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Lyna Recipes

Japanese Strawberry Shortcake (Light Sponge Cake)

A soft and airy Japanese sponge cake layered with lightly sweetened whipped cream and fresh strawberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the sponge cake:
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g sugar divided
  • 75 g cake flour
  • 50 g unsalted butter melted
  • 80 g whole milk
For the filling and frosting:
  • 280 g heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 12 oz strawberries sliced
For stabilization (optional):
  • 3/4 teaspoon gelatin
  • 2 tablespoons water
  • 3 tablespoons hot water

Method
 

  1. Preheat oven to 340°F (170°C) and line a cake pan.
  2. Whisk egg yolks with half the sugar until pale, then add melted butter and milk.
  3. Sift in cake flour and mix gently.
  4. Beat egg whites until foamy, add remaining sugar gradually, and whip to soft peaks.
  5. Fold egg whites into batter gently in batches.
  6. Pour into pan and bake for 20–25 minutes until set. Cool completely.
  7. Dissolve gelatin in water, then warm slightly until melted and cool.
  8. Whip cream with powdered sugar to soft peaks, then mix in gelatin.
  9. Slice cake into layers, spread cream and strawberries between layers.
  10. Cover cake with whipped cream and decorate with strawberries. Chill before serving.

Notes

Do not overwhip egg whites or cream. Chill before slicing for clean layers. Store in fridge up to 2 days.