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Japanese Strawberry Cake

Japanese Strawberry Cake
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A light, elegant sponge cake layered with fresh macerated strawberries and softly whipped cream, embodying the delicate beauty of Japanese desserts.

Ingredients

Scale

80 g (1/3 cup) whole milk
50 g (3 1/2 tablespoons) unsalted butter
75 g (1/2 cup + 1/2 tablespoon) cake flour
4 large egg yolks
4 large egg whites
70 g (5 1/2 tablespoons) sugar (caster sugar if available)
12 oz to 1 lb (340 g to 450 g) strawberries, divided
1 1/2 teaspoons sugar
280 g (10 oz) heavy whipping cream
2 tablespoons confectioners sugar
3/4 teaspoon agar agar powder or pectin (Optional)
2 tablespoons cold water (Optional)
2 tablespoon sugar
3 tablespoons hot water

Instructions

  1. Preheat oven to 340°F (170°C). Line cake pan. Heat milk and butter. Sift flour twice. Whisk yolks. Beat whites, gradually adding sugar to firm peaks. Fold yolks into meringue. Fold in flour, then milk-butter mixture. Bake 25-30 min. Cool and slice.
  2. Reserve strawberries for top. Hull and slice remainder. Sprinkle with sugar, mix, and macerate 15-20 mins.
  3. If using stabilizer, bloom agar agar/pectin in cold water, dissolve with hot water. Chill bowl and beaters. Beat cold cream, adding confectioners sugar (and stabilizer if using) to firm, spreadable peaks.
  4. Make syrup: mix sugar and hot water. Place bottom cake layer, brush with syrup. Spread cream, add macerated strawberries. Add top layer, brush with syrup. Cover cake with remaining cream. Decorate with reserved strawberries. Chill 2+ hours before serving.

Notes

  • Ensure egg white bowl is perfectly clean for meringue.
  • Fold ingredients gently to retain air in sponge.
  • Chill cream and utensils for best whipping.
  • Cake flour is key; substitute with AP flour + cornstarch if needed.
  • Consume within 48 hours; store refrigerated.

Nutrition

Find it online: https://bakingrecipeideas.com/japanese-strawberry-cake/