Description: This Japanese Christmas Cake, also known as Strawberry Shortcake, is a delightful and light sponge cake layered with fresh whipped cream and juicy strawberries. It’s a festive and elegant dessert perfect for any celebration, especially Christmas. Unlike richer, heavier Christmas cakes, this cake is known for its simplicity, refreshing flavors, and delicate sponge texture. It’s the perfect balance of sweet, creamy, and fruity!
Why You Will Love This Recipe:
- Light and Fluffy: The sponge cake is incredibly light and airy, making it a joy to eat without feeling overly heavy.
- Fresh and Flavorful: The combination of fresh strawberries and creamy whipped cream creates a burst of flavors that is both refreshing and satisfying.
- Elegant and Festive: The presentation is stunning, with the vibrant red strawberries contrasting beautifully against the white whipped cream. It’s sure to impress your guests.
- Relatively Easy to Make: While it may look complex, the recipe is quite straightforward and doesn’t require any advanced baking skills.
- Adaptable: You can easily customize this cake with different fruits, fillings, or decorations to suit your preferences and the occasion.
Introduction
The Japanese Christmas Cake is more than just a dessert; it’s a cultural phenomenon in Japan. While the rest of the world associates Christmas with rich, dark fruitcakes, Japan celebrates with this elegant and light strawberry shortcake. Its origins can be traced back to the post-war era when Japan was rebuilding and Western influences were becoming more prevalent. The cake, with its red and white colors reminiscent of Santa Claus and snow, quickly became a symbol of Christmas celebrations.
This recipe is a classic rendition of this beloved cake, focusing on achieving a perfectly light and tender sponge cake and a smooth, stable whipped cream. The key to success lies in the technique, paying attention to details like properly whipping the eggs and sugar, gently folding in the flour, and using high-quality ingredients. Don’t be intimidated by the seemingly long list of steps; each one is designed to ensure a delicious and visually stunning result. Prepare to create a cake that will be the highlight of your holiday celebration!
Ingredients:
For the Cake:
- 4 large eggs: The foundation of the cake’s structure and lightness. Use fresh, room-temperature eggs for optimal volume.
- 120g (1/2 cup) granulated sugar: Sweetens the cake and helps to create a tender crumb. The sugar also aids in stabilizing the egg foam.
- 120g (1 cup) cake flour, sifted: Cake flour has a lower protein content than all-purpose flour, resulting in a softer and more delicate cake. Sifting the flour ensures even distribution and prevents lumps.
- 2 tablespoons unsalted butter, melted: Adds richness and moisture to the cake. Make sure the butter is melted but not hot, to avoid cooking the eggs.
- 2 tablespoons milk: Helps to moisten the batter and create a smooth consistency.
For the Whipped Cream:
- 200ml (3/4 cup) heavy cream: The base of the luscious whipped cream topping. Ensure the cream is very cold for optimal whipping volume and stability.
- 2 tablespoons powdered sugar: Sweetens the whipped cream and helps to stabilize it. The fine texture of powdered sugar blends seamlessly into the cream.
- 1 teaspoon vanilla extract: Adds a touch of aromatic flavor to complement the strawberries.
For the Garnish:
- 1 pint fresh strawberries, hulled and halved: The star of the show! Use ripe, sweet strawberries for the best flavor and visual appeal. Hulling and halving them makes them easy to arrange on the cake.
Preparation:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 170°C (340°F). This temperature is ideal for baking a delicate sponge cake without it browning too quickly. Grease an 18cm (7-inch) round cake pan with butter or cooking spray. Cut a circle of parchment paper to fit the bottom of the pan and line it. This ensures the cake releases easily and prevents sticking. Greasing the pan under the parchment is an extra precaution against sticking.
Step 2: Whip the Eggs and Sugar
In a large bowl (preferably a stand mixer bowl), combine the eggs and granulated sugar. Beat on medium-high speed for about 8 minutes, or until the mixture is pale, thick, and voluminous. The mixture should ribbon when the whisk is lifted. This process incorporates air into the eggs, which is crucial for the cake’s light and airy texture. The volume should nearly triple from the original volume of eggs and sugar.
Step 3: Gently Fold in the Flour
Gradually add the sifted cake flour to the egg mixture, one-third at a time. Use a rubber spatula to gently fold the flour into the batter, being careful not to overmix. Overmixing develops gluten, which can result in a tough cake. Fold until just combined, and there are no streaks of flour remaining.
