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Japanese Strawberry Cake

Fluffy Japanese Strawberry Cake: A Slice of Delight

This Fluffy Japanese Strawberry Cake is a delightful dessert that celebrates the essence of Japanese pastry culture with fresh strawberries and luscious cream frosting.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 40 minutes
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 240 ml whole milk can use any milk or non-dairy milk as a substitute
  • 60 g unsalted butter substitute with margarine or vegan butter if desired
  • 125 g cake flour can replace with all-purpose flour, but results may vary
  • 4 large egg yolks no substitute recommended
  • 4 large egg whites ensure to beat to medium peaks for best results
  • 140 g sugar caster sugar preferred for instant dissolving
  • 200 g strawberries always use fresh berries
For the Frosting
  • 480 ml heavy whipping cream can substitute with non-dairy whipping cream if needed
  • 75 g confectioners sugar adjust quantity based on your sweetness preference
  • gelatin omit for a non-stabilized cream
  • cold water activates gelatin for stability
For the Cake Syrup
  • 60 g sugar substitute sugar with a sugar alternative if desired
  • 120 ml hot water

Equipment

  • 8-inch round cake pan
  • Mixing Bowl
  • whisk
  • spatula
  • hand mixer or stand mixer
  • Double Boiler
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper, lightly grease the sides.
  2. Melt whole milk and unsalted butter in a heatproof bowl over simmering water until fully melted together, about 5 minutes.
  3. Sift cake flour into the bowl with egg yolks and mix thoroughly until smooth, about 2-3 minutes.
  4. Whip egg whites until frothy, gradually adding sugar and beating until medium peaks form, about 5-7 minutes.
  5. Gently incorporate one-quarter of the whipped egg whites into the yolk mixture. Carefully fold in remaining egg whites in two additions.
  6. Pour batter into prepared pan, smooth the top, and place in a water bath to bake for 1 hour and 30 minutes.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, about 30 minutes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, measure ingredients precisely and avoid over-whipping egg whites. Use hot water for the water bath to promote even baking.

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