Japanese Christmas Cake Recipe

Pre-heat the oven to 320 degrees Fahrenheit (160 degrees Celsius). Prepare an 8-inch cake pan by lightly greasing it and lining it with parchment paper. One to two inches of parchment should be left hanging over the edge of the pan.

Egg yolks and ten tablespoons of white sugar should be mixed together in a large basin using an electric mixer set to high speed for two to three minutes, or until the mixture becomes pale and thick. To clean and dry the beaters.

In a medium bowl, use an electric mixer to beat the egg whites and six tablespoons of white sugar on high speed until the mixture forms medium-stiff peaks (the tips curl over). It is important that the mixture be shiny and exceedingly fluffy.

Fold in approximately one-third of the egg white mixture into the egg yolk mixture in a gentle manner. Fold in the remaining two-thirds of the egg white mixture in a gentle manner, taking care not to deflate the batter, until the batter is completely mixed, which should take around thirty folds.

Put the flour and salt into a medium bowl and mix them together. In the batter, sift half of the flour mixture, and then fold it in until it is barely incorporated. After adding the remaining flour mixture, fold it until it is thoroughly incorporated, which should take around forty folds.

Put the oil and milk in a small bowl and stir them together. Microwave the mixture for about 30 seconds on High. Pour into batter and fold until just incorporated, which should take around thirty folds. The batter ought to retain its airiness.

Pour the batter into the pan that has been prepared. Remove any air bubbles from the pan by tapping it gently on the countertop.

After forty to forty-five minutes in an oven that has been preheated, bake the cake until the top is golden brown and an instant-read thermometer inserted in the center registers at least 190 degrees Fahrenheit (88 degrees Celsius). Turn over onto a wire rack, and allow to cool.

At the same time, in order to make simple syrup, put the remaining six tablespoons of white sugar, alcohol, and boiling water in a small dish. Stir the mixture until the sugar is completely dissolved. Wait for it to cool.

Whipping cream, powdered sugar, and vanilla extract should be processed in a food processor for forty-five seconds, or until stiff peaks are formed.

In order to assemble the cake, slice the cake horizontally into three equal layers that are one inch thick. To ensure that each part has a uniform coating of simple syrup, use all of it. Placing one portion of the cake on a cake plate or serving tray is step one.

Also see:-Japanese Style Triple Seared Steak Recipe

On top of the strawberries, spread another three-quarters cup of whipped cream and push the whipped cream in between the berries. Place a second piece of cake on top, and then repeat the process with whipped cream, berries, and a third layer of cake.

Using whipped cream, decorate the top of the cake (and the sides, if you so want). Add the remaining one-third of the strawberries as a garnish.

To allow the flavors to combine, the cake should be chilled for at least one to two hours and up to four hours before it is served. Reduce to ten equal slices.

Nutrition Facts

• Total Fat 32g
• Saturated Fat 18g
• Cholesterol 193mg
• Sodium 118mg
• Total Carbohydrate 56g
• Dietary Fiber 1g
• Total Sugars 39g
• Protein 8g
• Vitamin C 27mg
• Calcium 78mg
• Iron 2mg
• Potassium 207mg