Go Back
–+ servings
Fresh Strawberry and Cream Japanese Cake

Fluffy Fresh Strawberry and Cream Japanese Cake Delight

This Fluffy Fresh Strawberry and Cream Japanese Cake combines light chiffon cake with a stabilized whipped cream filling, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 30 minutes
Total Time 1 hour 16 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Essential for a light, fluffy texture
  • 3/4 cup Granulated Sugar Provides necessary sweetness
  • 1 teaspoon Baking Soda Acts as leavening agent
  • 1/2 teaspoon Cream of Tartar Stabilizes egg whites
  • 1/4 teaspoon Sea Salt Enhances overall flavors
  • 4 large Egg Yolks Adds richness and color
  • 1/2 cup Whole Fat Milk Contributes moisture to the mixture
  • 1/4 cup Neutral Oil Ensures a tender crumb
  • 1 teaspoon Vanilla Extract Infuses delightful flavor
  • 4 large Egg Whites Creates desired meringue for fluffiness
For the Filling
  • 1 cup Whipping Cream Delivers creaminess
  • 1 tablespoon Powdered Gelatin Stabilizes whipped cream
  • 2 cups Fresh Organic Strawberries Provides natural sweetness and flavor

Equipment

  • 8x12-inch cake pan
  • mixing bowls
  • whisk
  • parchment paper
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line an 8x12-inch cake pan with parchment paper.
  2. Sift together cake flour, granulated sugar, baking soda, cream of tartar, and sea salt in a mixing bowl.
  3. Create a well in the center and add egg yolks, neutral oil, vanilla extract, and milk. Stir until just combined.
  4. Beat egg whites until frothy, then gradually add cream of tartar and sugar until stiff peaks form.
  5. Fold one-third of the meringue into the cake batter, then fold in the remaining meringue gently.
  6. Pour the batter into the prepared pan and bake for 14-16 minutes until the cake springs back when touched.
  7. Let the cake cool in the pan for about 5 minutes before flipping it onto a cooling rack.
  8. Hydrate powdered gelatin in cold water, then whip the chilled whipping cream until stiff peaks form.
  9. Spread the stabilized cream over the cooled cake, arrange strawberry slices on top, and roll the cake tightly.
  10. Wrap the rolled cake in plastic wrap and chill for at least 30 minutes. Slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Ensure utensils are clean for a perfect meringue. Roll cake while warm to prevent cracking. Chill bowls for better whipped cream stability.

Tried this recipe?

Let us know how it was!