Japanese Christmas Cake Recipe
This Japanese Christmas Cake recipe features a fluffy sponge cake layered with freshly whipped cream and juicy strawberries. A light, elegant dessert perfect for Christmas celebrations and sure to impress your guests.
Ingredients
Sponge Cake (6-inch round):
- 3 large eggs room temperature
- 90 g about 1/2 cup granulated sugar
- 90 g 3/4 cup cake flour, sifted
- 15 g 1 tbsp unsalted butter, melted and cooled
- 1 tbsp whole milk room temperature
- 1/2 tsp vanilla extract optional
Whipped Cream Filling & Frosting:
- 300 ml 1 1/4 cups heavy cream (36–40% fat), chilled
- 30 g 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
For Filling & Decoration:
- 12 –15 fresh strawberries washed and hulled
- Optional: powdered sugar mint leaves, edible gold leaf, holiday cake toppers
Instructions
Step 1: Bake the Sponge Cake
- Preheat oven to 170°C (340°F). Line the base of a 6-inch round cake pan with parchment paper (do not grease the sides).
- In a heatproof bowl, whisk eggs and sugar over a bain-marie until mixture reaches about 40°C (104°F).
- Remove from heat. Using a mixer, beat until thick ribbons form (about 7–10 minutes).
- Sift flour over the batter and gently fold to combine without deflating.
- Mix melted butter, milk, and vanilla in a separate bowl. Fold in a small portion of the batter, then return it to the main bowl and gently fold to combine.
- Pour batter into pan and bake for 25–30 minutes or until golden and springy.
- Cool inverted on a wire rack, then wrap and chill for at least 1 hour.
Step 2: Prepare Whipped Cream
- In a chilled bowl, combine cream, sugar, and vanilla. Beat until soft peaks form. Do not overwhip.
Step 3: Assemble the Cake
- Slice the sponge into two even layers.
- Spread whipped cream on the bottom layer and arrange sliced strawberries evenly.
- Add a thin layer of cream over the strawberries and place the second cake layer on top.
- Frost the top and sides with whipped cream using an offset spatula.
Step 4: Decorate
- Top with whole strawberries and dust with powdered sugar.
- Add holiday decorations, mint leaves, or gold leaf as desired.
Notes
- Use cake flour for a tender crumb and avoid overmixing the batter.
- Make sure strawberries are dry to prevent cream from sliding.
- For best results, assemble and chill the cake at least 2–3 hours before serving.
- Store in the refrigerator for up to 2 days. Not recommended for freezing due to fresh cream and fruit.
- Variations include adding matcha to the sponge or using yuzu-infused cream for a citrus twist.