Description
A delightful dessert featuring light sponge cake layered with fresh strawberries and whipped cream, perfect for special occasions.
Ingredients
- 1 cup (120 grams) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup (150 grams) granulated sugar, divided
- 3 tablespoons (45 grams) milk
- 3 tablespoons (40 grams) neutral oil
- 1 teaspoon vanilla extract
- 2 cups (480 grams) heavy whipping cream, cold
- 6 to 8 tablespoons powdered sugar, to taste
- 12 to 16 ounces fresh strawberries, washed and dried
Instructions
- Preheat your oven to 350°F (175°C) and line the bottoms of your cake pans with parchment paper.
- Sift together the cake flour, baking powder, and salt in a bowl.
- Beat the egg yolks with half of the granulated sugar until pale and thick, then mix in the milk, oil, and vanilla extract.
- Whip the egg whites in a clean bowl until foamy, gradually adding the remaining sugar until firm peaks form.
- Fold one-third of the egg whites into the yolk mixture, then fold in the rest until combined.
- Sift the dry ingredients over the batter and fold gently.
- Divide the batter between the prepared pans, tapping lightly to release air bubbles.
- Bake for 15-18 minutes for two 6-inch pans or 23-25 minutes for one 8-inch pan, until golden and a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Dissolve sugar in warm water for the syrup and let cool.
- Whip the cold cream at medium speed until thick, then incorporate powdered sugar and vanilla until you reach medium peaks.
- Slice the cooled cake layers in half horizontally, brushing with syrup if desired.
- Layer the cake with whipped cream and sliced strawberries, frosting the top and sides with the remaining cream. Decorate with whole strawberries.
- Chill the assembled cake for at least 30 minutes before slicing.
Notes
Make sure your eggs are at room temperature before whipping for maximum volume. Use cold cream for whipping to achieve perfect texture.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese