1 hr 5 mins
Halcyon Eve's Note:
From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.
My Private Note
Units: US | Metric
- 3/4 cup all-purpose flour
- 2/3 cup sugar
- 1 tablespoon milk
- 3 eggs
- 1 1/2 tablespoons butter
- 1/4 teaspoon baking soda (optional, see comments above)
- 1 teaspoon vanilla (optional, see comments above)
Filling and Topping
- 1Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
- 2Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
- 3When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
- 4Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
- 5Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
- 6Remove cake from pan and cool on wire rack.
- 7When cake is cool, slice in half horizontally to make 2 layers.
- 8In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
- 9To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
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Nutritional Facts for Japanese Sponge Cake
Serving Size: 1 (103 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 446.5
- Calories from Fat 248
- Total Fat 27.6 g
- Saturated Fat 16.3 g
- Cholesterol 195.2 mg
- Sodium 132.1 mg
- Total Carbohydrate 44.6 g
- Dietary Fiber 0.4 g
- Sugars 31.0 g
- Protein 6.0 g