Japanese Sponge Cake Recipe 445 Recipes

JAPANESE STRAWBERRY SHORTCAKE

Japanese Strawberry Shortcake image

Here's my moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream. This simple and elegant cake is perfect for celebrating all occasions. Detailed step-by-step picture instructions are included.

Provided by Namiko Chen

Categories Dessert

Time 2h25m

Number Of Ingredients 14

Ingredients

3 Tbsp unsalted butter
2 Tbsp whole milk
4 large eggs (50 g each w/o shell)
½ cup sugar ((½ cup + 2 Tbsp to be precise))
1 cup cake flour
1 Tbsp butter ((for greasing; can also use shortening or cooking spray))
2 Tbsp water
3 Tbsp sugar
1 Tbsp liquor of your choice ((optional; I like orange liqueurs like Grand Marnier or Cointreau.))
2 cups heavy whipping cream ((36% fat; must be at least 30-35% fat))
3 Tbsp sugar ((8% of heavy cream weight: 480 ml x 8% = 38g))
1 lb strawberries
10 blueberries
2 sprigs mint leaves

Steps:

Gather all the ingredients.

Nutrition Facts : ServingSize 1 8 inch (20 cm) cake, Calories 3618 kcal, Carbohydrate 316 g, Protein 54 g, Fat 245 g, SaturatedFat 146 g, TransFat 2 g, Cholesterol 1519 mg, Sodium 493 mg, Fiber 13 g, Sugar 198 g, UnsaturatedFat 85 g

JAPANESE SPONGE CAKE (KASUTERA)

Japanese Sponge Cake (Kasutera) image

Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com.

Provided by sizzlera

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 large eggs
2/3 cup confectioners' sugar
1/4 cup honey
3/4 teaspoon baking powder
3/4 cup all-purpose flour
confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees Fahrenheit.
Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
Sift baking powder and flour together; sift into bowl.
Gently fold in dry ingredients until just combined.
Carefully pour into greased cake tin.
Bake for 30 minutes.
You can also steam this cake for a traditional cake that is springy and light.

JAPANESE SPONGE CAKE

Japanese Sponge Cake image

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.

Provided by Halcyon Eve

Categories Dessert

Time 1h5m

Yield 1 7-inch cake, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

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)
1 1/2 cups heavy cream
4 tablespoons sugar (use sifted powdered sugar if not serving immediately)
various fruit (strawberries, peaches, cherries, etc)

Steps:

Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
Whisk 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.
When 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.
Warm 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.
Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
Remove cake from pan and cool on wire rack.
When cake is cool, slice in half horizontally to make 2 layers.
In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
To 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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