Cooking · Culture · Uncategorized

Making a Japanese strawberry cake

Happy Birthday to me!!
This year I decided to make a cake for my birthday. I love making cakes but I don’t make it often. My mother-in-law gave me a handmixer as a birthday present previously so it’s about time I put it to good use.

In Japan the most common cake you see is called a “strawberry short cake” but different to a western short cake. The Japanese cake is a sponge cake with whipped cream topped up with strawberries.

Making a perfect sponge cake
This is the recipe I used for the sponge cake base. A lot of people say making a sponge cake is difficult but as long as you keep in mind these key factors it should be easy.

– use room temperature eggs
– make sure the bowls are clean and dry
– beat eggs until the make silky stiff peaks

Sponge Recipe – 18cm round cake tin
I use a three egg sponge cake recipe for my cake. These are the ingredients for the cake. 

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Instructions
(1) Prehead oven to 170degrees. Separate the egg yolk and egg whites and place in separate bowls. Sift flour twice and put aside. Prepare pan by placing cooking paper.

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(2) Beat egg whites with a handmixer on high speed and add sugar in three lots. Beat eggs until stiff and forms high peaks.

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(3) Add egg yolks to the mixture one by one and beat together until mixed well. Then add the oil slowly and beat.

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(4) Sift flour into the mixture and mix using a spatula. Mix quickly by folding the flour.

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(5) Pour mixture into the tin and tap the tin 4 times to pop the air bubbles. Finally flick some water on the top to avoid the top getting burnt.

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(6) Place in the oven and bake for 20-25 minutes. To check if it is done use a toothpick and poke the middle of the cake and see if it comes out clean. Try 2 more spots.

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(7) Once done take the cake out of the tin and place of rack to cool.

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And we are done!!

Decoration
I sliced the sponge cake in half and brushed some maple syrup on both sides. Also I place up some chopped up strawberries and kiwifruit  with some whipped cream and put the top back on.

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Then I covered the cake with whipped cream and topped it up with some strawberries. I slightly over-whipped the cream but other then that I am very happy with how it turned out. We had cake for dinner and cake for breakfast. Will be making more cake! Yum!

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