Japanese Strawberry Sponge Cake: The Best Indulgent Treat at Home
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 120 grams granulated sugar
- 120 grams all-purpose flour
- 30 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 300 grams fresh strawberries, sliced
- 250 ml heavy cream
Instructions
- Preheat your oven to 170°C (340°F).
- In a mixing bowl, whisk the eggs and sugar together until pale and fluffy.
- Gently fold in the flour and melted butter until combined.
- Pour the batter into a prepared cake pan and bake for 25-30 minutes.
- Once baked, let it cool completely before removing from the pan.
- Whip the heavy cream until soft peaks form.
- Slice the sponge cake in half horizontally and spread whipped cream and strawberries on the bottom layer.
- Place the top layer back on and decorate with more cream and strawberries.
Notes
- Ensure not to overmix the batter to keep the cake fluffy.
- Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 grams
- Sodium: 50 mg
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 70 mg
Keywords: Japanese Strawberry Sponge Cake