Japanese Strawberry Cake Delight (Print Version)
# Ingredients:
→ Cake
01 -
80 g (1/3 cup) whole milk
02 -
50 g (3 1/2 tablespoons) unsalted butter
03 -
75 g (1/2 cup + 1/2 tablespoon) cake flour
04 -
4 large egg yolks
05 -
4 large egg whites
06 -
70 g (5 1/2 tablespoons) sugar (caster sugar if available)
→ Strawberries
07 -
12 oz to 1 lb (340 g to 450 g) strawberries, divided
08 -
1 1/2 teaspoons sugar
→ Whipped Cream Frosting
09 -
280 g (10 oz) heavy whipping cream
10 -
2 tablespoons confectioners sugar
11 -
3/4 teaspoon gelatin (optional)
12 -
2 tablespoons cold water (optional)
→ Cake Syrup
13 -
2 tablespoons sugar
14 -
3 tablespoons hot water
# Instructions:
01 -
Cut a piece of parchment paper to fit the bottom of an 8-inch round cake pan and line the pan with it. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish that fits your cake pan to use as a water bath. Boil enough water to fill 1 inch (2.5 cm) of the pan. If using a springform pan, line the outside with foil to prevent leaking. Microwave the milk and butter in a heatproof bowl until melted. Stir and sift the cake flour into the mixture. Mix gently until smooth. Add the egg yolks and combine evenly. In a clean bowl, beat the egg whites at medium-high speed until frothy, then slowly add sugar and continue to beat until medium peaks form. Fold 1/4 of the whipped egg whites into the yolk mixture, then gently fold the yolk mixture back into the remaining egg whites until smooth. Pour the batter into the prepared pan, tap it twice to release air bubbles, and bake in the water bath for 1 hour 30 minutes until a skewer comes out clean. Let the cake cool completely before cutting and decorating.
02 -
Slice 8 oz (225 g) of strawberries into 1/4-inch (1/2 cm) slices. Sprinkle with sugar and toss to coat well. Let sit for 1 to 2 hours until glossy and sweet. Reserve any remaining liquid for optional use in the cake syrup.
03 -
Combine the sugar and hot water in a small bowl until dissolved. (Optional) Add reserved strawberry liquid for enhanced flavor.
04 -
For stabilized cream, bloom gelatin in cold water, then heat until dissolved. Whip the heavy cream at medium speed until soft peaks form, sift in the confectioners sugar, and whip again. Mix melted gelatin with a portion of whipped cream before folding back into the remaining cream. For regular cream, whip heavy cream and confectioners sugar until firm peaks form.
05 -
Slice the cake in half after trimming the browned top. Brush cake syrup onto each layer. Spread whipped cream evenly on the bottom layer and arrange strawberry slices. Add another layer of cream, then top with the second cake layer. Frost the outside and top with a thin, even layer of cream. Decorate with remaining strawberries and refrigerate the cake, if stabilized cream is used. Serve within a few hours for unstabilized cream.
# Notes:
01 -
If using stabilized cream, refrigerate the cake uncovered for 30 minutes to ensure the cream sets properly.
02 -
For vegetarian preparation, omit the gelatin from the frosting recipe.