Japanese Strawberry Cake Fluffy (Print Version)
# Ingredients:
→ Cake Base
01 -
80 g whole milk
02 -
50 g unsalted butter
03 -
75 g cake flour
04 -
4 large egg yolks
05 -
4 large egg whites
06 -
70 g caster sugar
→ Macerated Strawberries
07 -
340–450 g fresh strawberries, divided use
08 -
1.5 teaspoons granulated sugar
→ Whipped Cream Frosting
09 -
280 g heavy whipping cream
10 -
2 tablespoons confectioners' sugar
11 -
0.75 teaspoon powdered gelatin (optional)
12 -
2 tablespoons cold water (optional)
→ Cake Syrup
13 -
2 tablespoons sugar
14 -
3 tablespoons hot water
# Instructions:
01 -
Cut parchment paper to fit an 8-inch round cake pan. Line the bottom and preheat oven to 160°C.
02 -
Arrange a high-sided baking dish to fit the cake pan and boil water to cover 2.5 cm up the side. If using a springform or removable-bottom pan, wrap the outside in several layers of foil.
03 -
Combine milk and butter in a medium heatproof bowl and microwave until melted. Stir well. Sift in cake flour and gently mix with a spatula until smooth, then add egg yolks and mix until evenly combined.
04 -
Add egg whites to a clean mixing bowl. Beat at medium-high speed until frothy. Gradually add caster sugar and whip until glossy, medium peaks form.
05 -
Fold 1/4 of the beaten whites into the yolk mixture. Pour back into remaining egg whites and gently fold until just combined without overmixing.
06 -
Transfer batter into the prepared pan. Drop the pan twice from 12 cm to remove air bubbles. Place in water bath pan and fill with 2.5 cm hot water. Bake for 90 minutes, or until a skewer inserted in the center comes out clean and cake pulls from the sides.
07 -
Run a knife along the pan’s edge to release the cake. Invert onto a cooling rack and cool completely before cutting or decorating.
08 -
Slice 225 g of strawberries into 0.5 cm slices. Toss in a bowl with sugar, let stand for 1–2 hours until glossy. Reserve soaking liquid and lay berries on a plate.
09 -
Combine sugar and hot water until dissolved. Optionally, stir in reserved strawberry liquid for enhanced flavor.
10 -
For stabilized cream: Bloom gelatin in cold water for 5 minutes, then fully melt. Whip cold cream with sifted confectioners’ sugar to soft peaks, then quickly combine a portion with gelatin before folding into remaining cream. Whip to soft peaks, avoiding overmixing. For regular cream: Whip cream with confectioners' sugar to firm peaks.
11 -
Trim the browned top from the cooled cake and halve horizontally to form two even layers. Brush syrup evenly over each cut side.
12 -
Place bottom layer cut side up on a cake stand. Spread a thin even layer of whipped cream, top with sliced macerated strawberries, then spread another thin layer of cream. Place second cake layer cut side down and align.
13 -
Spread a thin layer of cream around sides, then add a thicker layer on top. Smooth evenly. Optionally, pipe extra cream for decorative borders and top with remaining whole or sliced strawberries.
14 -
If using stabilized cream, chill uncovered for at least 30 minutes for best structure. If using regular cream, serve immediately or refrigerate up to a few hours for optimal texture.
15 -
To portion, slice with a serrated knife. For stabilized cream, allow cake to reach room temperature for 1 hour before serving.
# Notes:
01 -
Cold eggs are easier to separate, but room-temperature egg whites whip with more stability.
02 -
If no cake stand is available, use an inverted bowl or pan with a flat plate on top for easier decorating.