Description
Japanese Christmas Cake, a light and fluffy strawberry shortcake featuring a soft sponge cake layered with fresh whipped cream and ripe strawberries, perfect for festive celebrations or anytime you desire a delicate and delightful dessert.
Ingredients
Scale
Cake
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
Filling & Topping
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C (340°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper to ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, vigorously beat the eggs and granulated sugar together until the mixture is pale, thick, and fluffy—this takes about 8 minutes and gives the cake its light texture.
- Fold in Flour: Gently sift the cake flour over the egg mixture and fold it in carefully until just combined, maintaining the airy structure of the batter.
- Add Butter and Milk: Combine the melted unsalted butter with milk and fold this mixture gently into the batter to add richness without deflating it.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes. Test doneness with a toothpick inserted in the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely to room temperature.
- Prepare Whipped Cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form—this will be the cake’s luscious filling and topping.
- Assemble the Cake: Once the cake is fully cooled, carefully slice it horizontally into two layers. Spread a generous layer of whipped cream on the bottom half and evenly distribute halved fresh strawberries over it.
- Finish and Decorate: Place the top cake layer over the strawberry and cream layer, then cover the entire cake with the remaining whipped cream. Garnish with additional strawberries for an attractive and festive finish.
Notes
- Use room temperature eggs for better volume when beating.
- Gently folding the flour and butter mixture preserves the batter’s airy texture for a light sponge.
- For best results, chill the whipped cream slightly before spreading to help it hold shape.
- Fresh strawberries should be hulled and halved for even layering and presentation.
- This cake is best served fresh but can be refrigerated for up to 2 days.
