Christmas Cake (Strawberry Cake Recipe)

This Japanese Christmas Cake is a fluffy sponge cake decorated with a generous amount of strawberries and whipped cream. Try this recipe at Christmas time. It’s a real treat for the kids!

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Christmas Cake (Strawberry Cake Recipe)
Votes: 5
Rating: 5
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Course Dessert
Cuisine Japanese
Servings
Cake (18cm/7.1" diameter)
Ingredients
Sponge Cake
Soaking Syrup
Toppings
Course Dessert
Cuisine Japanese
Servings
Cake (18cm/7.1" diameter)
Ingredients
Sponge Cake
Soaking Syrup
Toppings
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. Before you start to prepare the batter, preheat the conventional oven to 160°C (320°F). Line the bottom of the cake pan and the side with the parchment paper.
  2. Put the eggs in a large bowl and beat them with a hand mixer at low speed. Add the sugar at once and beat the mixture for about 30 seconds.
  3. Dip the bowl in hot water and beat the egg at high speed for 1~2 minutes. Temperature around 70~80°C (160~175°F) is ideal for the hot water. In this way, the egg mixture won't get too hot. Put your finger in the mixture. If it feels warm enough, take the bowl away from the hot water.
  4. Add the milk to the unsalted butter and warm it up in the hot water.
  5. Continue to beat the egg at high speed for 3~3.5 minutes until it forms a rippling pattern on the surface. As you lift the mixer, the mixture falls back slowly and seamlessly and the trail does not go away immediately.This stage is called soft peak.
  6. Swap the hand mixer with a balloon whisk and mix the egg evenly. Shift the pastry flour into the bowl. Gently mix the flour from the bottom with a rubber spatula. Try not to break the foam and scoop up the batter about 30 times.
  7. When all the flour is mixed in, pour the pre-heated butter mixture evenly over the batter. Scoop up the batter and gently let it fall from the spatula. Repeat this process about 50 times to mix.
  8. When the batter gets glossy and smooth, pour it into the cake pan at once. Drop the cake pan a few times to break any air bubbles in the batter.
  9. Place it in the preheated oven and bake at 160°C (320°F) for about 23 minutes. Remove the sponge cake from the oven. Pierce the cake with a bamboo stick and check if the batter isn't on it.
  10. Drop the cake pan a few times to prevent the sponge cake from shrinking. Cover the cake with wax paper, flip over and let it cool down on a cooling rack. When it becomes completely cool, lift and remove the cake pan. Flip over the sponge cake and remove the wax paper.
  11. Let's prepare the soaking syrup. Dissolve the sugar in the hot water and cool it down. Select 8 good-looking strawberries for topping and remove the stem ends. The rest of the strawberries will go between the cake slices. Remove the stem ends and slice them lengthwise into half inch slices.
  12. Let's prepare the whipped cream. Add the sugar to the whipping cream. Dip the bowl in ice water and whip the cream with a balloon whisk. A hand mixer can easily over-whip the cream so we like to use the whisk. As shown in the video, whip the cream until in the 'soft peak stage'.
  13. Let's frost the sponge cake with the whipped cream. Peel off the parchment paper and place the cake on a cake turntable. Before you divide the cake in half, draw a line along the side while rotating the turntable. Slice the cake horizontally along the line so that you'll get a clean cut. Place the upper cake slice on the rack with the cutting surface facing up.
  14. Add the kirsch to the cold premade syrup. Brush the bottom cake slice with the soaking syrup. Repeat and let the other half soak the syrup.
  15. Drop the whipped cream on the bottom cake slice. Spread the cream on the surface with a frosting spatula. Cover the cream layer with the sliced strawberries.
  16. Drop the whipped cream on top and spread evenly. Add extra whipped cream to cover the strawberries completely.
  17. Stack the upper cake slice on top with the syrup-soaked side facing down. Apply the syrup to the very top of the sponge cake.
  18. Drop a generous amount of whipped cream on top. Spread evenly with the frosting spatula while rotating the turntable.
  19. Grip the spatula vertically and cover the side evenly with the cream. Slide the spatula across the cake while scooping up the cream. Move the spatula diagonally towards your upper right, creating a decorative surface on the side. Finally, slide the spatula on top from the rim to the center, trimming the shape of the round cake.
  20. Let's decorate the cake. Prepare the pastry bag with a star-shaped tip. Put the whipped cream in the bag. Give it a little squeeze to remove the air inside. As shown in the video, decorate the rim of the cake in a rippling pattern while rotating the turntable.
  21. Squeeze out the cream for the strawberries to go on top later. Put the tip of the frosting spatula on the cake turntable, rotate and scrape off the excess cream.
  22. Lift the cake with the spatula and serve it on a cake plate. Place the strawberries on top.
  23. Sprinkle on powdered sugar to create the look of snow. Finally, place the Christmas ornaments on top and it is ready to serve!
Recipe Notes
  • Measuring the baking ingredients by weight is absolutely necessary so make sure to use a proper scale.
  • The measurements and whipping time for the batter are critical to make a sponge cake. If they are not accurate, the sponge cake will become flat.
  • Let the cake cool down in the cake pan as it will keep the sponge cake moist.
  • We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
  • The baking time depends on various factors for example the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
  • If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.
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Cream Puffs Recipe (Choux Créme)

The fresh choux pastries are light and crispy and the inner cream is exquisite. Definitely give it a try.

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Cream Puffs Recipe (Choux Créme)
Votes: 14
Rating: 4.5
You:
Rate this recipe!
Course Dessert
Cuisine French
Servings
pieces
Ingredients
Choux Batter
Pastry Cream
Course Dessert
Cuisine French
Servings
pieces
Ingredients
Choux Batter
Pastry Cream
Votes: 14
Rating: 4.5
You:
Rate this recipe!
Instructions
Choux Pastries
  1. First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner. Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
  2. Add the sieved cake flour to the pot. Quickly stir the mixture. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
  3. Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
  4. Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage. Drop the batter from the spatula as shown to check the consistency. When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
  5. Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
  6. Put the batter into a pastry bag. Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
  7. Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
  8. Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet. Place the choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
  1. Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds. Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
  2. Next, lightly beat 4 egg yolks in a bowl and add the sugar. Mix the egg yolk with a balloon whisk until it begins to lighten in color.
  3. Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture. Add one third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
  4. Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens. When it begins to form bubbles, turn off the burner.
  5. Place the pastry cream into a tray chilled with ice. Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
  6. Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form. Lightly mix the chilled pastry cream in a bowl to soften. Add the whipped cream and combine. We recommend adding two thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Choux Créme
  1. Make a diagonal cut in each choux pastry. Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
  2. Finally, sprinkle the powdered sugar over them.
Recipe Notes
  • We often add rum or brandy to the pastry cream. This will increase the flavor of the cream so try it out if you like.
  • Squeezing the batter with a pastry bag will help to make the choux the same size and shape.
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