Introduction
Unwrap joy this holiday season with a delightful Japanese Christmas Cake that is as fun to make as it is to eat! This light, fluffy, and festively delicious treat captures the essence of the holidays and makes for a perfect centerpiece for your festive celebrations. Decorated with fresh strawberries and creamy whipped topping, this cake is sure to bring smiles to everyone at the table.
Detailed Ingredients with Measures
- For the Sponge:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup cake flour
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- For the Filling & Topping:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1-2 cups fresh strawberries, halved
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-60 minutes
- Yield: 8 slices
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk eggs and sugar until thick and pale. Gently fold in sifted cake flour, then mix in the melted butter and milk until smooth.
3. Pour the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool on a wire rack.
4. For the whipped cream, beat heavy cream, sugar, and vanilla until soft peaks form.
5. Slice the cooled cake into two layers. Dollop the whipped cream on the bottom layer, sprinkle with strawberries, then top with the second cake layer.
6. Spread more whipped cream on top and sides of the cake. Garnish with a few more strawberries for that festive flair!
Enjoy this delectable Japanese Christmas Cake with your loved ones this holiday season, and create sweet memories that will last a lifetime!
Detailed Directions and Instructions
Step 1: Prepare the Oven and Cake Pan
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper to prevent sticking.
Step 2: Make the Cake Batter
In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes thick and pale. Gently fold in the sifted cake flour, followed by mixing in the melted butter and milk until the batter is smooth.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool on a wire rack.
Step 4: Prepare the Whipped Cream
In a mixing bowl, beat together the heavy cream, sugar, and vanilla extract until soft peaks form.
Step 5: Assemble the Cake
Once the cake has cooled, carefully slice it into two layers. On the bottom layer, dollop a generous amount of whipped cream and sprinkle fresh strawberry halves on top. Place the second layer of cake on top.
Step 6: Finish with Whipped Cream and Garnish
Spread a layer of whipped cream over the top and sides of the cake. Garnish with a few additional strawberries for a festive touch!
Notes
Tip for Success
Ensure the eggs are at room temperature before whisking them, as this helps the batter achieve the desired fluffiness.
Storage Suggestion
This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Cover it loosely with plastic wrap to keep the whipped cream from losing its texture.
Variation Ideas
Feel free to experiment with different fruits, such as blueberries or raspberries, for variety, or add some grated lemon zest to the whipped cream for a citrusy twist.
Cook Techniques
Whisking Eggs and Sugar
To achieve a thick and pale mixture, whisk the eggs and sugar vigorously until they double in volume. This incorporates air and helps create a light sponge.
Sifting Cake Flour
Sift the cake flour before folding it into the egg mixture. This aerates the flour, preventing clumps and ensuring a lighter texture in the sponge.
Folding Techniques
When combining the dry ingredients with the wet ones, use a gentle folding technique. This preserves the airiness of the batter, which is crucial for a fluffy cake.
Baking the Cake
Pour the batter into the lined cake pan and spread evenly. Bake in a preheated oven to ensure consistent temperature, which is vital for the cake to rise properly.
Whipping Cream
To achieve soft peaks, beat the heavy cream, sugar, and vanilla extract together until peaks begin to form but do not overbeat, or it will turn into butter.
Layering the Cake
Once the sponge is cool, slice it carefully into layers. Dollop and spread the whipped cream evenly between layers and on top, ensuring a beautiful and festive finish.
FAQ
Can I use other fruits instead of strawberries?
Yes, you can substitute strawberries with other fruits like blueberries, raspberries, or kiwis depending on your preference and seasonal availability.
What can I do if my cake is too dry?
To prevent a dry cake, be careful not to overbake it. If it does turn out dry, you can brush the layers with a simple syrup before adding the whipped cream.
How long will the cake last?
The Japanese Christmas Cake can be stored in the refrigerator for up to 2-3 days. However, it’s best enjoyed fresh.
Can I make the sponge ahead of time?
Yes, you can bake the sponge a day in advance. Just wrap it well in plastic wrap and store it at room temperature until you’re ready to assemble the cake.
Is there a dairy-free option for this recipe?
You can use a non-dairy cream substitute for the whipped topping, and swap milk and butter for their plant-based alternatives to make it dairy-free.
Conclusion
