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Christmas Cake Recipe (Strawberry Sponge Cake)

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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 Recipe (Strawberry Sponge Cake)
Votes: 190
Rating: 4.33
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Please leave a 5 star rating if you like the recipe! 🙂
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Course Dessert
Cuisine Japanese
Keyword Christmas
Cook Time 60 minutes
Time for cooling sponge cake is not included in cook time.
Servings
cake (18cm/7.1" diameter)
Translator Get Francis Mug
Course Dessert
Cuisine Japanese
Keyword Christmas
Cook Time 60 minutes
Time for cooling sponge cake is not included in cook time.
Servings
cake (18cm/7.1" diameter)
Translator Get Francis Mug
Votes: 190
Rating: 4.33
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Sponge Cake
Soaking Syrup
  • 2 tbsp Granulated Sugar
  • 3 tbsp Hot Water
  • 1 tbsp Kirsch a type of brandy made from fermented cherries, optional
Toppings
  • 400 ml Heavy Cream with 35% fat
  • 3 tbsp Granulated Sugar
  • 450 g Strawberries
  • Powdered Sugar
Kitchen Tools
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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'.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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!
    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 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 the round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
If the height of the 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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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Lizzie

This cake was incredible. I made the sponge cake twice and stacked them on top of each other instead of cutting one in half so it was like a super huge cake!! Delicious, beautiful and relatively easy to make! I love how light it was, I ate a large piece and didn’t feel like I had too much! I love Francis and cooking with dog:)

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Cooking with Dog

Thank you so much for trying for sponge cake!😋🎂　Very glad to hear that you enjoyed it.　Chef is very happy to read your comment.🐩👩‍🍳❤️

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alex_b

Love they you describe the recipe, its really nice and informative. I will try soon in your ways on Valentine’s Day .
Thanks for sharing the recipe.

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Cooking with Dog

Thank you❣️ It might be a little early for the strawberry season but we hope you will enjoy this delicious sponge cake on Valentines’s Day.😍🎂

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Kethelin

I’m a newbie here. I even don’t know much how to make a Christmas cake. But this video will help me a lot to make it for myself. LOL!

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Cooking with Dog

Glad to hear that this video will help you to make a sponge cake.🍰😋 Please be sure to measure the ingredients by weight accurately with your kitchen scale. Good luck in the kitchen❣️🐩👩‍🍳

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Emma

Hi! I’ve tried this recipe as written several times and it’s fantastic!! Today, I decided to change it a bit and since I’m a big fan of chocolate, I substituted 30g of cocoa powder for 30g of the flour. Now the cake came out of the oven a little too flat. Could it be it was too much cocoa powder? Or maybe it’s better not to use cocoa at all? Thank you in advance for your advice and for this amazing recipe!!

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Cooking with Dog

Cocoa powder is high in fat and tends to break the foam in the beaten egg. It is important to make solid air bubbles that do not break easily and to fold the batter fewer times to avoid breaking the foam.🍫

Also, try reducing the amount of cocoa powder a little and sift the cocoa powder and cake flour together two or three times. Substituting the cocoa powder for the same amount (weight) of cake flour is the right approach.👌

Very glad to hear that you are enjoying our sponge cake recipe! Thank you for your feedback.🍰😊

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HelenMerritt

Yummy! Thanks for sharing!

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Cooking with Dog

Hope you will try this Christmas cake during the holidays.🎂🎄 Thank you.😊

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