Description
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.
Ingredients
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes