JAPANESE STRAWBERRY SPONGE CAKE (STRAWBERRY SHORTCAKE)
Japanese sponge cakes in general have a lighter and softer texture than those I find in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. (Watch the Video)
Provided by Yumiko
Categories Dessert
Time 2h5m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180°C/356°F.
- Coat the inside of an 18cm/7" cake tin (note 6) with butter, dust with flour, then shake off the excess flour.
- Put the egg yolks in a bowl, add ⅔ of the sugar and beat the egg yolks until they become whitish and thick. Draw a ribbon with the whisk and if the ribbon disappears slowly (see the Video), it is ready.
- In a separate bowl, beat the egg whites. When the small bubbles form and the volume of the egg white doubles, add the remaining sugar in 2-3 batches and beat further to make meringue.
- When the meringue becomes firm and it can form a peak when you lift the whisk (see the step-by-step photo and video in the post), it is ready.
- Put the flour through the sifter and add to the beaten egg yolk. Fold the batter with a spatula.
- Transfer ⅓ of the meringue to the batter and mix with a whisk until the batter becomes smooth.
- Add the remaining meringue to the batter in 2-3 batches and fold.
- Pour the melted butter into the batter and fold several times. It's OK even if the butter is not completely mixed.
- Pour the batter into the cake tin. Drop the tin onto the work bench to settle the batter in the tin.
- Cook in the oven at 180°C/356°F for 25 minutes. Insert a thin bamboo skewer in the centre of the cake to see if the skewer comes out dry. If the skewer is a bit wet, cook further 5 minutes.
- Take the tin out of the oven and drop the tin onto the workbench a couple of times to detach the cake from the tin. Remove the cake from the tin and place it on a rack, upside down (bottom side up). Let it cool completely.
- If making syrup, put the Syrup ingredients in a small saucepan and bring it to a boil. When the sugar is dissolved, turn the heat off. Let it cool.
- Whip the cream until soft peaks form. Wipe the strawberries with a wet kitchen paper, remove the stems and halve 10 strawberries.
- Leave the sponge cake upside down as is and slice it horizontally in half (note 7), remove the top half and place it next to the bottom half of the cake, cut side up.
- Using a brush, coat the cut surface of the two sponge cakes with the syrup gently.
- Drop about 3 heaped tablespoons of the whipped cream on the bottom half of the sliced cake and spread it to cover the entire surface. Fill the surface with the halved strawberries, without a gap as much as possible.
- Drop about 4 heaped tablespoons of the whipped cream on and spread it to cover the strawberries and the round edge.
- Place the top half of the cake on it, syrup side down. Gently press down, making sure the top and bottom cakes are aligned. Fill the gap around the strawberry filling on the side with whipped cream.
- (Optional) thinly coat the top and the side of the cake with whipped cream. It is OK not to completely cover the sponge. Leave the cake in the fridge for 10 minutes (note 8).
- Using a cake spatula or a long flat spatula, fully cover the top and the side of the cake with the remaining whipped cream, leaving some (about minimum of 4-5 tablespoons) for piping.
- Put the remaining cream in a piping bag with a round nozzle. Squeeze out the cream to make a mound of cream in 8 positions around the edge of the surface. Place a strawberry on each mound.
JAPANESE SPONGE CAKE
From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.
Provided by Halcyon Eve
Categories Dessert
Time 1h5m
Yield 1 7-inch cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
- Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
- When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
- Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
- Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
- Remove cake from pan and cool on wire rack.
- When cake is cool, slice in half horizontally to make 2 layers.
- In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
- To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
JAPANESE SPONGE CAKE
Japanese sponge cake is bouncy like a piece of sponge, with the soft and delicate texture resemble cotton when you tear it open.
Provided by KP Kwan
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Measure the plain flour and sieve a least once.
- Add the flour to the melted butter after the butter is cooled. Mixed well.
- Add the milk. Mix well.
- Lightly beat the egg yolks and add to the flour-butter-milk mixture. Mix it thoroughly.
- Beat the egg whites with a hand-held mixer at low speed.
- Add the sugar into the egg white after about fifteen seconds of beating.
- Continue beating the egg whites until it can form a stiff peak.
- Add a quarter of the meringue to the batter to dilute the batter so that it is easier to mix, then add the diluted batter back to the bulk of the meringue. Fold the meringue into the batter slowly until it is almost homogenous.
- Line the cake pan with a large piece of baking paper. Brush the paper with some melted butter.
- Pour the cake mix into the pan.
- Gently tap the cake pan a few times to break the large bubbles.
- Place the cake on the lowest rack, with the hot water bath. Bake at 160 °C/320°F for sixty minutes.
Nutrition Facts : Calories 187 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cake cut to 9 portions, Sodium 105 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
JAPANESE SPONGE CAKE (KASUTERA)
Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com.
Provided by sizzlera
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
- Sift baking powder and flour together; sift into bowl.
- Gently fold in dry ingredients until just combined.
- Carefully pour into greased cake tin.
- Bake for 30 minutes.
- You can also steam this cake for a traditional cake that is springy and light.
More about "japanese sponge cake recipe 445 food"
KASUTERA (CASTELLA) JAPANESE SPONGE CAKE RECIPE; PLUS
From justhungry.com
JAPANESE STRAWBERRY SHORTCAKE 苺のショートケーキ • JUST …
From justonecookbook.com
HOMEMADE JAPANESE CASTELLA CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
COTTON CHEESECAKE / JAPANESE CHEESECAKE - NO-FAIL …
From runawayrice.com
JAPANESE STRAWBERRY SHORTCAKE - DRIVE ME HUNGRY
From drivemehungry.com
SPONGE CAKE RECIPE - JAPANESE COOKING 101 - YOUTUBE
From youtube.com
SPONGE CAKE RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
5/5 (4)Category Dessert
HOW TO MAKE SUPER SOFT IRRESISTIBLE JAPANESE SPONGE …
From youtube.com
Author Baking With MiViews 567.2K
CASTELLA CAKE RECIPE カステラ • JUST ONE COOKBOOK
From justonecookbook.com
Ratings 240Calories 1116 per servingCategory Dessert
10 BEST JAPANESE CAKE RECIPES TO MAKE AT HOME
From insanelygoodrecipes.com
JAPANESE CHRISTMAS CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
JAPANESE STRAWBERRY SHORTCAKE - CATHERINE ZHANG
From zhangcatherine.com
JAPANESE COTTON SPONGE CAKE 日式棉花蛋糕 - YOUTUBE
From youtube.com
BEST CASTELLA CAKE - HOW TO MAKE CASTELLA CAKE - DELISH
From delish.com
SUPER SOFT IRRESISTIBLE JAPANESE SPONGE CAKE - KITCHEN COOKBOOK
From kitchencookbook.net
EASY SPONGE CAKE - DRIVE ME HUNGRY
From drivemehungry.com
THE BEST SOFT AND FLUFFY JAPANESE COTTON SPONGE CAKE
From mrs5cookbookrecipes.com
HONEY-DO LIST - BITTERSWEET
From bittersweetblog.com
SHE MOTHERED! TREATS, FOOD GIFTS TO SPOIL MOM WITH ON MOTHER
From rappler.com
JAPANESE SPONGE CAKE RECIPE (CASTELLA CAKE) RECIPE - A SPICY …
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love