Description
Sweet Japanese strawberry cake brings delicate layers of sponge, whipped cream, and fresh berries together in a light, elegant dessert. Perfectly balanced flavors and airy texture invite you to savor each delightful bite of this classic Japanese confection.
Ingredients
Scale
Main Ingredients:
- 4 large egg whites
- 4 large egg yolks
- 75 g (½ cup + ½ tablespoon) cake flour
- 70 g (5 ½ tablespoons) sugar
- 80 g (⅓ cup) whole milk
- 50 g (3 ½ tablespoons) unsalted butter
Strawberries:
- 12 ounces to 1 pound (340 g to 450 g) strawberries
- 1 ½ teaspoons sugar
Cream and Syrup:
- 280 g (10 ounces) heavy whipping cream
- 2 tablespoons confectioners sugar
- ¾ teaspoon gelatin (optional)
- 2 tablespoons cold water (optional)
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Carefully prepare an 8-inch round cake pan by lining the bottom with parchment paper, ensuring a smooth surface for easy cake removal.
- Create a water bath setup by boiling water, preparing enough to submerge one inch of the pan’s exterior.
- Gently warm milk and butter together in a heatproof bowl, stirring until completely integrated and smooth.
- Sift cake flour into the melted butter mixture, using delicate folding motions to create a uniform batter without lumps.
- Incorporate egg yolks into the flour mixture, mixing until the consistency becomes silky and well-combined.
- Thoroughly clean a separate mixing bowl for whipping egg whites, ensuring no residual oils that might prevent proper volume.
- Whip egg whites using an electric mixer, gradually introducing sugar until the mixture becomes glossy and forms medium-stiff peaks.
- Delicately fold a quarter of the whipped egg whites into the yolk mixture, then gently incorporate the remaining whites to maintain airiness.
- Transfer the light, airy batter into the prepared pan, tapping gently on the counter to eliminate potential air bubbles.
- Position the pan within the prepared water bath and bake in a preheated oven for approximately 90 minutes, monitoring for a clean skewer test.
- Allow the cake to cool completely on a wire rack, preventing moisture accumulation and maintaining its delicate texture.
- Slice fresh strawberries and macerate with a sprinkle of sugar, letting them rest and develop a glossy, sweet essence.
- Craft a subtle cake syrup by dissolving sugar in hot water, optionally enhancing with reserved strawberry liquid.
- Whip heavy cream with confectioners sugar until achieving soft, billowy peaks that hold their shape.
- Carefully slice the cooled cake into two even layers using a serrated knife, ensuring precision and uniform thickness.
- Brush each cake layer generously with the prepared sugar syrup, infusing moisture and subtle sweetness.
- Spread a luxurious layer of whipped cream on the bottom cake layer, strategically arranging macerated strawberries.
- Gently position the second cake layer, then meticulously cover the entire cake with remaining whipped cream.
- Garnish the cake’s surface with additional fresh strawberries, creating an elegant and inviting presentation.
- Refrigerate briefly to set the cream and allow flavors to meld, then serve and enjoy this delicate Japanese strawberry confection.
Notes
- Master this delicate sponge cake by carefully following each step to achieve the signature light, airy texture.
- Water bath baking ensures even, gentle heat distribution, preventing cracks and maintaining the cake’s delicate structure.
- Macerated strawberries intensify natural sweetness and create a glossy, syrupy coating that enhances overall flavor profile.
- Stabilized whipped cream helps maintain the cake’s shape and prevents weeping, especially when serving in warmer environments.
- Brushing cake layers with sugar syrup adds moisture and deepens the cake’s subtle sweetness, elevating the entire dessert experience.
- Room temperature ingredients and precise folding technique are crucial for creating the signature cloudlike Japanese-style sponge texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 292
- Sugar: 22 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 130 mg