Description
A delightful cake featuring layers of light sponge, fresh strawberries, and whipped cream, perfect for spring celebrations.
Ingredients
Scale
- 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)
- 340 g to 450 g strawberries, divided
- 1 1/2 teaspoons sugar
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional)
- 2 tablespoons cold water (optional)
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Preheat your oven to 180°C (350°F). Butter and flour a round cake pan. Combine the milk and butter in a small saucepan and warm gently until the butter melts. In a bowl, whisk together the cake flour and yolks. Gradually add the warm milk mixture to the flour mixture, stirring until smooth.
- Beat the egg whites in a separate bowl until soft peaks form. Gradually add the caster sugar, continuing to whip until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick comes out clean. Allow the cake to cool for a few minutes before transferring it to a wire rack.
- Slice the strawberries and mix them with sugar to macerate. Let them sit for at least 15 minutes to release their juices.
- Whip the heavy cream in a mixing bowl until it begins to thicken. Add the confectioners’ sugar and optional gelatin mixture, then continue whipping until stiff peaks form.
- Slice the cooled cake horizontally to create two layers. Spread whipped cream on the bottom layer, layer with macerated strawberries, and replace the top. Cover the entire cake with remaining whipped cream and decorate with whole strawberries.
Notes
Ensure all bowls and utensils are clean when whipping egg whites for the best volume. Use ripe strawberries for optimal flavor. Optional gelatin helps the cream hold its shape longer in warmer weather.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg