Description
This Japanese Christmas Cake, also known as Strawberry Shortcake, is a light and fluffy sponge cake layered with fresh strawberries and whipped cream. Perfectly sweet and creamy, this festive dessert combines the delicate texture of a Japanese sponge with the freshness of seasonal strawberries, making it an ideal celebration treat for Christmas or any special occasion.
Ingredients
Scale
Cake Batter
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
Whipped Cream Topping
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper to prevent sticking and ensure easy cake removal.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together vigorously for about 8 minutes until the mixture becomes pale, thick, and fluffy, which incorporates air essential for a light sponge texture.
- Fold in Flour: Gently fold the sifted cake flour into the egg mixture. Use a light hand to keep the batter airy and avoid deflating the foam.
- Add Butter and Milk: Combine the melted unsalted butter with milk. Carefully fold this mixture into the batter to add moisture and richness without compromising the texture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from trapped steam.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth, sweet topping.
- Slice and Layer: Once the cake is completely cooled, carefully slice it horizontally in half to create two layers.
- Assemble the Cake: Spread a generous layer of whipped cream on the bottom cake layer, then arrange halved strawberries evenly over the cream. Place the top layer over the strawberries.
- Decorate and Chill: Cover the entire cake surface with the remaining whipped cream and garnish with additional halved strawberries. Chill the assembled cake in the refrigerator for 1 hour to set before serving.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Do not overmix the batter to keep the sponge light and airy.
- Chilling the cake before serving helps the flavors meld and the cream to stabilize.
- This cake is best consumed the same day but can be refrigerated for up to 2 days.
