Introduction
Welcome to a delightful journey into the world of baking! Today, we’re making a classic Japanese Strawberry Sponge Cake, a treat that is both light and fluffy, yet bursting with the fresh sweetness of strawberries. This cake is perfect for any celebration or simply to enjoy with family and friends over a cup of tea. Each bite offers a heavenly balance of rich cream and juicy strawberries, making this dessert a true delight for the senses!
Ingredients
- 4 large eggs
- 120g granulated sugar
- 120g all-purpose flour
- 1 tsp baking powder
- 30g unsalted butter, melted
- 1 tsp vanilla extract
- 200g heavy cream
- 2 tbsp powdered sugar
- 300g fresh strawberries, hulled and sliced
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal.
- In a mixing bowl, whisk together the eggs and granulated sugar until the mixture transforms into a pale, voluminous blend that triples in size.
- Sift in the all-purpose flour and baking powder. Gently fold these dry ingredients into the mixture using a spatula, being careful not to deflate the eggs.
- Add the melted butter and vanilla extract, and continue to fold until the batter is smooth and fully incorporated.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes. A toothpick inserted into the center should come out clean when it’s ready.
- Once baked, remove the cake from the oven and let it sit in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form, creating a luscious topping.
- Once the sponge cake has cooled, slice it horizontally into two even layers.
- Place the bottom layer on a serving plate, then spread a generous layer of whipped cream over the top, followed by a layer of sliced strawberries.
- Carefully place the second layer of cake on top and repeat the process with more whipped cream and strawberries on top.
- Serve immediately for the best flavor, or chill it in the refrigerator for later—though we doubt it will last long! Enjoy your delicious Japanese strawberry sponge cake!
Notes or Tips
For the fluffiest sponge cake, it’s essential to whisk the eggs and sugar thoroughly. Not only does this create the aeration needed for the cake to rise beautifully, but it also contributes to the cake’s light texture. Feel free to substitute other fresh fruits in place of strawberries for a delicious twist!
Cooking Techniques
This recipe highlights the technique of folding, which helps retain the air created during whisking the eggs. Additionally, whipping cream to soft peaks ensures a smooth, spreadable topping that won’t run off the cake. If you choose to flavor the cream, consider adding a splash of almond extract or a few drops of lemon juice for a delightful contrast to the sweetness of the strawberries.
FAQ
Can I make this cake in advance?
Yes, you can bake the sponge cake a day ahead, storing it wrapped in plastic wrap in the refrigerator. Assemble it just before serving for the freshest taste!
What can I use if I don’t have heavy cream?
While heavy cream provides the richest flavor, you can substitute it with whipped topping as a lighter alternative, though the flavor will differ slightly.
Conclusion
There you have it—a truly exquisite Japanese Strawberry Sponge Cake that is sure to impress! With its delicate layers, creamy topping, and sweet strawberries, it’s a dessert that brings joy to every gathering. Enjoy baking, and more importantly, enjoy sharing this lovely cake with the people you care about. Happy baking!