Japanese strawberry sponge cake, also known as “strawberry shortcake” in Japan, is a delightful treat that’s both light and indulgent. This cake is a staple at Japanese celebrations, from birthdays to Christmas, thanks to its airy sponge layers and fresh, sweet strawberries. Unlike its Western counterparts, the Japanese version boasts a cloud-like texture and a delicate balance of sweetness.
I first encountered this cake during a trip to Tokyo, where I was captivated by its simple elegance and the way it melted in my mouth. The combination of fluffy sponge, whipped cream, and juicy strawberries creates a harmony of flavors that’s hard to resist. Whether you’re a seasoned baker or a newbie, this recipe will guide you through creating your own slice of Japanese confectionery heaven.
What is Japanese Strawberry Sponge Cake?
Japanese Strawberry Sponge Cake, known as “shortcake” in Japan, epitomizes simplicity and elegance in dessert form. This delectable treat is not just a festive indulgence but a staple in Japanese confectioneries, celebrated for its light, airy texture and balanced sweetness.
The Japanese version distinguishes itself by its delicate, pillow-like sponge cake and fresh strawberries, often complemented by a silky whipped cream. When I first tasted it in Tokyo, I was entranced by how each bite melted in my mouth, leaving a subtle sweetness that’s never cloying. This cake’s appeal lies in its ability to be both sophisticated and comfortingly familiar, making it an ideal choice for celebrations and everyday delights alike.
Ingredients
Here is everything you need to recreate the delightful Japanese Strawberry Sponge Cake right in your own kitchen. Ensure you have all the ingredients prepped and ready to go for a smooth baking process.
For The Sponge Cake:
- 5 large eggs (room temperature, yolks and whites separated)
- 1/2 cup granulated sugar (divided)
- 2/3 cup all-purpose flour (sifted)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 pinch of salt
For The Simple Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
For The Whipped Cream:
- 1 1/2 cups heavy cream (well-chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries (washed, hulled, and sliced)
- Whole fresh strawberries (for decoration; optional)
Each ingredient plays a crucial role in achieving the cake’s signature light texture and balanced flavors. Let’s dive into the next steps to bring this Japanese favorite to life.
Tools and Equipment
For the perfect Japanese strawberry sponge cake, having the right tools and equipment is essential. Here are the must-haves:
Baking Tools
- 8-inch Round Cake Pan: Essential for baking the sponge layers. Ensure it’s non-stick or lined with parchment paper.
- Cooling Rack: To allow the sponge cakes to cool evenly and prevent sogginess from residual heat.
Mixing Equipment
- Stand Mixer or Hand Mixer: A key tool for beating the eggs and sugar until fluffy and voluminous, which creates the cake’s airy texture.
- Mixing Bowls: Use multiple sizes for different ingredients. Opt for stainless steel or glass bowls for ease of cleaning.
Measuring Tools
- Measuring Cups and Spoons: Precision is crucial in baking. Use these for accurate measurements of flour, sugar, and liquids.
- Kitchen Scale: For weighing ingredients like flour and sugar. This ensures accuracy and consistency every time.
Preparation Tools
- Sifter: Helps aerate the flour and remove any lumps, crucial for a light sponge texture.
- Spatula: A flexible, silicone spatula is ideal for folding ingredients gently, preventing deflation of the batter.
- Serrated Knife: For slicing the sponge cake evenly into layers.
- Cake Turntable: Makes frosting and decorating the cake easier and more uniform.
- Piping Bags and Nozzles: For applying whipped cream decoratively.
- Offset Spatula: Perfect for spreading whipped cream and smoothing the cake’s surface.
Having these tools and equipment ready will streamline your baking process and help deliver a cake that’s as delightful and dainty as those found in Japanese confectioneries.
Directions
Let’s dive into the steps to create your Japanese Strawberry Sponge Cake. Follow these detailed instructions for a seamless baking experience.
Prepping the Ingredients
- Preheat the oven to 320°F (160°C). Place the oven rack in the center position.
- Gather the following ingredients:
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour, sifted
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons (30g) granulated sugar (for the cream)
- 1/2 cup (120ml) water (for the syrup)
- 2 tablespoons (30g) granulated sugar (for the syrup)
Making the Sponge Cake
- Separate the egg yolks and whites into two large bowls.
- Beat the egg yolks with 1/4 cup (50g) of granulated sugar until the mixture is pale and fluffy.
- Mix in the melted butter and vanilla extract.
