomes grainy or cracks.
For even layers: Use a serrated knife and mark with toothpicks. Avoid wire levelers as sponge cakes are too soft.
For best accuracy, use gram measurements instead of US cups.
Nutrition
- Serving Size: 1 slice
- Calories: 498
- Sugar: 24g
- Sodium: 116mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 202mg