A light, airy sponge cake layered with luscious whipped cream and fresh strawberries, making an elegant, refreshing dessert. This Japanese version of shortcake emphasizes a tender texture and simple flavors.
Ingredients
- 1 tbsp unsalted butter (for the tin)
- 42 g unsalted butter (for the batter)
- 30 ml whole milk
- 4 pieces eggs (50 g each without shells)
- 130 g granulated sugar (for the sponge)
- 120 g cake flour
- 30 ml water (for the syrup)
- 45 g granulated sugar (for the syrup)
- 1 tbsp liqueur of your choice (optional, e.g. Grand Marnier or Cointreau)
- 480 ml heavy cream (30-36% fat)
- 45 g granulated sugar (for the cream)
- 454 g strawberries
- 10 pieces blueberries
- 2 sprigs mint leaves
Method
- Preheat the oven to 180 °C (350 °F). Butter a 20 cm cake tin and line the bottom with buttered parchment paper.
- Prepare a bain-marie: gently melt the butter for the batter in a small bowl set over a saucepan of barely simmering water. Add the milk and mix. Keep warm (about 40 °C).
- In a large bowl, whisk the whole eggs with the sugar. Set the bowl over a saucepan of water at 60 °C (bain-marie) and whisk constantly until the mixture reaches 40 °C. Remove from the heat.
- Beat the egg and sugar mixture with an electric mixer at high speed until it triples in volume and becomes pale and thick, forming a ribbon. Add the sifted flour in two additions, folding gently with a spatula.
- Take a ladleful of batter and mix it into the butter and milk mixture, then fold everything back into the batter. Pour into the tin and tap it to release air bubbles.
- Bake for 20 to 25 minutes. Check for doneness with a knife blade; it should come out clean. Turn the cake out onto a rack immediately, remove the paper, and cover with a damp kitchen towel until completely cool.
- Meanwhile, prepare the strawberries: wash and hull them. Cut the best ones in half lengthwise for decoration, and slice the others into 5 mm slices for the filling. Prepare the syrup and whipped cream according to the prepared component instructions.
- Cut the cooled sponge into two equal layers. Brush each layer with syrup. Spread a layer of cream over the first layer, arrange the strawberry slices, and cover with a second layer of cream. Place the second sponge layer on top.
- Cover the top and sides of the cake with the remaining cream. Decorate with the halved strawberries, blueberries, and mint leaves. Refrigerate for at least 30 minutes before serving.
Nutrition
Per serving
- Energy
- 453.5 kcal
- Protein
- 7.19 g
- Carbohydrate
- 43.26 g
- Fat
- 26.97 g
- Fibre
- 4.59 g
- Calcium
- 67.7 mg
- Iron
- 0.35 mg
- Magnesium
- 22.47 mg