Japanese Strawberry Shortcake Recipes
JAPANESE STRAWBERRY SPONGE CAKE (STRAWBERRY SHORTCAKE)
Japanese sponge cakes in general have a lighter and softer texture than those I find in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. (Watch the Video)
Provided by Yumiko
Categories Dessert
Time 2h5m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180°C/356°F.
- Coat the inside of an 18cm/7" cake tin (note 6) with butter, dust with flour, then shake off the excess flour.
- Put the egg yolks in a bowl, add ⅔ of the sugar and beat the egg yolks until they become whitish and thick. Draw a ribbon with the whisk and if the ribbon disappears slowly (see the Video), it is ready.
- In a separate bowl, beat the egg whites. When the small bubbles form and the volume of the egg white doubles, add the remaining sugar in 2-3 batches and beat further to make meringue.
- When the meringue becomes firm and it can form a peak when you lift the whisk (see the step-by-step photo and video in the post), it is ready.
- Put the flour through the sifter and add to the beaten egg yolk. Fold the batter with a spatula.
- Transfer ⅓ of the meringue to the batter and mix with a whisk until the batter becomes smooth.
- Add the remaining meringue to the batter in 2-3 batches and fold.
- Pour the melted butter into the batter and fold several times. It's OK even if the butter is not completely mixed.
- Pour the batter into the cake tin. Drop the tin onto the work bench to settle the batter in the tin.
- Cook in the oven at 180°C/356°F for 25 minutes. Insert a thin bamboo skewer in the centre of the cake to see if the skewer comes out dry. If the skewer is a bit wet, cook further 5 minutes.
- Take the tin out of the oven and drop the tin onto the workbench a couple of times to detach the cake from the tin. Remove the cake from the tin and place it on a rack, upside down (bottom side up). Let it cool completely.
- If making syrup, put the Syrup ingredients in a small saucepan and bring it to a boil. When the sugar is dissolved, turn the heat off. Let it cool.
- Whip the cream until soft peaks form. Wipe the strawberries with a wet kitchen paper, remove the stems and halve 10 strawberries.
- Leave the sponge cake upside down as is and slice it horizontally in half (note 7), remove the top half and place it next to the bottom half of the cake, cut side up.
- Using a brush, coat the cut surface of the two sponge cakes with the syrup gently.
- Drop about 3 heaped tablespoons of the whipped cream on the bottom half of the sliced cake and spread it to cover the entire surface. Fill the surface with the halved strawberries, without a gap as much as possible.
- Drop about 4 heaped tablespoons of the whipped cream on and spread it to cover the strawberries and the round edge.
- Place the top half of the cake on it, syrup side down. Gently press down, making sure the top and bottom cakes are aligned. Fill the gap around the strawberry filling on the side with whipped cream.
- (Optional) thinly coat the top and the side of the cake with whipped cream. It is OK not to completely cover the sponge. Leave the cake in the fridge for 10 minutes (note 8).
- Using a cake spatula or a long flat spatula, fully cover the top and the side of the cake with the remaining whipped cream, leaving some (about minimum of 4-5 tablespoons) for piping.
- Put the remaining cream in a piping bag with a round nozzle. Squeeze out the cream to make a mound of cream in 8 positions around the edge of the surface. Place a strawberry on each mound.
JAPANESE STRAWBERRY SHORTCAKE
Here's my moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream. This simple and elegant cake is perfect for celebrating all occasions. Detailed step-by-step picture instructions are included.
Provided by Namiko Chen
Categories Dessert
Time 2h25m
Number Of Ingredients 14
Steps:
- Gather all the ingredients.
Nutrition Facts : ServingSize 1 8 inch (20 cm) cake, Calories 3618 kcal, Carbohydrate 316 g, Protein 54 g, Fat 245 g, SaturatedFat 146 g, TransFat 2 g, Cholesterol 1519 mg, Sodium 493 mg, Fiber 13 g, Sugar 198 g, UnsaturatedFat 85 g
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- Preheat oven to 350 degrees F. In a medium bowl, add together egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water. Beat on high with a stand mixer or hand mixer until fluffy and pale yellow with ribbons form when lifting the whisk. Set aside.
- In a large bowl, add the egg whites and beat on high until it starts to get foamy. Start adding the 2½ tablespoons of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until firm peaks form. When lifting the whisk from the bowl, the meringue should hold its shape while the tip drops slightly.
- Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it's mostly mixed in. This should be light and airy. Next, sift the flour and baking powder into the yolk and meringue mixture in three equal parts, gently folding after each time.
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- To make Noriko’s Sponge Cake: Preheat the oven to 350 degrees Fahrenheit (170 to 180 degrees Celsius). Line a 7 (18cm) or 8-inch circular cake pan with parchment paper, or grease the cake pan with butter, then lightly coat the pan with flour. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. Fold in the melted butter until it is well combined. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice. Bake the cake for 25 to 30 minutes. The cake is done when it is golden brown and springs back when pressed lightly. Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.
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- To make the Simple Syrup: In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool.
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- Divide the egg yolks and egg whites. Place the whites in your extra clean medium/large bowl, and the yolks in a small/medium bowl. Add half of the 1/4 cup of sugar to the yolks and set aside. With a hand beater, start beating the egg whites. When egg whites are frothy, add about a third of the remaining sugar. Beat some more and then add another third, beat, and then the remaining sugar. Keep beating the egg whites until they form stiff peaks. This means that when you bring your whisks up, the tips of the egg whites do not fold over (see video above). Set aside.
- Beat the egg yolks and sugar until fluffy and a very pale yellow. This should take 3-5 minutes or so. Using a sifter, add the cake flour to the egg yolks. Use the hand mixer to mix until just combined. Add the melted butter and milk, and again, beat until just combined.
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