Description
This Japanese Strawberry Cake is a light and airy sponge cake layered with sweetened whipped cream and fresh macerated strawberries. The cake is gently baked in a water bath to achieve its moist, delicate texture and is decorated with luscious whipped cream and vibrant strawberries for an elegant dessert perfect for special occasions or a delightful treat.
Ingredients
Scale
Cake Batter
- 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 and Syrup
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar (for macerating strawberries)
- 2 tablespoons sugar (for syrup)
- 3 tablespoons hot water (for syrup)
Whipped 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)
Instructions
- Prepare the Cake Pan: Line the bottom of an 8-inch round cake pan with parchment paper and wrap it in foil to prevent leaks if using a springform pan. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish for a water bath to ensure gentle baking.
- Make the Batter: In a medium heatproof bowl, melt the butter in milk using a microwave, then sift in the cake flour and mix gently. Add egg yolks and combine until smooth and cohesive.
- Beat the Egg Whites: Using a mixer at medium-high speed, beat the egg whites until frothy. Gradually add sugar and continue beating until glossy medium peaks form.
- Combine Mixtures: Fold 1/4 of the whipped egg whites into the yolk mixture to lighten it. Pour that mixture back into the remaining whites and gently fold together until just incorporated, being careful not to overmix.
- Bake: Pour the batter into the lined cake pan, tap to release large air bubbles. Place the pan into the prepared water bath with hot water about 1 inch up the pan sides. Bake for 1 hour 30 minutes or until set and a skewer inserted comes out clean. Cool completely on a rack.
- Macerate Strawberries: Slice about 8 oz (225 g) of strawberries and toss with 1 1/2 teaspoons sugar. Let sit for 1 to 2 hours until juicy and reserve the juice.
- Make Syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water, then optionally whisk in some reserved strawberry juice to enhance flavor.
- Prepare Whipped Cream: For regular cream: whip heavy cream with confectioners sugar until firm peaks form. For stabilized cream: bloom gelatin in cold water, melt it, then add to softly whipped cream and whip to soft peaks.
- Slice and Soak Cake Layers: When cooled, slice off the browned top, cut the cake horizontally into two layers, and brush both exposed surfaces generously with the prepared syrup.
- Assemble Layers: Place the bottom layer on a cake stand, spread a thin layer of whipped cream, evenly top with macerated strawberry slices, then cover with more whipped cream. Place the second cake layer on top and brush it with syrup.
- Frost and Decorate: Apply a thin crumb coat of whipped cream over the entire cake to seal crumbs, then apply a thicker final layer all around. Use leftover cream in a piping bag to decorate if desired, and top with reserved whole or halved strawberries.
- Chill and Serve: If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. Otherwise, serve immediately or within a few hours. Slice and enjoy at room temperature for the best texture and flavor.
Notes
- Using a water bath during baking ensures a moist and delicate sponge cake by providing gentle, even heat.
- For a lighter whipped cream that holds shape better, gelatin stabilization is recommended.
- Allowing macerated strawberries to sit enhances their juiciness and flavor.
- Removing the browned cake top before slicing ensures an even surface and uniform layers.
- Serving the cake at room temperature brings out the best texture and flavor profile.
