Description
Indulge in a Japanese Strawberry Sponge Cake, a light and airy dessert layered with whipped cream and fresh strawberries. Perfect for any occasion, this elegant treat is easy to make and utterly delicious.
Ingredients
For the Sponge Cake:
4 large eggs, at room temperature
2/3 cup (130g) granulated sugar
2/3 cup (85g) cake flour, sifted
2 tablespoons milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Whipped Cream and Filling:
1 1/2 cups (360ml) heavy whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and halved
For Garnish:
Additional strawberries for topping
Instructions
- Preheat the Oven:
- Preheat to 350°F (175°C). Line an 8-inch (20cm) round pan with parchment paper.
- Make the Sponge Cake Batter:
- Whisk eggs and sugar over warm water until sugar dissolves. Beat with an electric mixer until thick and tripled in volume.
- Fold in sifted cake flour gently. Combine melted butter, milk, and vanilla in a small bowl, then fold into the batter.
- Bake the Cake:
- Pour the batter into the prepared pan and bake for 25–30 minutes. Cool for 10 minutes before transferring to a wire rack.
- Prepare Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
- Assemble the Cake:
- Slice the sponge cake into two layers. Spread whipped cream on one layer, arrange strawberries, and add more cream before topping with the second layer. Cover with remaining cream.
- Garnish and Serve:
- Decorate with whole strawberries. Chill for at least 1 hour before serving.
Notes
Be gentle when folding the batter to retain airiness.
Cake layers can be baked a day ahead and stored tightly wrapped.
Customize with different fruits or flavored whipped creams.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8 slices
- Calories: 250 kcal
