Name: Japanese Strawberry Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 125g all-purpose flour, sifted three times; 100g sugar; 4 large eggs, yolks and whites separated; 60g butter, melted; Butter and flour for coating the cake pan; 18 mid-size strawberries; 400ml heavy cream for whipping; 10g sugar (for the whipped cream); 40ml water; 10g sugar (for the syrup)

Jump to Recipe

Japanese Strawberry Sponge Cake, or Strawberry Shortcake, is a delightful dessert that’s perfect for celebrations or a sweet indulgence. I remember the first time I tasted this cake at a friend’s tea party—it was light as a cloud yet packed with the fresh sweetness of strawberries. This cake isn’t just any dessert; it celebrates the brilliance of simplicity in Japanese baking. The airy sponge combined with luscious cream and ripe strawberries creates a harmonious balance that’s as pleasing to the eyes as it is to the palate.

What Makes This Recipe Special

One of the most appealing traits of this Japanese Strawberry Sponge Cake is its versatility. It’s ideal for various occasions—be it a birthday party, a relaxing afternoon tea, or simply a delightful treat after dinner. This recipe is not only quick to whip up, but it’s also budget-friendly and kid-approved! Imagine treating your loved ones to something homemade without breaking the bank.

“This cake is absolute perfection—light, fluffy, and bursting with fresh strawberry flavor. It’s a showstopper every time!”

Your Easy Cooking Guide

Creating the perfect Japanese Strawberry Sponge Cake is straightforward and fun. You start by baking a fluffy sponge, which forms the base, and then layer it with whipped cream and strawberries. The process is simple enough for a beginner, yet rewarding enough for experienced bakers looking to impress. Expect a light and airy cake that will make everyone at the table smile.

What You’ll Need

To make this delightful cake, you’ll need the following ingredients:

125g/4.4oz all-purpose flour, sifted three times
100g/3.5oz sugar (see note 1)
4 large eggs (yolks and whites separated, see note 2)
60g/2.1oz butter, melted
Butter and flour for coating the cake pan
18 mid-size strawberries (see note 3)
400ml/0.8pt heavy cream for whipping (see note 4)
10g/0.4oz sugar (for the whipped cream)
40ml/1.4oz water
10g/0.4oz sugar (for the syrup)

Step-by-Step Directions

Preheat your oven to 170°C (340°F). Grease and flour your cake pan.
In a bowl, whip the egg whites until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form.
In another bowl, whisk the egg yolks and mix in the melted butter until combined.
Gradually add the sifted flour to the yolk mixture, folding gently.
Carefully fold the egg whites into the flour mixture, ensuring you don’t deflate the batter.
Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
While the sponge cools, prepare a simple syrup by boiling water and sugar until dissolved. Let it cool.
Whip the cream until firm peaks form, then add sugar to taste.
Once cooled, cut the sponge in half horizontally. Brush with the syrup, spread a layer of whipped cream, and top with halved strawberries.
Place the other half of the sponge on top and frost the entire cake with remaining whipped cream, finishing with more strawberries on top.

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Tips for Serving

To present your Japanese Strawberry Sponge Cake beautifully, consider serving it on a lovely cake stand. A dusting of powdered sugar or a drizzle of berry sauce can elevate its appearance further. This cake is delightful on its own, but pairing it with a cup of matcha tea or a scoop of vanilla ice cream enhances the experience.

Storage Tips

To keep your Japanese Strawberry Sponge Cake fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days to savor the freshness of the strawberries and cream. If you have leftover pieces, ensure they are well covered to prevent them from drying out.

Expert Advice

For the fluffiest sponge, be gentle when folding the egg whites into the batter. Over-mixing can deflate your airy creation. Also, make sure all your ingredients are at room temperature, as this helps in better emulsification, leading to a more stable batter and a lighter cake.

Creative Twists

Feel free to customize your Japanese Strawberry Sponge Cake! Consider adding a hint of lemon zest for brightness or using other berries like blueberries or raspberries. For a chocolate twist, incorporate cocoa powder in the sponge or drizzle some melted chocolate over the top.

Your Questions Answered

How long does it take to make the cake?

The entire process, from prep to bake, takes about an hour, plus cooling time.

Can I use other types of flour?

You can substitute all-purpose flour with cake flour, but avoid gluten-free alternatives if you want that classic sponge texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean and the top springs back when lightly touched.

In conclusion, this Japanese Strawberry Sponge Cake is not just a recipe; it’s a celebration of flavors and textures that come together to create something truly magnificent. Whether you’re hosting a gathering or simply satisfy a sweet craving, this cake will not disappoint. Enjoy the delightful baking experience!