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Japanese Christmas Cake

Japanese Christmas Cake

I love making this Japanese Christmas Cake during the holiday season. Its light, fluffy texture pairs perfectly with the fresh cream and strawberries, creating a treat that’s indulgent yet not too heavy. It’s a wonderful centerpiece for any festive dinner, and my family always looks forward to it every year.

Time
Prep Time: 25 mins Cook Time: 46 mins Rest Time: 90 mins Total Time: 2 hrs 41 mins
Cooking Temp 320  °F
Servings 10
Description

This classic Japanese Christmas Cake is a sponge cake layered with whipped cream and fresh strawberries. Its airy texture and delicate sweetness make it an ideal dessert for holiday dinners.

Ingredients
  • 6 large eggs, separated, at room temperature
  • 22 tbsp white sugar, divided
  • 1/4 tsp salt
  • 1 1/2 cups cake flour, sifted
  • 2 tbsp avocado or grapeseed oil
  • 2 tbsp whole milk
  • 1/2 cup hot water
  • 3 tbsp orange liqueur
  • 3 cups whipping cream
  • 1/2 to 3/4 cup powdered sugar
  • 1 tbsp vanilla extract
  • 1 lb fresh strawberries, sliced
Instructions
  1. Preheat the oven to 320°F (160°C). Grease an 8-inch cake pan and line it with parchment paper, leaving a slight overhang.
  2. Beat egg yolks with 10 tbsp of sugar until pale and thick.
  3. In a separate bowl, whip egg whites with 6 tbsp of sugar until glossy, medium-stiff peaks form.
  4. Fold one-third of the egg whites into the yolk mixture gently. Incorporate the remaining whites in two batches without deflating.
  5. Combine salt and flour. Sift half into the batter, fold until just mixed, then repeat with the remaining flour.
  6. Warm oil and milk in the microwave, then fold into the batter.
  7. Pour batter into the pan, tap to remove air bubbles, and bake for 40–45 minutes until golden and springy. Let cool inverted on a wire rack.
  8. Make a simple syrup by mixing hot water, orange liqueur, and the remaining 6 tbsp sugar until dissolved.
  9. Whip cream with powdered sugar and vanilla to stiff peaks.
  10. Slice the cooled cake into three layers. Brush each layer with syrup.
  11. Layer the cake with whipped cream and strawberries, finishing with cream and garnishing with strawberries.
  12. Chill for 1–2 hours before serving.
Nutrition Facts

Servings 10

Amount Per Serving
Calories 545kcal
% Daily Value *
Total Fat 32g50%
Saturated Fat 18g90%
Cholesterol 193mg65%
Sodium 118mg5%
Total Carbohydrate 56g19%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cake is fully cooled before assembly to prevent the whipped cream from melting.

Keywords: Japanese Christmas cake, holiday dessert, strawberry sponge cake
Read it online: https://pinnedrecipe.com/recipe/japanese-christmas-cake/