Japanese Style Strawberry Cake
Christmas in Asia is a little different than the way we celebrate in the states. Families and young couples in Asia will usually celebrate Christmas with CAKE. If you watch Asian dramas, most of the cake you see will be a Génoise, Italian sponge cake, topped with whipped cream and fresh fruit or chocolate. The texture is light and fluffy and the taste is heavenly. It will leave you craving more. I swear I can eat the whole cake by myself, but since I’m watching my calories…
For this Japanese style strawberry cake recipe, I chose the standard whipped cream and strawberries for the topping to keep things simple.
This recipe makes 1 seven inch cake
For the sponge:
- 3 eggs
- 80 grams cake flour (about 3/4 cup)
- 110 grams sugar (slightly less than 1/2 cup)
- 2 tablespoon melted butter
- 1 teaspoon honey
For the filling and topping:
- 1 pint strawberries
- 1 pint whipping cream
- 80 grams sugar (about 1/3 cup)
- Syrup (1/4 cup water + 1/4 cup sugar + 1/3 cup water)
- Powdered Sugar (to dust)
Things You’ll Need
- deep 7 inch Cake Pan
- parchment paper or baking paper
- large stainless steel mixing bowls
- Make Syrup. Combine 1/4 cup water and 1/4 cup sugar in a small saucepan. Bring to a boil and stir occasionally until the sugar dissolves. Remove from the heat and let the sugar syrup cool to room temperature. Then combine the syrup with a another 1/3 cup water in a squeeze/squirt bottle.
- Preheat oven to 350°F. Line a deep 7 inch Cake Pan with parchment or baking paper. In a large mixing bowl (or pot) bring water to a simmer.
- In another large mixing bowl (smaller than the water bowl), whisk together the eggs and sugar immediately by hand until combined. Now whisk the bowl over the hot water bowl until the mixture is pale and almost tripled in volume. When the mixture is just hot enough to touch, remove from heated water bowl and add 1 teaspoon honey. Then keep whisking until you can draw a ribbon and it lasts for at least 3 seconds. You’ll have to work hard to get enough air into the batter. I made my husband whisk for 5 to 8 minutes nonstop.
- Carefully, but swiftly fold in the cake flour using a rubber spatula. Then slowly fold in the melted butter and don’t mix too much.
- Pour mixture over lined 7 inch cake pan and bake for 30 minutes at 350°F. When sponge is done, remove from pan but leave the baking paper on and let the sponge cool down.
- While the sponge is cooling, slice some strawberries for the filling. Leave some whole strawberries for the topping.
- Now, make the whipped cream. Whisk together whipped cream and sugar in an ice cold bowl until stiff. You’ll have to work hard again (you can use a hand mixer, but we prefer whipping by hand).
- When the sponge has cooled, peel of the paper and the brown top (you can peel off the brown sides too). Then cut the sponge into 3 parts. Evenly squirt the syrup over the sponges (don’t over do it). Then spread whipped cream on the bottom layer, top with sliced strawberries, and add another layer of whipped cream. Add the middle layer sponge and lightly press down. Add another layer of whipped cream, strawberries, and whipped cream. Add the final sponge layer and press down lightly.
- Carefully move the cake over to a Rotating Cake Stand if you have one. Now spread whipped cream on the top and sides. Then top with whole strawberries and decorate as you wish. Merry Christmas, everyone!