Description
A delightful and airy cake layered with whipped cream and fresh strawberries, perfect for celebrations.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 170°C (340°F) and grease and flour your cake pan.
- Whip the egg whites in a bowl until soft peaks form. Gradually add the sugar until stiff peaks form.
- In another bowl, whisk the egg yolks and mix in the melted butter.
- Gradually fold in the sifted flour to the yolk mixture.
- Gently fold the egg whites into the flour mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Prepare a simple syrup by boiling water and sugar until dissolved, then let it cool.
- Whip the cream until firm peaks form, adding sugar to taste.
- Once cooled, cut the sponge in half horizontally. Brush with syrup, spread whipped cream, and top with halved strawberries.
- Layer the other half of the sponge on top, frost with remaining cream, and decorate with more strawberries.
Notes
To enhance presentation, serve on a cake stand and consider a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, strawberry cake, dessert, Japanese dessert, sponge cake