Strawberry Sponge Cake YUCa's Japanese Cooking

In this video, I will introduce how to make Strawberry Sponge Cake. Many people ask me what the typical dessert for Christmas dinner in Japan is. And this Strawberry Sponge Cake is iconic one. Obviously, it is well influenced by western cultures but the texture of sponge cake and the taste of whip cream are really unique to Japan!

How to make Strawberry Sponge Cake
https://yjc.tokyo/japanesefood-recipe-strawberry-sponge-cake/

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Ingredients:
3 Eggs
60g Sugar
60g Flour *Plain flour
20g Butter
200ml Fresh cream
10g Sugar

3 Tbsp (45ml) Fruit syrup *Confiture is also ok!
1 pack Strawberry

Directions:
1. Put flour into the bowl and shift.
2. Separate egg yolk and egg white into bowls.
3. Add sugar to the egg white separately into 3 times. Mix well to make a meringue.
4. Add egg yolk into the meringue. Lightly mix them.
5. Add flour and stir the mixture little by little until smooth.
6. Add butter and stir the mixture little by little until smooth.
7. Prepare a round shape cake pan. Pour the dough into the cake pan.
Move to the oven and bake for 28 minutes (600W).
8. Mix sugar with fresh cream until 60% set.
Take out 1/3 of whip cream and put in the fridge (to use later).
Mix rest of whip cream until 100% set.
9. Cut each strawberries into 4 slices.
10. After baking the cake, cool it down for a while.
Take out sponge cake from cake pan and slice the cake horizontally in half.
11. Spread the fruit jam on the surface and spread the whip cream.
Decorate strawberries on whip cream.
12. Pile up the other half of sponge cake. Put rest of cream and coat with cake.
Take 60% set whip cream from fridge and coat with cake. Decorate the cake with strawberries.


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3. Dango : https://youtu.be/AsNIzDs_K0k
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About YUCa (Home Cooking Chef / Recipe Creator / Author)

Coming from a family of farmers, I grew up consuming local grown food from northern part of Japan. Worked as a food writer in Toronto (Canada) and New York (U.S.A), I came back to Tokyo and worked at a fermented food & vegetarian/vegan cuisine restaurant and kindergarten as a chef.

Since 2013, I've welcomed thousands of international guests to my private kitchen here in Tokyo and got the honor as The BEST cooking class in Japan 2018 & 2019 by TripAdvisor.
I published the YUCas Japanese Cooking ~The first cookbook by YUCa~ in April, 2019. Launched recipe app Recipe by YJC in February, 2020.

A mother of two children and two toy poodles.


https://yjc.tokyo/
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#strawberryspongecake #strawberryshortcake #Japanesesweets #sweetsrecipe #Japanesecake