Step 4: Incorporate the Melted Butter and Milk
In a small bowl, mix the melted butter and milk together. Gently drizzle this mixture over the batter and fold it in using the same gentle motion as before. Ensure the butter and milk are evenly distributed throughout the batter.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly touched.
Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake in the pan prevents it from collapsing and allows it to retain its moisture.
Step 7: Prepare the Whipped Cream
While the cake is cooling, prepare the whipped cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Be careful not to overwhip, as the cream can turn grainy.
Step 8: Assemble the Cake
Once the cake is completely cooled, use a serrated knife to slice it in half horizontally. Place the bottom layer on a serving plate. Spread a generous layer of whipped cream on the bottom half and arrange the strawberry halves on top, cut side down.
Step 9: Frost the Cake
Place the top layer of the cake over the strawberries. Cover the entire cake with the remaining whipped cream, creating a smooth and even surface. You can use a spatula or piping bag to create decorative swirls.
Step 10: Garnish and Chill
Garnish the cake with additional strawberries. Chill the cake for at least 1 hour before serving. This allows the flavors to meld together and the whipped cream to set.
COOKING Rating:
Easy to Medium. While precision and gentle handling are required, the recipe is quite forgiving.
Serving Suggestions:
- Serve chilled, sliced into wedges.
- Accompany with a cup of coffee or tea.
- Garnish with a dusting of powdered sugar or a sprig of mint.
- Serve as a centerpiece for a Christmas dessert buffet.
- Enjoy as a light and refreshing dessert after a heavy meal.
Tips:
- Use room-temperature eggs for better volume when whipping.
- Sift the cake flour to prevent lumps and ensure even distribution.
- Fold the flour and butter mixture gently to avoid overmixing.
- Chill the heavy cream and bowl before whipping for optimal results.
- Don’t overwhip the cream, or it will become grainy.
- If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
- For a more intense strawberry flavor, you can macerate the strawberries with a tablespoon of sugar for about 30 minutes before using them to assemble the cake.
Prep Time:
30 minutes
Cook Time:
25-30 minutes
Total Time:
1 hour (plus 1 hour chilling time)
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.)
Calories: Approximately 350 per serving Protein: Approximately 5g per serving Sodium: Approximately 50mg per serving
Conclusion
This Japanese Christmas Cake is a delightful alternative to traditional, heavier Christmas desserts. Its light and fluffy sponge cake, combined with fresh whipped cream and juicy strawberries, creates a refreshing and festive treat that is sure to impress. Whether you’re celebrating Christmas or simply looking for a delicious and elegant dessert, this cake is a perfect choice. Enjoy the process of creating this beautiful cake and savor every bite!
Questions and Answers:
Q1: Can I use a different type of fruit instead of strawberries?
A: Absolutely! While strawberries are the classic choice for Japanese Christmas Cake, you can definitely experiment with other fruits. Raspberries, blueberries, peaches, or even a combination of mixed berries would work beautifully. Just be sure to choose fruits that are ripe and flavorful, and adjust the quantity accordingly.
Q2: How can I make the whipped cream more stable so it doesn’t deflate?
A: There are a few tricks you can use to stabilize whipped cream. One option is to add a teaspoon of cornstarch to the heavy cream before whipping. Alternatively, you can add a tablespoon of mascarpone cheese to the whipped cream for extra richness and stability. Gelatin is another option but requires careful tempering and whisking. Always ensure your bowl and beaters are chilled before whipping to keep the cream cold.
Q3: What if I don’t have cake flour? Can I use all-purpose flour instead?
A: Yes, you can substitute cake flour with all-purpose flour, but you’ll need to make a slight adjustment to achieve a similar texture. For every cup of cake flour called for in the recipe, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch. This will help to lower the protein content of the flour and create a softer, more tender cake.
Q4: Can I make the cake ahead of time?
A: You can bake the sponge cake a day ahead of time and store it tightly wrapped at room temperature. However, it’s best to assemble the cake with the whipped cream and strawberries closer to the time you plan to serve it, as the whipped cream can soften over time. You can whip the cream in advance and keep it in the fridge, but it is best to assemble the cake within a few hours of serving.
Q5: Is there a way to make this recipe gluten-free?
A: Yes! You can easily adapt this recipe to be gluten-free by using a gluten-free cake flour blend. Ensure that the blend you choose is specifically designed for baking cakes and that it contains xanthan gum or another binding agent. Follow the recipe as written, using the gluten-free flour as a direct substitute for the regular cake flour. Keep an eye on the cake while it bakes, as gluten-free cakes can sometimes bake faster.
