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Japanese Strawberry Sponge Cake

Japanese Strawberry Sponge Cake

A delightful Japanese Strawberry Sponge Cake made with fluffy sponge and fresh strawberries, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 346 kcal

Equipment

  • Oven
  • Cake Tin
  • mixing bowls
  • Whisk
  • spatula
  • piping bag

Ingredients
  

Sponge Cake

  • 125 g all-purpose flour sifted 3 times
  • 100 g sugar (note 1)
  • 4 large eggs yolks and whites separated (note 2)
  • 60 g butter melted
  • Butter and flour to coat inside the cake pan

Decoration

  • 18 strawberries mid-size (note 3)
  • 400 ml cream for whipping (note 4)
  • 10 g sugar

Syrup (optional)

  • 40 ml water
  • 10 g sugar

Instructions
 

Baking A Sponge Cake

  • Pre-heat oven to 180°C/356°F.
  • Coat the inside of an 18cm/7" cake tin with butter, dust with flour, then shake off the excess flour.
  • Put the egg yolks in a bowl, add ⅔ of the sugar and beat until whitish and thick.
  • In a separate bowl, beat the egg whites until small bubbles form, then add the remaining sugar in 2-3 batches.
  • When the meringue becomes firm with peaks, it is ready.
  • Sift the flour into the beaten egg yolks and fold the batter.
  • Transfer ⅓ of the meringue to the batter and mix until smooth.
  • Fold in the remaining meringue in 2-3 batches.
  • Pour the melted butter into the batter and fold several times.
  • Pour the batter into the cake tin and settle on a workbench.
  • Bake in the oven for 25 minutes or until a skewer comes out dry.
  • Remove from the oven and let cool upside down.

Decorating the Cake

  • Make syrup and let it cool if desired.
  • Whip the cream until soft peaks form and prepare strawberries.
  • Slice the sponge cake horizontally and preserve the top half.
  • Coat the cut surfaces with syrup.
  • Spread whipped cream over the bottom half and add halved strawberries.
  • Cover with more whipped cream and place the top half on.
  • Thinly coat the top and side with more cream and chill.
  • Fully cover the cake with whipped cream and pipe for decoration.

Notes

The sponge cake method involves separating eggs for fluffiness. Consume within 2 days for best flavor.

Nutrition

Serving: 146gCalories: 346kcalCarbohydrates: 31gProtein: 6.2gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6gTrans Fat: 0.7gCholesterol: 152mgSodium: 95mgPotassium: 151mgFiber: 1.2gSugar: 18gVitamin A: 18IUVitamin C: 40mgCalcium: 3.8mgIron: 7.6mg
Keyword Cake, dessert, Japanese Strawberry Sponge Cake, Sponge Cake, strawberry cake, whipped cream
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