Description
An incredibly light, moist, and airy sponge cake layered with sweetened whipped cream and fresh strawberries. This delicate dessert is surprisingly easy to make using a water bath method for perfect texture.
Ingredients
Scale
- 4 large whole eggs, room temperature
- 1 cup (120g) cake flour
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30g) unsalted butter, melted and cooled
- 3 tablespoons (45ml) whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) heavy cream, cold
- 3 tablespoons (25g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 pound (450g) fresh strawberries
- 2 tablespoons (30g) mascarpone cheese, optional
- 2 tablespoons strawberry jam, optional
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch round cake pan with parchment paper on the bottom and grease the sides lightly.
- In a large bowl, whisk eggs and granulated sugar vigorously by hand for 10-12 minutes until the mixture is pale, thick, and triple in volume (ribbon stage).
- Sift the cake flour over the whipped eggs in two or three batches.
- Gently fold the flour into the eggs using a spatula until just combined, being careful not to deflate the batter.
- Mix a scoop of the batter into the melted butter and milk to lighten it, then pour back into the main bowl and fold gently until smooth.
- Pour batter into the prepared pan. Place the cake pan inside a larger roasting pan and fill the roasting pan with about an inch of hot water (water bath).
- Bake for 25-30 minutes until the top is golden brown and springs back when touched. A toothpick inserted in the center should come out clean.
- Remove from the water bath and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- In a cold bowl, whip heavy cream, confectioners’ sugar, vanilla, and mascarpone (if using) until stiff peaks form.
- Slice the cooled cake horizontally into two or three layers. Brush with warmed strawberry jam if using.
- Spread a layer of whipped cream on the bottom cake layer, top with sliced strawberries, add more cream, and repeat layers.
- Top with the final cake layer, spread remaining cream on top and sides, and decorate with strawberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Room temperature eggs are crucial for volume. Do not skip the water bath as it ensures a moist, tender crumb. The cake must cool completely before assembly to prevent the cream from melting. For clean slices, dip a sharp knife in hot water and wipe dry before cutting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 45
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: Japanese strawberry shortcake, fluffy sponge cake, water bath cake, easy dessert, spring dessert, elegant cake