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- AimeeMajor.com | Japanese Christmas Strawberry Cake Recipe
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Japanese Christmas Strawberry Cake Recipe

Then last couple years I’ve been making this delicious Japanese style Christmas cake! It’s basically a spongecake with not-too-sweet icing and strawberries! I originally found this recipe online but now I can’t find it online anymore, so here you go!

INGREDIENTS

· 2 eggs
· 1 Cup Flour (all-purpose)
· 1 tsp. Baking Powder (not Baking Soda)
· 1 Cup Sugar
· ½ Cup Milk
· 2 TBSP Butter
2-3 packets of Dr. Oetker Whip It (you can buy this online or at a cake bakery sometimes)
2-3 cups heavy whipping cream
3 or 4 tablespoons powdered sugar
1 /2 tsp vanilla extract
1 package of fresh strawberries

DIRECTIONS

Sponge Cake

If you want a smaller cake, follow the recipe as is, if you want a taller cake, double it and just put more batter in each pan.

1. Take the two eggs out of the refrigerator and leave them on the counter for about thirty minutes. Spray two 9” cake pan (round) with non-stick spray or grease with vegetable shortening.

2. In a bowl, combine the flour and baking powder then set aside.

3. Preheat the oven to 350-degrees.

4. Using an electric mixer beat the eggs on high speed for 4 minutes. This is important to get the right texture in the finished cake, so use a timer. The eggs will be thick and light in color at the end of 4 minutes when beaten on high speed.

5. Next, add the sugar gradually, while beating the eggs. Have the mixer running on medium speed, beating the eggs (after the initial 4 minutes) and slowly add sugar a little at a time. Continue beating the eggs and sugar for a total of an additional 5 minutes (use a timer). The sugar-egg mixture will be light and fluffy at the end of that time.

6. Put the milk and butter in the microwave or on the stove until the butter melts. Add the milk-butter mixture to the eggs.
Add flour mixture to the egg mixture.
Run the mixer on medium to combine everything well. Pour into the prepared pans, using a spatula to scrape out the bowl.

7. Bake in the middle of the oven for 20 to 25 minutes. The top should be golden in color and the cake should feel dense when lightly pushed on with a finger – be careful, it’s hot. You can test it with a toothpick as well, stuck in the center. The toothpick should come out clean (not sticky). Be careful not to overcook it or it will be come too dry.

8. Cool the cake completely.

Whipped Cream for Cake

The whipped cream used to ice cakes in bakeries is made with a whipped cream stabilizer. This produces a firmer whipped cream that holds its shape longer than plain whipped cream and sugar. It’s sold in the international aisle or baking aisle. If you can’t find it, they can be purchased online (like on amazon) or you can walk into a local bakery and ask to purchase whipped cream stabilizer.

Put the mixing bowl and beaters in the refrigerator or freezer briefly so they are extra cold. Any heat will interfere with the whipped cream process. This is also true of the cake. If the cake has not cooled completely, the whipped cream will melt right off and make a mess. It might help to store the cake in the refrigerator after it has cooled to room temperature.

To make the whipped cream, combine at least 2 cups of heavy whipping cream with the required amount of stabilizer (according the package instructions, usually one packet per cup of cream). Add 3 or 4 tablespoons of powdered sugar and a ½ teaspoon of vanilla extract. Beat on high speed until stiff. This usually takes several minutes, but is quite fast with a high-power mixer.

As soon as the whipped cream is done, cover the bowl loosely with plastic and put it in the refrigerator until ready to use. For best results, whip the cream when you are ready to use it, not before. Stabilized whipped cream will usually start to fall apart in two or three days.

Assemble Your Japanese Christmas Cake

Place the bottom layer on a cake plate. Spread some whipped cream on top and smooth it out. Cut strawberries into slices and lay them on the bottom layer between two thin layers of whipped cream.

Place the top layer on the whipped cream filling, taking care to line the top layer up with the bottom so the cake is even and balanced. Carefully spread whipped cream along the top and sides.

Decorate the Japanese Christmas Cake with Fresh Strawberries, chocolate decorations, or take marzipan and food coloring and create little Santa, snowmen or other holiday decorations for the top. My favorite is to do a row of strawberries around the outside of the cake and then add cheap vintage-style plastic christmas trees and santa. You can get these online or at your local bakery. Store the cake in the refrigerator and eat within two days for best flavor and appearance.

1 Comment

  • Mi

    12.12.2016 at 13:28 Reply

    Omg I need to make this

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