Japanese Strawberry Cake (Print Version)
# Ingredients:
01 -
1 tablespoon of unsalted butter to grease the pan.
02 -
75g of all-purpose flour.
03 -
4 large eggs.
04 -
100g of granulated sugar.
05 -
1 tablespoon of vanilla extract.
06 -
50g of melted butter.
07 -
1 cup of heavy cream (37% fat).
08 -
2 tablespoons of powdered sugar for layering.
09 -
80g of strawberries for layering.
10 -
1/2 cup of heavy cream for topping.
11 -
1 tablespoon of powdered sugar for topping.
12 -
120g of strawberries for topping.
13 -
Sugar pearls (optional).
# Instructions:
01 -
Set the oven to 160°C. Use butter to grease a 10.5x15.5-inch pan.
02 -
Sift the flour. Heat eggs, sugar, and vanilla over a double boiler to 38°C, then whip for 5 minutes. Gently fold in melted butter, then the flour.
03 -
Spread the batter evenly on the pan and bake for 10-12 minutes. Set aside to cool once done.
04 -
Whip the cream with powdered sugar. Spread it on the sponge cake along with strawberries, then roll it up.
05 -
Chill in the fridge for 1 hour. Trim the edges, dust with powdered sugar, and decorate with whipped cream and strawberries.
# Notes:
01 -
A classic Christmas dessert enjoyed in Japan.
02 -
Best when made the same day.