Description
An authentic, bakery-style Japanese Strawberry Sponge Cake featuring a light-as-air Genoise sponge, stabilized whipped cream, and fresh berries.
Ingredients
Scale
- 3 large eggs (room temperature)
- 90g granulated sugar
- 90g cake flour, sifted
- 20g unsalted butter, melted
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 400ml heavy whipping cream
- 35g powdered sugar
- 400g fresh strawberries
- 2 tbsp water + 1 tbsp sugar (for syrup)
Instructions
- Preheat oven to 170°C and line a 6-inch cake pan.
- Whisk eggs and sugar over a water bath until warm (40°C).
- Beat egg mixture on high speed until it reaches the ribbon stage.
- Gently fold in sifted cake flour, then the melted butter and milk.
- Bake for 25 minutes, then cool completely on a wire rack.
- Prepare simple syrup and whisk chilled heavy cream with powdered sugar.
- Slice cake, brush with syrup, layer with cream and sliced strawberries.
- Frost the exterior and decorate with whole strawberries.
Notes
This cake is exceptionally light, lower in sugar than traditional cakes, and provides a sophisticated, airy texture perfect for celebrations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 345 kcal