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Delicious Japanese Strawberry Sponge Cake for Every Occasion

Japanese Strawberry Sponge Cake
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A light and airy Japanese Strawberry Sponge Cake, perfect for any celebration and filled with fresh strawberries and whipped cream.

Ingredients

Scale
  • 125g/4.4oz all-purpose flour (sifted 3 times)
  • 100g/3.5oz sugar
  • 4 large eggs (yolks and whites separated)
  • 60g/2.1oz butter (melted)
  • Butter and flour to coat the inside of the cake pan
  • 18 fresh strawberries (mid-size)
  • 400ml/0.8pt cream for whipping
  • 10g/0.4oz sugar (for the cream)
  • 40ml/1.4oz water
  • 10g/0.4oz sugar (for sweetening the strawberries)

Instructions

  1. Preheat your oven to 170°C (338°F).
  2. Coat the inside of your cake pan with butter and dust with flour.
  3. In a bowl, whisk the egg yolks and sugar until light and creamy.
  4. Add the melted butter and mix until combined.
  5. Slowly sift in the flour, gently folding it into the mixture.
  6. In a separate bowl, beat the egg whites until fluffy with rigid peaks.
  7. Gently fold the egg whites into the batter until no streaks remain.
  8. Pour the mixture into the prepared pan and bake for 30-35 minutes.
  9. While the cake cools, wash and slice the strawberries, sprinkling them with sugar.
  10. Whip the cream with sugar until it reaches soft peaks.
  11. Cut the sponge cake in half, spread whipped cream on the bottom layer, add strawberries, and place the top layer back on.
  12. Finish with whipped cream on top and more strawberries.

Notes

    Nutrition

    Find it online: https://bakerslider.com/japanese-strawberry-sponge-cake/

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