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A delicious Japanese Strawberry Sponge Cake is featured in this article, showcasing its light and fluffy texture.

Perfect Japanese Strawberry Sponge Cake

This recipe delivers a light, moist, and perfectly balanced Japanese Strawberry Sponge Cake, also known as Ichigo Shortcake. It emphasizes the importance of using cake flour, proper egg whipping techniques, and macerated strawberries for optimal flavor and texture.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g cake flour, sifted
  • 6 large eggs, separated, room temperature
  • 180 g granulated sugar, divided
  • 80 ml milk, room temperature
  • 40 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 500 ml heavy cream, cold
  • 50 g powdered sugar, sifted
  • 1 teaspoon vanilla extract for cream
  • 500 g fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar for strawberries
  • 1 tablespoon lemon juice

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Electric Mixer (stand or hand-held)
  • Rubber spatula
  • Wire rack
  • Whisk
  • Large bowl
  • Small bowl
  • Serrated knife
  • Chilled bowl for whipped cream
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (160°C). Grease the bottom of a 9-inch round cake pan and line with parchment paper. Do not grease the sides.
  2. In a large bowl, whisk together the egg yolks and half of the granulated sugar (90g) until pale yellow and thickened.
  3. Gradually whisk in the milk and vegetable oil until well combined.
  4. Add the vanilla extract.
  5. Gently fold in the sifted cake flour until just combined. Be careful not to overmix.
  6. In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy.
  7. Add the cream of tartar and continue beating until soft peaks form.
  8. Gradually add the remaining granulated sugar (90g), beating until stiff, glossy peaks form.
  9. Gently fold one-third of the meringue into the egg yolk batter to lighten it.
  10. Gently fold in the remaining meringue in two additions, being careful not to deflate the mixture.
  11. Pour the batter into the prepared cake pan.
  12. Gently tap the pan on the counter to release any air bubbles.
  13. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Invert the cake pan onto a wire rack immediately after removing it from the oven.
  15. Let the cake cool completely in the pan, about 1-2 hours.
  16. Once cooled, run a thin knife along the edges of the pan to loosen the cake.
  17. Invert the cake onto a serving plate and remove the parchment paper.
  18. In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
  19. Let the strawberries macerate for at least 30 minutes, allowing them to release their juices.
  20. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
  21. Gradually add the sifted powdered sugar and vanilla extract, beating until stiff peaks form. Be careful not to overwhip.
  22. Using a long serrated knife, slice the cake horizontally into two or three layers.
  23. Place the bottom layer on a serving plate.
  24. Spread a generous layer of whipped cream over the cake layer.
  25. Arrange a layer of sliced strawberries over the whipped cream.
  26. Repeat with the remaining layers, ending with a final layer of whipped cream on top.
  27. Decorate the cake with additional strawberries, if desired.
  28. Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

Use room temperature eggs for a more stable meringue. Avoid overmixing the batter after adding the flour to prevent a tough cake. Chilling the heavy cream, bowl, and beaters before whipping ensures a stable whipped cream. Cool the cake inverted to prevent shrinking. Cake can be stored in the refrigerator for up to 3 days.