Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Japanese Strawberry Sponge Cake, or Strawberry Shortcake, is a light and airy dessert that perfectly embodies the elegance of Japanese baking. With its soft sponge layers, fresh strawberries, and luscious whipped cream, this cake is not only a treat for your taste buds but also a feast for the eyes. Ideal for celebrations or casual gatherings, this delightful cake brings a touch of sweetness to any occasion. The unique texture of the sponge sets it apart from traditional Western cakes, making it a must-try for dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 125g all-purpose flour (sifted 3 times)
- 100g sugar
- 4 large eggs (yolks and whites separated)
- 60g melted butter
- 18 medium strawberries (sliced)
- 400ml heavy cream (for whipping)
- 10g sugar (for cream)
- Butter and flour (for greasing the pan)
Instructions
- Preheat oven to 170°C (340°F). Grease your cake pan with butter and dust with flour.
- In a bowl, beat egg yolks and sugar until pale. Add melted butter and sifted flour gradually.
- In a separate bowl, whip egg whites until soft peaks form; gradually add sugar to create stiff peaks.
- Gently fold meringue into the batter in three additions.
- Pour batter into the pan, smooth the top, and bake for about 25 minutes or until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely; slice horizontally.
- Prepare sliced strawberries and whip cream with sugar until soft peaks form.
- Assemble by layering sponge cake, whipped cream, and strawberries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg