Airy Japanese cake with juicy strawberries and cream
Sink your teeth into this pillowy-soft Japanese cake packed with fresh strawberries and clouds of whipped cream.
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Cooking tools:
- Cake pan
- Parchment paper
- Oven
- High-sided pan
- Mixing bowl
- Microwave
- Sifter
- Whisk
- Hand mixer
- Spatula
- Kettle
- Chef's knife
- Cooling rack
- Measuring cup
- Measuring spoon
- Cake ring
- Offset spatula
- Piping bag
- Saucepan
- Stove
- Fine-mesh sieve
- Plate
- Pastry brush
- Refrigerator
- Aluminum foil
- Plastic wrap
- Cutting board
Ingredients
- 1/3 cup whole milk
- 3 1/2 tablespoons unsalted butter
- 2/3 cup cake flour
- 4 large egg yolks
- 4 large egg whites
- 1/3 cup plus 1 tablespoon caster sugar
- 12 to 16 ounces fresh strawberries, divided use
- 1 1/2 teaspoons granulated sugar
- 1 1/4 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 3/4 teaspoon powdered gelatin (optional)
- 2 tablespoons cold water (optional)
- 2 tablespoons sugar
- 3 tablespoons hot water
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