Japanese Strawberry Shortcake | Japanese Christmas Cake

• portions: 6 servings
• temps actif: 35 minutes
• temps total: 55 minutes

Ingrédients

8 oz strawberries (washed and dried)

½ cup cake flour (65g sifted)

¼ cup white sugar (44g for egg yolks)

2 ½ Tablespoons white sugar (37g for egg whites)

¼ teaspoon baking powder

⅛ teaspoon salt (½ g)

3 large eggs (whites and yolks separated)

2 ½ Tablespoons avocado oil (31g substitute with neutral vegetable oil)

1 Tablespoon water (12g)

1 teaspoon corn syrup (6g substitute with honey)

¼ teaspoon vanilla bean paste or vanilla extract

2 cups heavy whipping cream (- should be cold)

6 to 8 Tablespoons powdered sugar (- add more or less depending on taste)

3 Tablespoons sugar

⅓ cup hot water

Instructions

Egg Yolk Mixture:

Whip the egg yolks

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.

Egg White Meringue:

Whip egg whites

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.

Batter:

Add flour

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.

Mix the batter

Take out 2 Tablespoons of the combined batter from the previous step and mix this with the oil until it's not longer separated. Gently fold the oil mixture into the batter. Next, add the remaining half of the egg white meringue by gently folding it in.

Bake:

Bake

Pour the batter into a round cake pan lined with parchment paper. You can use one 8 inch pan or two 6 inch pans. Bang the pan twice on a flat surface to remove large air bubbles. Bake at 350 degrees F until golden brown and a toothpick inserted in the center comes out clean. About 15 minutes for two 6 inch pans or 23 to 25 minutes for one 8 inch pan.

Cool

Remove the cake from the pan and remove the parchment paper. Let it cool on a cooling rack.

Slice and Decorate:

Make whipped cream

Add the cold heavy cream and powdered sugar into a large mixing bowl and beat it on medium speed until you get medium peaks. Watch it carefully and stop the mixer before it becomes grainy. See Note 2.

Slice layers

Slice the cake into even layers. See Note 3 for how to slice even layers. Make the sugar syrup by dissolving the sugar in the hot water. Then, brush on even amounts of the sugar syrup onto all the layers, including the top layer.Cut half of the strawberries into thick slices for the inner layer. Leave the other half whole to decorate the top of the cake.

Decorate

Apply a layer of cream to the cake sheet and then top it with sliced strawberries. Add another layer of cream on top of the strawberries and followed by another layer of cake. Repeat as necessary. Next, frost the top and sides of the cake with whipped cream and decorate as desired. Place whole strawberries on top of the cake, sprinkled with powdered sugar. Serve immediately.

Nutrition

• Calories: 498 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 20 g
• Cholestérol: 202 mg
• Sodium: 116 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 24 g
• Protéines: 6 g