Description
This Japanese Strawberry Cake is a delicate and airy sponge cake layered with lightly sweetened whipped cream and fresh macerated strawberries. Baked gently in a water bath for a moist, tender crumb, this classic Japanese dessert is as elegant as it is delicious, perfect for special occasions or a refined treat.
Ingredients
Scale
For the Cake:
- 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)
For the Strawberries:
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
For the Cream:
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional, for stabilized cream)
- 2 tablespoons cold water (optional, for gelatin)
For the Syrup:
- 2 tablespoons sugar
- 3 tablespoons hot water
- Reserved strawberry juice (optional, for flavoring the syrup)
Instructions
- Prepare Pan and Oven: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat the oven to 325°F (160°C). Prepare a high-walled baking dish or pan for a water bath and wrap the cake pan with foil if it has a removable bottom to prevent leaks.
- Make Batter Base: In a medium heatproof bowl, combine the milk and butter, then microwave until melted. Stir well. Sift in the cake flour and mix gently to combine. Add the egg yolks and mix until smooth and cohesive.
- Whip Egg Whites: Using a clean bowl and mixer, beat the egg whites at medium-high speed until frothy. Gradually add sugar and continue beating until glossy, medium peaks form.
- Fold Batter: Gently fold one-quarter of the whipped egg whites into the yolk mixture to lighten it. Then pour this mixture back into the remaining whites and fold gently just until incorporated, avoiding overmixing to keep the batter airy.
- Bake the Cake: Pour batter into the prepared cake pan, tap gently to release air bubbles. Place the pan in the water bath, adding hot water up to 1 inch on the sides. Bake for 1 hour 30 minutes until the cake is set and a skewer comes out clean. Cool completely on a rack.
- Macreate Strawberries: While the cake cools, slice about 8 oz (225 g) of strawberries and toss with 1 1/2 teaspoons sugar. Let sit for 1–2 hours to create a juicy filling. Reserve the juice for later use.
- Prepare Syrup: Dissolve 2 tablespoons of sugar in 3 tablespoons of hot water. Optionally, whisk in some reserved strawberry juice to enhance flavor.
- Whip Cream: To make regular whipped cream, whip the heavy cream and sifted confectioners sugar until firm peaks form. For stabilized cream, bloom gelatin in cold water, melt it gently, then add it to the cream when it reaches soft peaks and whip until soft peaks reform.
- Assemble Cake Layers: Once cooled, trim off the browned top of the cake and slice it horizontally into two even layers using a serrated knife. Brush the cut surfaces generously with the prepared syrup.
- Layer with Cream and Strawberries: Place the bottom layer on a cake stand. Spread a thin layer of whipped cream, then add a layer of macerated strawberry slices, followed by another layer of whipped cream. Top with the second cake layer and brush with more syrup.
- Frost and Decorate: Apply a thin crumb coat of whipped cream over the entire cake to lock in crumbs, then add a thicker, even layer of cream all over. Use any remaining cream in a piping bag to decorate the cake, topping with reserved whole or halved strawberries decoratively.
- Chill and Serve: If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes before serving to set. Otherwise, serve immediately or within a few hours. Slice and enjoy at room temperature for optimal texture and flavor.
Notes
- Using a water bath during baking helps keep the cake moist and prevents cracking.
- Gelatin is optional but recommended for stabilized whipped cream if you want the cake to hold up longer, especially in warmer conditions.
- Be gentle when folding the egg whites to retain the airy texture of the batter.
- Allowing the strawberries to macerate enhances their sweetness and adds moisture to the filling.
- The syrup keeps the cake layers moist and adds extra strawberry flavor when made with reserved juice.
- Serve the cake at room temperature to best enjoy its soft texture and flavors.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
