Japanese strawberry shortcake is nothing like the strawberry shortcake you may have sampled in America (sweet biscuits topped with strawberries and whipped cream). Although I love the American version (which I will hopefully write about sometime soon!), Japanese strawberry shortcake will always hold a place in my heart. It is a moist, light, airy, not overly sweet sponge cake topped with layers of billowy sweet whipped cream frosting and filled with succulent, red strawberries. In Japan these cakes are most popular around Christmastime due to their holiday coloring; however, with all of the ripe, beautiful strawberries that springtime gives us, I think spring is the perfect time to make this light, succulent dessert.
|Inside the cake|
|You can be fancy and frost it like this…|
|Or go for the rustic look and frost it like this — anything goes!|
Adapted from La Fuji Mama
4 large eggs, white and yolks separated
4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
Whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup cold heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
For the simple syrup:
1/4 cup granulated sugar
1/4 cup water
8 – 10 ounces fresh strawberries
1. Preheat the oven to 350 degrees. Grease an 8-inch circular cake pan and lightly dust with flour.
2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.
3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.
4. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. Fold in the melted butter until it is well combined.
5. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice. Bake the cake for 25 to 30 minutes. The cake is done when it is golden brown and springs back when pressed lightly. Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.
To make the Stabilized Whipped Cream Frosting:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until stiff.
To make the Simple Syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool.
Assembling the Cake
1. Reserve 6 to 1o strawberries for decorating the cake. Slice the remaining strawberries into thin slices (about 4 slices per strawberry).
2. Slice the sponge cake horizontally into 2 layers.
3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface. Spread an additional layer of whipped cream over the strawberries. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate as desired and garnish with the reserved strawberries.