Description
A light and fluffy Japanese strawberry sponge cake featuring fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 125g (4.4oz) all-purpose flour, sifted 3 times
- 100g (3.5oz) sugar
- 4 large eggs, yolks and whites separated
- 60g (2.1oz) butter, melted
- Butter and flour to coat the cake pan
- 18 mid-size strawberries
- 400ml (0.8pt) cream for whipping
- 10g (0.4oz) sugar, for sweetening the cream
- 40ml (1.4oz) water
- 10g (0.4oz) sugar, for syrup
Instructions
- Preheat your oven to 170°C (340°F) and prepare your cake pan.
- Beat egg whites in a clean bowl until soft peaks form, then gradually add 100g sugar until stiff peaks form.
- In another bowl, whisk egg yolks until creamy, then fold in melted butter and sifted flour.
- Gently fold the egg whites into the yolk mixture in stages.
- Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the syrup by boiling water with 10g sugar, then set aside to cool.
- Whip the cream with 10g sugar until soft peaks form.
- Assemble the cake by slicing it in half, drizzling syrup, spreading cream, and adding sliced strawberries.
- Top with the other layer and decorate with remaining cream.
Notes
For best results, use room temperature eggs and be gentle while folding to maintain airiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: strawberry cake, Japanese dessert, sponge cake, shortcake, fresh strawberries