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I fell in love with this Japanese Christmas cake after trying it during my trip to Tokyo. The fluffy sponge cake, silky whipped cream, and bright strawberries combine to make a treat that captures Japanese pastry's gentle touch. Making it takes me back to those magical bakeries in Ginza that left such a strong impression on me.
Japanese Simplicity at Its Finest
What makes this cake special is how simple yet refined it looks. It's so light you'll want it after a big meal, and its pure white appearance grabs everyone's attention. I really love how the red strawberries pop against the white cream, creating that eye-catching look that's become a Christmas tradition in Japan.
Getting That Cloud-Like Texture
- For the airy sponge: 75g carefully sifted cake flour, 4 eggs at room temp for better volume, 100g sugar for structure, a hint of vanilla for flavor, and 50g melted butter for softness.
- For the creamy middle: One cup of cold heavy cream (at least 37% fat), 2 spoons of powdered sugar for sweetness, and 4 carefully picked strawberries.
- For the pretty finish: Extra whipped cream light as air, 6 beautiful strawberries for topping, and those tiny silver dragées that add a festive sparkle.
Step-by-Step Magic
- Getting Started Right
- I warm my eggs with sugar over a water bath first - that's how you get an incredibly soft cake. The beating that follows really matters for that signature fluffy texture.
- Watching The Oven
- You need to pour the batter gently and time the baking just right. I look for that lovely golden color that shows the cake is done perfectly.
- Whipping Up Clouds
- The cream needs slow, patient whipping until you see those stiff peaks that will help the cake keep its shape.
- Putting It All Together
- Rolling requires a gentle touch. The strawberries lined up create a beautiful red surprise in every slice.
- Final Artistic Touches
- Decorating lets me get creative, placing each element carefully for a cake that looks like it came from a fancy Japanese bakery.
Tips For Success
The little things make all the difference. I always avoid overworking the batter after adding flour so it stays super light. I pick strawberries based on their bright color and sweet smell. And I always whip my cream at the last minute, keeping everything cold, so it turns out fluffy as a cloud.
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Your Own Twist
Sometimes I switch things up by using raspberries for a different tangy kick. A red berry sauce can also be drizzled over the top. During the holidays, I might sprinkle some grated white chocolate to look like snow and add an extra sweet note.
Frequently Asked Questions
- → How is this different from a classic log?
- Japanese logs are lighter with a fluffier sponge and less rich filling. The focus is on fresh strawberries and whipped cream.
- → Can I swap out the strawberries?
- Absolutely, try raspberries or blueberries. Berries go wonderfully with whipped cream.
- → What's the secret to a soft sponge?
- Whisk the eggs over gentle heat until they reach the right temperature. This trick makes the sponge sturdy yet tender.
- → Can I make it ahead of time?
- Prepare it up to a day in advance. Add the strawberries right before serving to keep them fresh.
- → How do I roll it without cracking?
- Roll it up while it's still warm with parchment paper to shape it. Unroll to fill, then roll back up gently with the filling.