Japanese Strawberry Sponge Cake: The Delightfully Fluffy Dessert You’ll Love
A light and fluffy Japanese Strawberry Sponge Cake filled with fresh strawberries and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 4 eggs large
- 120 grams granulated sugar
- 90 grams all-purpose flour
- 30 grams cornstarch
- 30 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 200 grams fresh strawberries, sliced
- 300 ml heavy whipping cream
- 30 grams powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, beat the eggs and sugar until pale and fluffy.
- Gently fold in the sifted flour and cornstarch.
- Mix in the melted butter and vanilla extract.
- Pour the batter into a lined cake pan and bake for 25 minutes.
- Let the cake cool completely before assembling.
- Whip the cream with powdered sugar until soft peaks form.
- Slice the sponge cake in half, spread whipped cream, and add sliced strawberries.
- Top with the other half of the sponge cake and frost the outside with remaining whipped cream.
Notes
- Use room temperature ingredients for better mixing.
- Allow the cake to cool completely before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15 grams
- Sodium: 90 milligrams
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 80 milligrams
Keywords: Japanese Strawberry Sponge Cake, dessert, fluffy cake, strawberry dessert