Ingredients
Cake
- 80 g (1/3 cup) whole milk
- 50 g (3 1/2 tablespoons) unsalted butter
- 75 g (1/2 cup + 1/2 tablespoon) cake flour
- 4 large egg yolks
- 4 large egg whites
- 70 g (5 1/2 tablespoons) sugar (caster sugar if available)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Whipped Cream Frosting
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional, for stabilized cream)
- 2 tablespoons cold water (optional, for gelatin)
Cake Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the Cake Pan: Line the bottom of an 8” round cake pan with parchment paper. Preheat your oven to 325°F (160°C). Prepare a high-walled pan or baking dish to use as a water bath for gentle, even baking. If using a springform or removable-bottom pan, wrap it in foil to prevent leaks.
- Make the Batter: In a medium heatproof bowl, combine the milk and butter and microwave until melted. Stir well. Sift in the cake flour and mix gently. Add egg yolks and mix until smooth and cohesive.
- Beat the Egg Whites: In a clean bowl, beat the egg whites with a mixer at medium-high speed until frothy. Gradually add the sugar and continue beating until glossy, medium peaks form.
- Combine Mixtures: Gently fold 1/4 of the whipped egg whites into the yolk mixture until smooth, then pour this mixture back into the rest of the whites. Fold gently until just incorporated—avoid overmixing.
- Bake: Pour the batter into the lined cake pan. Tap gently to release large bubbles. Place the cake pan into the water bath, add hot water to reach 1 inch up the pan, and bake for 1 hour 30 minutes, or until the cake is set and a skewer comes out clean. Let cool completely on a rack.
- Macerate Strawberries: While the cake cools, slice about 8 oz (225 g) of strawberries and toss with 1 1/2 tsp sugar. Let them sit for 1–2 hours until juicy. Reserve the juice.
- Make Syrup: Dissolve 2 tbsp sugar in 3 tbsp hot water. Optionally, whisk in some reserved strawberry juice for extra flavor.
- Prepare Whipped Cream: For regular cream, whip the heavy cream with sifted confectioners sugar until firm peaks form. For stabilized cream, bloom gelatin in water, melt it, and add to soft-peak whipped cream, then whip to soft peaks.
- Slice and Soak Cake Layers: Once the cake is cool, slice off the browned top and then cut the cake into two even layers using a serrated knife. Brush both exposed surfaces generously with the cake syrup.
- Assemble Layers: Place the bottom layer on a stand. Spread a thin layer of whipped cream, top with sliced macerated strawberries, then add another layer of cream. Place the second cake layer on top and brush with more syrup.
- Frost and Decorate: Cover the cake with a thin layer of whipped cream to lock in crumbs, then apply a thicker layer all over. Use any remaining cream in a piping bag for decoration, and top decoratively with reserved whole or halved strawberries.
- Chill and Serve: If using stabilized cream, refrigerate uncovered for at least 30 minutes. Otherwise, serve immediately or within a few hours. Slice and enjoy the cake at room temperature for the best texture!
Notes
- If you don’t have a spinning cake stand, make one using an upside-down bowl with a flat plate on top.
- For a vegetarian version, skip the gelatin and use regular whipped cream.
- Don’t overmix the batter—gentle folding keeps the sponge light and airy.
- The syrup with strawberry juice enhances flavor but gives the sponge a pink tinge.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 17.1 g
- Sodium: 113 mg
- Fat: 27.7 g
- Saturated Fat: 16.2 g
- Carbohydrates: 31.9 g
- Fiber: 1.5 g
- Protein: 6.8 g
- Cholesterol: 192 mg