Fluffy sponge cake, fresh strawberries and whipped whipped cream. Such a simple combination creates a cake that has become the most popular in whole Japan.
The Most Famous Cake in Japan
Why is this cake so popular in Japan? Well, it has been “on the market” for over 100 years, and that is quite some time. It was then that a gentleman named Fujii (the founder of a nationwide chain of confectionery stores that still operates today) went to America to learn how to make western style desserts and sweet dishes. And that’s where he got his inspiration. When he returned to Japan, he invented his own version and since then it has gradually gained popularity in whole Japan.
Today, this cake has an honorable place at various festive events. It is especially popular during Christmas and is even sold as a “Christmas cake”. Japanese celebrate Christmas in their very own unique way. Read more about Christmas in Japan, their traditions and how they really celebrate Christmas.
How to Bake Japanese Strawberry Shortcake at Home?
In our family, we enjoy this cake once or twice a year, and only during the summer. Not because it’s not worth baking the cake more often, but it’s because of the strawberries. Fresh strawberries are must, and we grow them in our own garden. Out of summer season, strawberries are almost impossible to get, and even if you do, the taste is not very good.
The cake basically consists of sponge cake, strawberries and whipped cream. In Japan, this strawberry shortcake is sold in different variants, but the ingredients are same. Only the shape, the number of layers and the decoration on top may be slightly different. It is not particularly difficult to bake it at home, but you have to take in consideration few things.
We are used to make sponge cake by beating whites and yolks separately. In Japan, it’s usually by beating whole eggs and they must be heated to approx. 35-40 °C.
Tips on how to bake strawberry shortcake
Tip No. 1: The temperature of the eggs is important. If you don’t have a thermometer or if you think you wouldn’t be able to guess the right temperature, then it’s better to go the classic way and beat the whites and yolks separately. It’s important to beat the eggs into a thick, almost creamy foam. Check the picture in recipe instructions.
Tip No. 2: Use fresh strawberries. After washing, dry them well with a paper towel so that no excess water remains.
Tip No. 3: Take the whipped cream out of the refrigerator right before you’re going to whip it. It is best whipped when it’s well chilled. I even put the cream in the freezer for a few minutes.
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Japanese Strawberry Shortcake
Ingredients
- 3 eggs
- 80 g sugar
- 90 g all-purpose flour
- 15 g butter
- 1 tbsp milk
Syrup (optional):
- 2 tbsp sugar
- 3 tbsp warm water
- 1 tbsp rum
Filling:
- 400 ml whipping cream
- 3 tbsp sugar
Instructions
- Crack eggs into a bowl, add sugar and mix together. Put the bowl over a pot with water and heat the mixture to 35-40°C. Set aside and mix with a mixer for about 3-4 minutes until a thick foam is formed.
- Then add sifted flour and mix lightly.
- Melt the butter and add a spoon of milk. Take a little bit of the dough (about 1-2 tablespoons) and add it to the milk and butter and mix, then put it all back into the dough and mix.
- Put baking paper in the mold, pour the dough and bake at 160 °C for 20-25 minutes.
- In the meantime, prepare the strawberries. It's up to you whether you leave them whole or cut them up.
- Cut the baked sponge cake into two parts. If you want, you can mix sugar + hot water + rum and use this syrup to sweeten the sponges.
- Whip the cream with sugar. Spread some of the whipped cream on the first sponge, put strawberries and cover with whipped cream. Place the second sponge on top and cover the entire cake with the remaining whipped cream.
Notes
Itadakimas! [itadakimasu]
