Japanese Christmas Cake Recipe
A light and airy Japanese Christmas Cake Recipe featuring soft sponge layers, sweet whipped cream, and fresh strawberries—an elegant, show-stopping dessert ideal for holiday celebrations.
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- 120 g granulated sugar
- 100 g cake flour sifted
- 20 g cornstarch sifted
- Pinch of salt
- 30 g unsalted butter melted and slightly cooled
- 30 ml whole milk warmed
- 1 tsp vanilla extract
For the Whipped Cream Frosting:
- 500 ml heavy cream 35%+ fat, cold
- 50 g powdered sugar sifted
- 1 tsp vanilla extract
For the Filling & Decoration:
- 400 –500 g fresh strawberries hulled and halved
- Optional Simple syrup: 50 ml water + 50 g sugar
Instructions
- Preheat & Prep Pans: Preheat oven to 170 °C (338 °F). Line two 6‑inch round cake pans with parchment, butter sides, and dust with flour.
- Whip Eggs & Sugar: In a grease‑free bowl, beat eggs and granulated sugar on medium‑high until pale and ribbon‑stage (6–8 min).
- Fold in Dry Ingredients: Gently fold sifted cake flour, cornstarch, and salt into the egg mixture in three additions, using a rubber spatula to preserve air.
- Add Butter & Milk: Temper melted butter, warm milk, and vanilla by whisking in a few spoonfuls of batter, then fold back into the main batter until combined.
- Bake the Sponge: Divide batter between pans, tap out bubbles, and bake 18–22 min until a skewer comes out clean. Cool inverted on racks.
- Prepare Strawberries: Wash, hull, and pat strawberries dry. Slice most for filling; reserve whole berries for decoration.
- Make Whipped Cream: Chill bowl and beaters. Whip cold cream, powdered sugar, and vanilla on medium to firm peaks—avoid overbeating.
- Assemble Layers: Place one sponge on a cake board. Brush with simple syrup if using. Spread a thin layer of cream, arrange strawberry slices, then seal with another thin cream layer. Top with second sponge.
- Crumb Coat & Chill: Apply a thin “crumb coat” of cream; chill 15 min.
- Final Frosting & Decorate: Frost cake smoothly with remaining cream using an offset spatula. Arrange whole strawberries around the top edge, pipe cream rosettes between, and dust with powdered sugar.
Notes
- Ingredient Temperatures: Ensure eggs are room temperature and cream is cold for optimal whipping.
- Storage: Store the assembled cake in an airtight container in the refrigerator for up to 24 hours; enjoy fresh for best texture.
- Variations: Try folding 10 g matcha into the flour for a green‑tea twist, or swap strawberries for mixed berries.
- Make‑Ahead: Bake sponges up to 1 week ahead; wrap tightly and freeze. Thaw in fridge overnight before decorating.