Japanese Strawberry Sponge Cake

Japanese Strawberry Sponge Cake is a light, airy, and elegant dessert featuring fluffy sponge layers, fresh strawberries, and delicate whipped cream. Perfect for celebrations, this cake embodies the refined simplicity of Japanese baking.

Prep Time 40

Cook Time 25

Total Time 2 5

Ingredients

Sponge Cake

125 g 4.4oz all-purpose flour, sifted three times
100 g 3.5oz sugar (see note 1)
4 large eggs separated into yolks and whites (see note 2)
60 g 2.1oz melted butter

Butter and flour for coating the cake pan

Decoration
18 medium-sized strawberries see note 3
400 ml 0.8pt whipping cream (see note 4)
10 g 0.4oz sugar
Syrup Optional, see note 4
40 ml 1.4oz water
10 g 0.4oz sugar

Instructions

Baking a Sponge Cake (Please read "The Key to a Fluffy Sponge Cake" in the post)
Preheat the oven to 180°C/356°F.
Coat the inside of an 18cm/7" cake tin (see note 6) with butter, then dust with flour and shake off any excess.
In a bowl, beat the egg yolks with ⅔ of the sugar until the mixture becomes thick and whitish. When you lift the whisk, it should form a ribbon that disappears slowly (see the video for reference).
In a separate bowl, beat the egg whites until small bubbles form and the volume doubles. Gradually add the remaining sugar in 2-3 batches while continuing to beat until stiff peaks form. The meringue should be firm enough to hold its shape when the whisk is lifted (see step-by-step photo and video in the post).
Sift the flour into the beaten egg yolk mixture, then gently fold it in using a spatula.
Add ⅓ of the meringue to the batter and whisk until smooth. Then, fold in the remaining meringue in 2-3 batches, being careful not to deflate the air.
Gently fold in the melted butter, mixing just enough to incorporate. It’s okay if the butter is not fully blended.
Pour the batter into the prepared cake tin, then tap the tin on the workbench to remove any air bubbles.
Bake at 180°C/356°F for 25 minutes. To check for doneness, insert a thin bamboo skewer into the center—if it comes out dry, the cake is ready. If slightly wet, bake for an additional 5 minutes.
Remove the cake from the oven and drop the tin onto the workbench a couple of times to help release the cake from the tin. Transfer the cake to a cooling rack, upside down (bottom side up), and allow it to cool completely.
Decorating the Cake (Complete steps 1 and 2 while the sponge cake is cooling)
If using syrup, combine the syrup ingredients in a small saucepan and bring to a boil. Once the sugar has dissolved, turn off the heat and let it cool.
Whip the cream until soft peaks form. Gently wipe the strawberries with a damp kitchen paper towel, remove the stems, and halve 10 strawberries.
Leave the sponge cake upside down and carefully slice it in half horizontally (see note 7). Place the top half next to the bottom half, both cut sides facing up.
Using a brush, lightly coat the cut surfaces of both cake halves with the syrup.
Spread about 3 heaping tablespoons of whipped cream over the bottom cake layer, ensuring even coverage. Arrange the halved strawberries across the surface, placing them close together without gaps.
Spread about 4 heaping tablespoons of whipped cream over the strawberries, covering them and the edges of the cake evenly.
Place the top half of the cake onto the filling, with the syrup-coated side facing down. Gently press to align the top and bottom layers. Fill any gaps around the strawberry filling with whipped cream.
(Optional) Apply a thin layer of whipped cream over the top and sides of the cake. It’s fine if the sponge is still slightly visible. Refrigerate for 10 minutes (see note 8).
Using a cake spatula or long flat spatula, evenly coat the top and sides of the cake with the remaining whipped cream, setting aside at least 4-5 tablespoons for piping.
Transfer the reserved whipped cream into a piping bag with a round nozzle. Pipe eight mounds of cream around the edge of the cake’s surface, then place a strawberry on top of each mound.

Notes

My cake is lightly sweetened. If you prefer a sweeter taste, you can increase the sugar quantity to 125g (4.4oz).
Using very fresh eggs is essential. Older eggs may result in a flatter sponge cake. The eggs I used came from a 660g (23.3oz) carton of a dozen eggs, with an average egg weight of 55g (1.9oz).
The 18 strawberries I used weighed about 450g (1lb). I halved them for the filling, but if you slice them thinner, you can use fewer strawberries. You can also substitute strawberries with other berries to create a mixed berry shortcake (see the photo in the post) or use different fruits like sliced peaches, kiwis, pineapples, oranges, grapes, or a combination of these.
The amount of whipped cream required may vary depending on the size of your cake tin, the height of your cake, and the amount of cream you prefer on the cake.
Although I did not use it, you can add a small amount (½ teaspoon) of your preferred liquor for extra flavor.
I tested both a springform cake tin and a non-springform tin. The springform tin left a slight indentation at the bottom of the cake after baking, so I prefer a non-springform tin. I had no issues removing the baked cake from a non-springform tin.

The tin size can be up to 21cm (8") with the given ingredient measurements. Any larger size will result in a thinner cake, making it difficult to slice into two layers.

The easiest way to slice the sponge cake horizontally is to first make a shallow cut around the outer edge of the cake. Then, gradually slide the knife deeper towards the center, ensuring the blade follows the initial cut.
Chilling the cake for 10 minutes will help the remaining whipped cream adhere better, especially on the sides.
My method of making sponge cake involves beating the egg yolks and whites separately. Another method is to beat whole eggs together. If you prefer this approach, replace steps 3-9 in my recipe with the following:
1. Place the whole eggs in a bowl, mix, and add sugar. Beat the eggs over a 60°C (140°F) water bath.
2. Once the egg mixture reaches body temperature, remove it from the water bath.
3. Continue beating until the mixture thickens and turns a whitish color. When you draw a ribbon with the whisk, the ribbon should slowly disappear.
4. Sift the flour into the batter and gently fold it in with a spatula. Add the melted butter and fold a few more times.
The cake should be consumed within 2 days. While the sponge cake itself lasts longer, the strawberries and whipped cream begin to lose their freshness by the third day.
Nutritional information per serving.