Description
A light and fluffy dessert featuring layers of sponge cake, whipped cream, and fresh strawberries, perfect for celebrations or a sweet indulgence.
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 prepare your cake pans by lining them with parchment paper.
- Sift together the cake flour, baking powder, and salt in a bowl.
- Beat the egg yolks with half of the sugar until thick and pale, then add in the milk, oil, and vanilla extract.
- Whip the egg whites in a separate bowl until foamy, gradually adding the remaining sugar until firm peaks form.
- Fold a third of the egg whites into the yolk mixture, then gently add the remaining whites without deflating them.
- Sift the dry ingredients over the batter and carefully fold until just mixed.
- Divide the batter evenly into the prepared pans and tap them lightly to release large air bubbles.
- Bake for 15-18 minutes for two 6-inch pans or 23-25 minutes for one 8-inch pan.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack.
- Whip the cold heavy cream on medium speed, adding powdered sugar and vanilla extract once thickened.
- Slice the cooled cake layers, brushing them with syrup if desired.
- Layer with whipped cream and sliced strawberries, frosting the top and sides.
- Chill for 30 minutes before slicing to set.
Notes
Serve on a cake stand alongside green tea or coffee. Garnish with extra strawberries or powdered sugar for elegance.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese