Japanese Christmas Cake
Delightful Japanese Cake Recipe Idea - Strawberry Short Cake
Growing up in Japan, Christmas meant indulging in a classic Japanese Christmas cake - typically layers of sponge cake, whipped cream, and strawberries.
I vividly remember being that kid, eagerly eyeing the whole cake my parents would bring home every Christmas Eve. And, of course, I was the sneaky one, securing the biggest slice in the family.
Mastering the art of the fluffy sponge cake took some practice for me, but now I'm delighted to share the Japanese Christmas Cake recipe here. So, you can create your own and enjoy as large a slice as you desire at home.
RECIPE
Servings: 6 inch cake
Time: 60 min
Ingredients:
For the Cake:
3 eggs
1/2 cup sugar
1/2 cup all-purpose flour
2 tbsp butter
1 tbsp milk
For the Whipped Cream:
1/2 cup heavy cream
2 tbsp sugar
1 tsp vanilla extract
Decoration:
10-12 fresh strawberries
Instructions:
Prepare the Sponge Cake:
Generously grease a 6-inch cake pan with butter to ensure the cake releases easily.
Carefully separate the egg yolks and whites into two bowls.
Set your oven to 350°F (180°C).
In a bowl, whisk the egg yolks with half of the sugar until the mixture is pale and creamy.
In another bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture in three additions to maintain the batter’s airiness.
Gradually fold in the sifted flour, mixing lightly until just combined.
Stir in the melted butter and milk until the batter is smooth and evenly mixed.
Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Cream and Strawberries:
In a chilled bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.
Clean the strawberries, and wipe off the excess water with paper towel.
Slice 3-4 pcs of strawberries for the filling, reserve the whole strawberries for the topping.
Assemble the Cake:
Slice the cooled cake horizontally into two layers.
Spread a generous layer of whipped cream on the bottom layer, then arrange the sliced strawberries on top.
Cover with another thin layer of whipped cream.
Place the second cake layer on top. Spread whipped cream over the entire cake, smoothing it evenly.
Decorate the top with the reserved whole strawberries.
History of Christmas Cake in Japan:
The Japanese Christmas Cake tradition seems to be traced back to 1922. Rinzo Fujii, founder of the renowned confectionery brand Fujiya, discovered the delightful "Strawberry Shortcake" during his travels in the United States. Inspired by the layers of fresh cream and strawberries sandwiched between cakes, he transformed it into a light and fluffy sponge cake, marking the inception of this delicious trend.
As Fujiya's footprint expanded across the nation, so did the popularity of the Christmas cake, firmly embedding itself in Japanese culture. Unraveling the mystery of whether it's a strawberry shortcake with whipped cream or not, the unique Christmas cake found its place in the hearts of the Japanese people, thanks to its association with festive symbols like snow, Santa Claus, and the traditional red-and-white hues.
Some Tips to Make the Fluffy Sponge Cake Smoothly:
Efficiency in Preparation:
Before diving into the cooking process, set the stage for success by organizing your ingredients and tools on the counter. Having everything ready ensures a seamless flow during the crucial steps of cake making.
Mastering the Timing:
Precision in timing is paramount when crafting cakes. From adding flour to the egg mixture at the right peak of egg whites to incorporating butter at the optimal temperature, each step demands careful attention.
To streamline the process, I prefer using two separate bowls for the cake mixture, employing two whisks and a spatula - all neatly arranged on the counter before starting.
Oven Preheating Wisdom:
To guarantee a properly risen cake, preheat your oven to the specified temperature before baking. Once the batter graces the pan, exercise patience and refrain from frequent oven door openings. Sudden temperature shifts can disrupt the cake's rise. Exercise patience, reserving checks for doneness toward the end of the recommended baking time.
Mastering the Gentle Folding Technique:
Preserving the airy texture of your sponge cake involves mastering the gentle folding technique. As you combine the egg yolk mixture with the whipped egg whites and flour, resist the urge to stir aggressively. Aggressive stirring can deflate the precious air incorporated during the whipping process. Opt for a light, careful fold to maintain the batter's desired fluffiness.
Reviving Dry Sponge Cake:
In the unfortunate event of a dry sponge cake, don't despair. Revitalize it by gently spreading a syrup mixture (heat water and sugar) or a layer of jam onto the cake. This simple step not only adds moisture but also introduces delightful flavors, rescuing your cake from dryness.
