Japanese strawberry sponge cake is the most popular cake in my country.We eat this cake for birthdays, anniversaries, and as a treat. When I was kid, I was really excited to eat strawberry sponge cake for special occasions!
The Japanese style of strawberry sponge cakes features are fluffy, moist and less sweet. We use 35%-40% of whipping cream for the cake and it’s very uncommon to use butter cream. If you don’t like strawberries, you can put any kinds of fruit, such as melon, kiwis, peaches, grapes, oranges, and bananas! That’s also delicious!
Ingredients: Round cake mold 18cm < 2H >
(Sponge cake)
- Butter 25g
- Milk 20g
- Sugar 85g
- Cake flour 90g
- Egg 3
- Vanilla essence Little
- Strawberry 1LB
(Cream)
- 35-40%whipping cream 350ml
- Sugar 40-45g
(Syrup)
- Water 50ml
- Sugar 25g
(Nappage) Coating for fruit
- Powder gelatin 5g
- Water 60ml
- Sugar 15g
Instructions
1, Prepare ingredients. You need to separate your egg whites and yolks. Put butter into the microwave 600w 20 seconds and make melted butter. You can add milk and vanilla essence in the melted butter. Put wax paper on the cake mold. Preheat oven 170C for bake.
2, Put egg whites and a pinch of sugar into the bowl. Use a mixer at medium speed until the egg whites are shiny and stiff peak (Around 5-8 minutes). Slowly add sugar, 1/3 at a time.
3, Add all egg yolks and mix at low speed for 5 minutes.
4, Add the sifted cake flour little by little (three times) and mix gently with rubber spatula (Be careful not to break the forms). Add melted butter, milk, and vanilla essence and mix well.
5, Pour the dough to the cake mold and let it fall down for 3 times from 20cm high. Bake at 170C in the oven for 30-40 minutes. When you have finished baking the sponge cake, check the inside with a skewer or chopstick. If the dough doesn’t stick to the skewer it’s done! Cover with wet cooking paper and cool down at room temperature.
6, Make Syrup. (It prevents the sliced cake from drying. If you don’t care so much, you can skip this instruction. Or you can put whipping cream on the sliced cake.)
Put 50ml of water and 25g of sugar into a small pot. Heat until boiled and cool down until you use.
7, After chilling the cake, slice into thirds length wise. Put the syrup on the cake slices.
8, Make whipped cream. Put 350ml of whipping cream and 40g-45g of sugar into the bowl and use mixer at medium speed until the cream stiff peaks. Put one slice of cake on the decorating turntable and put whipped cream and strawberries (You need to make two layers).
9, Cover whole cake with whipped cream. Decorate cake with whipped cream and strawberries. After decorating, place in fridge and rest for 30min-1hour.
10, Make Nappage (Coating for fruit). Put 5g of powder gelatin, 60ml of water and 15g of sugar into a heat resistant bowl and put into the microwave at 600w for 30 seconds. Set aside until it cools down.
11, Put Nappage on the cake strawberries. Finished!
You can keep it in fridge for 3 days! Enjoy your baking!
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