Japanese Strawberry Christmas Cake

Name: Japanese Strawberry Christmas Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pc Egg, at room temperature; 75 g Sugar, for the sponge; 60 g Wheat flour, sifted; 20 g Butter, for the tin and batter; 15 ml Milk, whole; 250 g Strawberry, hulled, a few left whole and the rest sliced; 200 ml Heavy whipping cream 35% fat, well chilled; 15 g Icing sugar, for the whipped cream; 30 ml Water, for the syrup

A pale, springy sponge cuts cleanly into two layers, with sliced strawberries and a firm, soft-peaked cream filling between them. The chilled cream contrasts with the syrup-moistened crumb and the berries’ bright, tart juice.

60 min

total

people

406

calories per serving

Per serving

7 g
Protein: 39 g
Carbs: 25 g
Fat

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Ingredients

2 pc
Egg
(at room temperature)
75 g
Sugar
(for the sponge)
60 g
Wheat flour
(sifted)
20 g
Butter
(for the tin and batter)
15 ml
Milk
(whole)
250 g
Strawberry
(hulled, a few left whole and the rest sliced)
200 ml
Heavy whipping cream 35% fat
(well chilled)
15 g
Icing sugar
(for the whipped cream)
30 ml
Water
(for the syrup)

Allergens

eggsglutenmilk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/5

Prepare the tin and ingredients
Heat the oven to 170°C. Butter a 15 cm round tin and line the base with baking parchment. Melt the butter with the milk, then sift the flour. Keep the cream chilled.
10 min
Whisk the sponge batter
Whisk the eggs and sugar over a bain-marie until just warm to the touch. Take the bowl off the heat and continue whisking until the mixture is pale, thick and airy. Fold in the sifted flour in batches without deflating the foam. Stir a spoonful of batter into the melted butter and milk, then fold that mixture back into the bowl.
12 min
Bake and cool the sponge
Pour the batter into the tin and bake at 170°C for about 25 minutes. The sponge should be lightly golden and spring back under gentle pressure; a skewer inserted in the centre should come out clean. Turn it out and cool completely.
25 min
Make the syrup and filling
Warm the syrup water and sugar until the sugar dissolves, then leave to cool. Hull the strawberries; keep a few whole for decoration and slice the rest. Whip the cold cream with the icing sugar to firm but supple peaks, with clear tracks left by the whisk.
15 min
Fill, frost and chill
Split the cooled sponge into two even layers. Brush the cut sides lightly with syrup. Spread cream over the bottom layer, arrange the sliced strawberries on top and add a little more cream to hold them in place. Set the second layer on top, cover the top and sides with cream, then finish with the remaining cream and whole strawberries. Chill for at least 1 hour before serving.
10 min

Chef's tips

•Warm the eggs only until they feel lukewarm over the bain-marie; too much heat weakens their foam.
•Fold the flour in with a spatula, lifting from the bottom of the bowl. Vigorous mixing knocks out the air that gives the sponge its lift.
•Brush on just enough syrup to moisten the cut surfaces. The layers should hold their shape beneath the cream.