Description
A delightful Japanese confection combining sponge cake, strawberries, and whipped cream, perfect for festive occasions.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup unsalted butter, softened
- 4 large eggs, separated
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 cups heavy whipping cream
- 1 cup strawberries, hulled and sliced
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour round cake pans.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the cake batter.
- Pour the batter evenly into the prepared pans and bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.
- Whip the heavy cream until soft peaks form, then set aside.
- Once the cakes are cooled, slice them in half horizontally. Layer the bottom half with whipped cream and strawberries, then place the top half back on.
- Frost the entire cake with remaining cream and decorate with more strawberries on top.
Notes
For best results, make sure all ingredients are at room temperature. This cake pairs well with green tea or coffee.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Japanese