Japanese Strawberry Sponge Cake (Strawberry Shortcake) | Recipe Cart
Delight in a Japanese Strawberry Sponge Cake with fluffy layers and fresh strawberries. Perfect for any occasion! 🍰🍓 [125g flour, 100g sugar, 4 eggs] | Recipe Cart
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Cooking tools:
- Oven
- Cake pan
- Pastry brush
- Mixing bowl
- Whisk
- Hand mixer
- Sifter
- Spatula
- Bamboo skewer
- Cooling rack
- Saucepan
- Stove
- Paper towel
- Serving knife
- Cutting board
- Measuring spoon
- Measuring cup
- Piping bag
- Round piping nozzle
- Cake spatula
- Bench scraper
- Refrigerator
- Fine-mesh sieve
- Kitchen scale
Ingredients
- 125g/4.4oz all-purpose flour sifted 3 times
- 100g/3.5oz sugar ((note 1))
- 4 large eggs (, yolks and whites separated (note 2))
- 60g/2.1oz butter (, melted)
- Butter and flour to coat inside the cake pan
- 18 strawberries ((mid-size, note 3))
- 400ml/0.8pt cream for whipping ((note 4))
- 10g/0.4oz sugar
- 40ml/1.4oz water
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