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Japanese Strawberry Sponge Cake

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Origin and Region: Japanese Strawberry Sponge Cake, also known as “Japanese Strawberry Shortcake” or “Ichigo Shortcake,” is a beloved dessert in Japan. It is widely popular across the country and is often enjoyed during special occasions, celebrations, and as a dessert treat.

Introduction: Japanese Strawberry Sponge Cake is a light and airy sponge cake layered with fresh strawberries and whipped cream. It is known for its delicate texture, moist crumb, and vibrant appearance. This classic Japanese dessert is loved for its simplicity, elegance, and delicious taste.

Ingredients:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter, melted
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, sliced
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Optional Toppings and Tips:

  • Additional fresh strawberries for garnish
  • Dusting of powdered sugar on top for decoration
  • Use a serrated knife to slice the cake layers evenly
  • Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results
  • Ensure the cake is completely cooled before assembling to prevent the whipped cream from melting

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until pale and fluffy, about 5 minutes.
  3. In a separate bowl, sift together the cake flour and baking powder. Gradually add the flour mixture to the egg mixture, folding gently until just combined.
  4. Add the melted butter to the batter and fold until incorporated.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. To assemble the cake, place one layer of the sponge cake on a serving plate. Spread a layer of whipped cream over the cake, then arrange sliced strawberries on top.
  10. Place the second layer of sponge cake on top and cover the top and sides with the remaining whipped cream.
  11. Decorate the top of the cake with additional sliced strawberries as desired.
  12. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
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Description: Japanese Strawberry Sponge Cake is a delightful dessert that combines airy sponge cake layers with fresh strawberries and whipped cream. The light and fluffy texture of the cake pairs perfectly with the sweetness of the strawberries and the creamy richness of the whipped cream. This cake is a beautiful and delicious treat that is sure to impress any dessert lover.

Nutritional Information: (Per serving, approximately 1 slice)

  • Calories: 280 kcal
  • Protein: 4g
  • Fat: 17g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Sugar: 18g
  • Sodium: 80mg

Conclusion and Recommendation: Japanese Strawberry Sponge Cake is a delightful dessert that captures the essence of spring and summer with its fresh strawberries and light sponge cake layers. Whether enjoyed as a sweet treat after a meal or served at special occasions, this cake is sure to be a hit with family and friends. With its simple yet elegant presentation and irresistible flavor, Japanese Strawberry Sponge Cake is a must-try for any dessert enthusiast.

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