Description
A light and fluffy Japanese Strawberry Sponge Cake layered with fresh strawberries and whipped cream, perfect for any celebration.
Ingredients
- 125g all-purpose flour, sifted 3 times
- 100g sugar
- 4 large eggs, yolks and whites separated
- 60g butter, melted
- Butter and flour to coat inside the cake pan
- 18 mid-size strawberries
- 400ml cream for whipping
- 10g sugar (for the cream)
- 40ml water
- 10g sugar (for strawberry syrup)
Instructions
- Preheat the oven to 170°C (340°F).
- Prepare your baking pan by greasing it with butter and dusting with flour.
- Make the sponge batter: In a bowl, whisk the egg yolks and half the sugar until creamy. Gradually add melted butter and mix. Fold in sifted flour.
- In another bowl, beat the egg whites until frothy. Gradually add remaining sugar and whip to stiff peaks. Combine the egg white mixture into the yolk mixture gently without deflating it.
- Bake for about 25-30 minutes or until an inserted toothpick comes out clean. Once done, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
- While it cools, slice strawberries and sprinkle with sugar to macerate. Whip cream with 10g of sugar until soft peaks form.
- Assemble the cake: Slice the sponge horizontally into layers. Layer with whipped cream and strawberries, repeating until you reach the top. Decorate with leftover strawberries and whipped cream on the top layer.
Notes
Serve chilled for the best experience. Pair with green tea or matcha lemonade, and consider adding pistachios or edible flowers for a touch of elegance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese