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Japanese Strawberry Sponge Cake

Japanese Strawberry Sponge Cake

The Japanese Strawberry Sponge Cake is a light and fluffy treat made with a soft sponge, fresh strawberries, and whipped cream. This elegant dessert is perfect for any occasion and showcases the delicate flavors of Japanese pastry.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
Servings 4

Ingredients
  

Sponge Cake

  • 125 g 4.4oz all-purpose flour, sifted 3 times
  • 100 g 3.5oz sugar (see note 1)
  • 4 large eggs yolks and whites separated (see note 2)
  • 60 g 2.1oz butter, melted
  • Butter and flour for coating the inside of the cake pan

Decoration

  • 18 medium-sized strawberries see note 3
  • 400 ml 0.8pt whipping cream (see note 4)
  • 10 g 0.4oz sugar
  • Syrup optional, see note 4
  • 40 ml 1.4oz water
  • 10 g 0.4oz sugar

Instructions
 

  • Preheat the oven to 180°C (356°F).
  • Coat the inside of an 18cm (7") cake tin (see note 6) with butter, then dust it with flour and shake off any excess flour.
  • In a bowl, place the egg yolks and add ⅔ of the sugar. Beat the egg yolks until they become whitish and thick. When the whisk draws a ribbon that disappears slowly (see the video), it is ready.
  • In a separate bowl, beat the egg whites. Once small bubbles form and the volume of the egg whites doubles, add the remaining sugar in 2-3 batches and continue beating until a meringue forms.
  • When the meringue becomes firm and forms a peak when you lift the whisk (see step-by-step photos and video in the post), it is ready.
  • Sift the flour and add it to the beaten egg yolks. Gently fold the batter with a spatula.
  • Transfer ⅓ of the meringue to the batter and mix with a whisk until the batter becomes smooth.
  • Add the remaining meringue in 2-3 batches to the batter and fold gently.
  • Pour the melted butter into the batter and fold a few times. It’s okay if the butter isn't fully incorporated.
  • Pour the batter into the prepared cake tin. Drop the tin onto the workbench a few times to settle the batter.
  • Bake in the preheated oven at 180°C (356°F) for about 25 minutes. Insert a thin bamboo skewer into the center of the cake; if it comes out dry, the cake is done. If it's a bit wet, bake for another 5 minutes.
  • Remove the tin from the oven and drop it a couple of times onto the workbench to detach the cake from the tin. Remove the cake from the tin and place it upside down on a cooling rack to cool completely.
  • Decorating the Cake (Perform steps 1 and 2 while the sponge cake is cooling)
  • If you’re making syrup, combine the syrup ingredients in a small saucepan and bring to a boil. Once the sugar has dissolved, remove from heat and let it cool.
  • Whip the cream until soft peaks form. Gently wipe the strawberries with a wet kitchen towel, remove the stems, and halve 10 strawberries.
  • Leave the sponge cake upside down and slice it horizontally in half (see note 7). Remove the top half and place it next to the bottom half of the cake with the cut side facing up.
  • Using a brush, gently coat the cut surface of both cake layers with syrup.
  • Spread about 3 heaping tablespoons of the whipped cream on the bottom half of the sliced cake and cover the entire surface. Fill the surface with halved strawberries, trying to eliminate any gaps.
  • Spread about 4 heaping tablespoons of whipped cream on top of the strawberries and around the edges.
  • Place the top half of the cake on top, syrup side down. Gently press down to ensure the top and bottom layers align. Fill the gap around the strawberry filling with whipped cream.
  • (Optional) Thinly coat the top and sides of the cake with whipped cream. It’s okay not to fully cover the sponge. Let the cake sit in the fridge for 10 minutes (see note 8).
  • Using a cake spatula or a long flat spatula, cover the top and sides of the cake completely with the remaining whipped cream, leaving about 4-5 tablespoons for piping.
  • Place the remaining cream in a piping bag fitted with a round nozzle. Pipe cream mounds in 8 positions around the edge of the cake and place a strawberry on each mound.

Notes

  1. If you find that your cake isn’t sweet enough, you can increase the sugar quantity up to 125g (4.4oz) to suit your taste.
  2. It’s crucial to use very fresh eggs. Using older eggs may result in a flatter sponge cake.
For reference, my eggs were from a 660g (23.3oz) carton containing a dozen eggs. The average weight of each egg was 55g (1.9oz).
  1. My 18 strawberries weighed about 450g (1lb). I used halved strawberries as the filling, but if you prefer, you can slice them and reduce the number of strawberries used.
Alternatively, you can substitute strawberries with other berries to make a mixed berry shortcake (as shown in the photo in the post), or use a variety of fruits such as sliced peaches, kiwifruits, pineapples, oranges, grapes, or even a combination of these.
  1. The amount of whipped cream needed depends on the size of the cake tin, the height of the cake, and how much cream you prefer to use.
  2. Although I didn’t use it, you can add a small amount (about ½ teaspoon) of liquor of your choice for added flavor.
  3. I experimented with both a springform cake tin and a non-springform tin. The springform tin tends to leave a dent at the bottom of the cake when baked, which is why I prefer using a non-springform tin. I had no issues removing the baked cake from the non-springform tin.
The tin size can go up to 21cm (8") with the listed ingredients. Any larger, and the cake will be too thin, making it difficult to slice into two layers.
  1. The easiest way to slice the round cake horizontally is to make a shallow cut around the side first, then slide the knife deeper into the center, following the initial cut to ensure an even slice.
  2. Refrigerating the cake after applying the whipped cream will help the cream stick more easily, especially on the sides.
  3. My method for making a sponge cake involves beating the egg yolks and whites separately. Alternatively, you can use a method where the whole eggs are beaten together. If you prefer this method, follow these steps to replace steps 3-9 in my recipe:
  1. Place the eggs in a bowl, mix them, and then add sugar. Beat the eggs over a 60°C (140°F) water bath.
  2. Once the egg mixture reaches around body temperature, remove the bowl from the water bath.
  3. Continue beating until the mixture cools and becomes a thick, whitish batter. When you draw a ribbon with the whisk, it should slowly disappear.
  4. Sift the flour into the batter and fold it in with a spatula. Then, fold in the butter.