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Japanese Strawberry Cake

Japanese Strawberry Cake
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Indulge in the light and fluffy delight of Japanese Strawberry Cake, a heavenly dessert that perfectly balances airy sponge layers with fresh strawberries and a subtly sweet whipped cream frosting. This charming cake is not only visually appealing but also incredibly delicious, making it ideal for birthdays, tea parties, or simply as a treat to savor at home. With its fresh ingredients and simple preparation steps, even novice bakers can create this delightful dessert that will impress family and friends alike.

Ingredients

Scale
  • 80 g (1/3 cup) whole milk
  • 50 g (3 1/2 tablespoons) unsalted butter
  • 75 g (1/2 cup + 1/2 tablespoon) cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g (5 1/2 tablespoons) caster sugar
  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 12 oz to 1 lb (340 g to 450 g) strawberries

Instructions

  1. Preheat your oven to 170°C (340°F).
  2. In a mixing bowl, whisk together egg yolks and caster sugar until creamy. Add melted butter and whole milk gradually while stirring. Fold in the cake flour until just combined.
  3. In another bowl, beat egg whites until soft peaks form; add remaining caster sugar gradually and whip to stiff peaks. Gently fold into the batter in three additions.
  4. Pour the batter into a greased round baking pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely.
  5. Whip heavy cream with confectioners sugar until soft peaks form.
  6. Slice the cooled cake into two layers and layer with whipped cream and sliced strawberries. Frost the top with remaining whipped cream and decorate with fresh strawberries.

Nutrition

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