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Japanese Strawberry Sponge Cake

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A light and fluffy Japanese Strawberry Sponge Cake that beautifully balances sweetness with the natural tartness of strawberries and creamy whipped cream.

Ingredients

Scale
  • 125g all-purpose flour, sifted 3 times
  • 100g sugar
  • 4 large eggs (yolks and whites separated)
  • 60g butter (melted)
  • Butter and flour to coat the cake pan
  • 18 mid-size strawberries
  • 400ml cream for whipping
  • 10g sugar (for whipping cream)
  • 40ml water
  • 10g sugar (for syrup)

Instructions

  1. Preheat your oven to 170°C (340°F). Coat the inside of your cake pan with butter and dust with flour.
  2. Beat the egg whites in a bowl until soft peaks form. Gradually add 100g sugar and continue to beat until stiff peaks form.
  3. In another bowl, whisk the egg yolks, then slowly add the melted butter and mix until combined.
  4. Gently fold the egg whites into the egg yolk mixture in three batches.
  5. Sift the flour into the mixture and fold it in until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for about 30-35 minutes or until a toothpick comes out clean. Let it cool slightly before removing from the pan.
  8. Wash and slice the strawberries into pieces and set aside.
  9. In a mixing bowl, whip the cream with 10g sugar until soft peaks form.
  10. Once the sponge cake has cooled, cut it into two layers.
  11. Spread whipped cream on the first layer, add sliced strawberries, place the second layer on top, and repeat the process.
  12. Decorate the top with remaining cream and strawberries.

Notes

For best flavor, always use fresh strawberries. You can substitute strawberries with other seasonal fruits or make a chocolate version by folding cocoa powder into the sponge batter.

Nutrition

Find it online: https://voxrecipes.com/japanese-strawberry-sponge-cake-strawberry-shortcake/