Hey there, dessert lovers!
Are you in the mood for something sweet and a little different this holiday season?
Today, I’m excited to share my take on a Japanese Christmas cake.
This cake is light, fluffy, and covered in fresh whipped cream and strawberries.
It’s a festive treat that will wow your family and friends!
Let’s dive into this delicious recipe!
Suggestions for Ingredient Substitution
For the cake flour, all-purpose flour mixed with cornstarch can be used as a substitute. Measure out 1/2 cup of all-purpose flour, remove 1 tablespoon, and replace it with 1 tablespoon of cornstarch. This maintains the light texture of the cake. Avocado oil can be replaced with any neutral-flavored vegetable oil, such as canola or sunflower oil, without affecting the recipe’s outcome. For a dairy-free option, coconut cream can substitute heavy whipping cream. Chill the coconut cream overnight and use only the solid part. Whip it as you would regular cream, but be aware that it may have a slight coconut flavor. Adjust the sugar to taste, as coconut cream is naturally sweeter than dairy cream.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 30-40 g
- Fat: 150-160 g
- Carbohydrates: 120-130 g
Ingredients
For the cake:
- 3 large eggs (separated)
- 1 tsp corn syrup
- 2 1/2 tbsp avocado oil (or any neutral oil)
- 1/8 tsp salt
- 8 oz fresh strawberries
- 1/2 cup sifted cake flour (I use King Arthur, for a tender crumb)
- 2 1/2 tbsp granulated sugar
- 1/4 cup granulated sugar
- 1/4 tsp vanilla extract
- 1 tbsp water
- 1/4 tsp baking powder
For the whipped cream:
- 2 cups cold heavy whipping cream (for best volume)
- 6 to 8 tbsp confectioners’ sugar
For the syrup:
- 1/3 cup hot water
- 3 tbsp granulated sugar
Step 1: Prepare the Egg Yolks Mixture
Preheat your oven to 350 degrees F.
In a medium bowl, combine the egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water.
Use a stand mixer or hand mixer to beat the mixture on high until it becomes fluffy and pale yellow, forming ribbons when the whisk is lifted.
Set this mixture aside.
Step 2: Make the Meringue
In a large bowl, add the egg whites and beat on high until they start to foam.
Gradually add the 2½ tablespoons of sugar in three equal parts, beating thoroughly each time to incorporate.
Continue to beat the egg whites on high until firm peaks form; the meringue should hold its shape when the whisk is lifted, with the tip dropping slightly.
Step 3: Combine Both Mixtures and Add Dry Ingredients
Gently fold half of the egg white meringue into the egg yolk mixture until it’s mostly combined and light and airy.
Sift the flour and baking powder into the yolk and meringue mixture in three parts, gently folding after each addition.
Step 4: Add Oil Mixture and Remaining Meringue
Take out 2 tablespoons of the combined batter and mix it with the oil until it is no longer separated.
Gently fold this oil mixture back into the main batter.
Then, gently fold in the remaining half of the egg white meringue.
Step 5: Bake the Cake
Line a round cake pan with parchment paper.
You can use either one 8-inch pan or two 6-inch pans.
Pour the batter into the pan(s) and tap them twice on a flat surface to remove large air bubbles.
Bake at 350 degrees F for about 15 minutes if using two 6-inch pans, or 23 to 25 minutes for one 8-inch pan, until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven, take the cake out of the pan, peel off the parchment paper, and let it cool on a cooling rack.
Step 6: Prepare the Whipped Cream
Add cold heavy cream and powdered sugar into a large mixing bowl.
Beat on medium speed until medium peaks form, being careful to stop before the cream becomes grainy.
Step 7: Assemble and Decorate the Cake
Slice the cooled cake into even layers.
Prepare a sugar syrup by dissolving sugar in hot water, then brush it onto all cake layers.
Slice half of the strawberries for the inner cake layer, leaving the other half whole for decoration.
Apply a layer of whipped cream to the cake sheet, add the sliced strawberries, then cover with another layer of whipped cream followed by another cake layer.
Repeat these steps until the cake is fully assembled.
Frost the top and sides of the cake with the remaining whipped cream.
Decorate with whole strawberries on top and a sprinkle of powdered sugar.
Serve immediately.
