Japanese Christmas Cake
A festive Japanese confection, this light and airy sponge cake is assembled with whipped cream and fresh strawberries, perfect as a Christmas centerpiece.
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Instructions
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Preheat the oven to 325 F.
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Prepare a 9 1/2-inch round cake tin by greasing and lining with parchment, ensuring the paper extends 2 to 3 inches above the rim.
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Whisk oil, egg yolks, and milk. In a separate bowl, combine flour, 3/4 cup sugar, and baking powder, then whisk into the egg mixture until incorporated.
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Beat egg whites until opaque, then add cream of tartar and continue beating. Gradually add the remaining sugar and vanilla, beating until glossy and thick.
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Gently fold the meringue mixture into the cake batter in three additions.
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Pour the batter into the prepared tin, level the top, and drop the pan slightly to release air.
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Bake for 55 minutes, adjusting heat if browning too quickly, until a skewer inserted into the center comes out clean.
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Cool the cake in the tin for 15 minutes, then invert onto a rack to cool completely before removing the parchment.
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Slice the cooled cake horizontally into three layers.
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Whip 2 cups of heavy cream to medium-firm peaks. Fold halved strawberries into the whipped cream.
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Assemble the cake by spreading half of the strawberry-cream mixture on the bottom layer, topping with the middle layer, repeating, and then adding the top layer. Chill briefly.
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Whip the remaining cream to firm peaks and use it to cover the top and sides of the cake. Garnish with strawberries.