Description
This Japanese Strawberry Cake is a delicate, light, and fluffy sponge cake layered with fresh macerated strawberries and whipped cream frosting. The cake is baked in a water bath to achieve its signature moist and tender crumb. Perfect for celebrations, this elegant dessert balances the sweetness of strawberries with cloud-like cream, offering a refreshing and visually stunning treat.
Ingredients
Scale
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)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Whipped Cream Frosting
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (Optional)
- 2 tablespoons cold water (Optional)
Cake Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake base: Cut parchment paper to fit the bottom of an 8-inch round cake pan and line the pan. Preheat the oven to 325°F (160°C). Prepare a water bath by using a high-walled pan that fits your cake pan, and boil water for it. If using springform or removable-bottom pan, wrap with foil to prevent leaks.
- Make the batter: Combine milk and butter in a heatproof bowl and microwave until melted; stir to combine. Sift cake flour into the mixture and gently mix until smooth. Add egg yolks and mix until evenly combined.
- Beat egg whites: In a clean bowl or stand mixer, beat egg whites at medium-high speed until frothy. Gradually add sugar while continuing to beat until glossy, medium peaks form.
- Incorporate egg whites: Fold 1/4 of the beaten whites into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and fold gently until just smooth, avoiding overmixing and large egg white pieces.
- Bake the cake: Pour batter into the lined cake pan, drop the pan twice from 5 inches height to remove large bubbles. Place the pan in the water bath, add an inch of hot water around it, and bake for 1 hour 30 minutes until a skewer comes out clean and cake pulls away from sides. Do not open the oven before 1 hour.
- Cool the cake: Run a knife along the pan edge, flip the cake onto a cooling rack, and let it cool completely.
- Prepare macerated strawberries: Slice 8 oz (225 g) strawberries into 1/4 inch slices. Toss with sugar and let sit for 1 to 2 hours until glossy. Remove strawberries, reserve the soaking liquid.
- Make cake syrup: Stir sugar with hot water until dissolved. Optionally, add reserved strawberry liquid for extra flavor and a slight pink hue.
- Prepare the whipped cream: For stabilized cream (optional), bloom gelatin in cold water for 5 minutes, then melt it gently. Whip heavy cream and confectioners sugar until very soft peaks. Mix a scoop of cream into melted gelatin, then combine with the rest of the cream and whip briefly until soft peaks form, avoiding overwhipping. For regular cream, simply whip cream and sugar to firm peaks.
- Assemble the cake: Measure cake height, mark cutting points with toothpicks, and slice off the browned top. Cut the cake horizontally into two even layers. Place the bottom layer on a cake stand, brush with syrup. Invert the top layer, brush with syrup as well.
- Add cream and strawberries: Spread a thin layer of whipped cream over the bottom layer, arrange macerated strawberries evenly, then cover with another thin layer of cream. Top with the second cake layer, aligning carefully.
- Finish frosting: Apply cream on top and around the sides, smoothing with an offset spatula. Add an additional thicker layer of cream on top and sides. Optionally, pipe extra cream for decoration.
- Decorate and chill: Decorate the cake with remaining strawberries. If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. If using regular cream, serve immediately or refrigerate and serve within a few hours.
- Serving: Slice the cake using a serrated knife after chilling. For the best texture with stabilized cream, allow the cake to return to room temperature for about an hour before serving.
Notes
- If you do not have a spinning cake stand, use an inverted bowl or cake pan with a flat plate or removable pie pan bottom on top to simulate one.
- Be cautious not to overmix the batter or egg whites to maintain fluffiness.
- Do not open the oven during the first hour of baking to prevent the cake from collapsing.
- Stabilized cream helps maintain shape for longer display times but should be whipped shortly before decorating.
- The strawberry soaking liquid can be added to the cake syrup for enhanced flavor, but it may tint the cake layers pink slightly.
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 135 mg