- In a separate bowl, beat the egg whites with the remaining 1/4 cup (50g) of sugar until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites.
- Gradually sift the flour and salt into the egg mixture, folding gently to retain airiness.
- Pour the batter into a lined 8-inch round cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Preparing the Syrup
- In a small saucepan, combine 1/2 cup (120ml) water and 2 tablespoons (30g) granulated sugar.
- Heat over medium heat until the sugar dissolves completely.
- Remove from heat and let the syrup cool to room temperature.
Whipping the Cream
- In a chilled mixing bowl, beat 1 cup (240ml) heavy whipping cream with 2 tablespoons (30g) granulated sugar until stiff peaks form.
- Ensure the whipped cream is smooth and not overbeaten.
Assembling the Cake
- Cut the cooled sponge cake horizontally into two equal layers using a serrated knife.
- Brush the cut sides of each layer generously with the prepared syrup.
- Spread a thick layer of whipped cream over the bottom half of the cake.
- Arrange half of the sliced strawberries evenly over the whipped cream.
- Place the top layer of the cake over the strawberries.
- Cover the entire cake with more whipped cream, smoothing it with a spatula.
- Arrange the remaining strawberries on top of the cake in an attractive pattern.
- Pipe any remaining whipped cream around the edges or as you prefer.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Follow these steps, and you’ll craft a delightful Japanese Strawberry Sponge Cake that’s both stunning and delicious.
Tips for a Fluffy Sponge Cake
Achieving that perfect, airy sponge cake requires a few expert tips. Here are my top three recommendations to ensure your Japanese Strawberry Sponge Cake comes out light and fluffy.
Avoid Over-Mixing
To keep your sponge cake light, avoid over-mixing the batter. Over-mixing can develop the gluten in the flour, leading to a dense texture. Mix just until the ingredients are combined and any lumps are smoothed out. I usually fold the dry ingredients into the wet mixture gently, ensuring not to overwork the batter.
Proper Folding Technique
A proper folding technique is crucial for incorporating air into your sponge cake batter. When combining the egg whites with the rest of the ingredients, use a spatula to fold gently. Move the spatula in a figure-eight pattern, cutting through the center and circling along the edges, ensuring no air is knocked out of the mixture. Patience here will pay off, keeping the batter airy.
Accurate Oven Temperature
Baking at the correct oven temperature is pivotal for a fluffy sponge. Too hot, and the cake can dome and crack; too cool, and it may become dense. Preheat your oven to 350°F (175°C) and use an oven thermometer to ensure accuracy. Place the cake pan on the middle rack to promote even baking.
Storage Instructions
Proper storage is key to maintaining the fresh, delightful flavors and textures of your Japanese Strawberry Sponge Cake. Here are the steps for optimal storage:
- Cool the Cake Completely:
Ensure the cake is completely cool before storing it. Leaving it warm can lead to condensation, making the sponge soggy. - Wrap Individually:
Slice the cake into individual pieces. Use plastic wrap to cover each slice tightly. This prevents them from drying out and keeps the moisture locked in. - Airtight Container:
Place the wrapped slices into an airtight container. This extra layer of protection keeps the cake safe from any external odors and moisture. - Refrigerating the Cake:
Store the airtight container in the refrigerator. The cool temperature maintains the whipped cream’s perfect consistency and keeps the strawberries fresh. The cake can be stored in the fridge for up to three days. - Serving After Refrigeration:
When ready to serve, remove the cake from the refrigerator and let it sit at room temperature for about 15-20 minutes. This allows the cake to soften slightly, enhancing its flavor and texture. - Freezing Option:
If you need longer storage, you can freeze the cake. After wrapping the slices in plastic wrap, place them in a freezer-safe bag. The cake can be frozen for up to one month. To thaw, move the slices to the refrigerator overnight and then bring them to room temperature before serving.
By following these storage instructions, you’ll ensure your Japanese Strawberry Sponge Cake retains its delightful essence, making each bite as enjoyable as when it was freshly made.
Conclusion
Mastering the Japanese Strawberry Sponge Cake can be a rewarding experience for any home baker. Its light and airy texture combined with the freshness of strawberries and whipped cream creates a truly delightful dessert. By following the provided recipe and expert tips, you’ll achieve a perfect sponge cake every time. Proper storage ensures the cake remains fresh and delicious, whether enjoyed immediately or saved for later. Dive into this elegant confection and savor the taste of Japanese baking at its finest.