Japanese Christmas Cake

This traditional Japanese Christmas cake recipe is a favorite of cookbook author, recipe developer, and All-Star Lisa Childs, who makes it every holiday season. Very light and delicious sponge cake with fresh cream and strawberries.

Materials

 

Separate 6 large eggs and set aside at room temperature

22 tablespoons of white sugar (divided)

1/4 teaspoon of salt

1 1/2 cups plain flour (sifted)

2 tablespoons of avocado oil or grape seed oil

2 tablespoons of whole milk

1/ 2 cups of water

3 tablespoons orange liqueur, such as Grand Marnier®

3 cups of whipped cream

Powdered sugar 1/2-3/4 cups

1 tablespoon of vanilla essence

1 pound fresh strawberries, sliced ​​​​(3 cups)

 
Direction

 

Preheat oven to 320°F (160°C). Lightly grease an 8-inch cake pan. Draw a line on a cookie sheet. The parchment paper should be 1 to 2 inches above the edges of the pan.

Combine the egg yolks and 10 tablespoons of white sugar in a large bowl and beat with an electric mixer on high speed for 2 to 3 minutes until pale and thick. Wash and dry the stirrers.Beat the egg whites and 6 tablespoons white sugar in a medium bowl with an electric mixer on high until medium stiff peaks form (the peaks curl). The mixture should be shiny and extremely fluffy.

Gently fold about one-third of the egg white mixture into the yolk mixture. Add remaining two-thirds of egg white mixture; Fold gently, being careful not to deflate the dough, until it is completely incorporated, about 30 folds.

Mix the salt and flour in a medium bowl. Sift half of the flour mixture into the dough; fold until combined. Add remaining flour mixture; fold until well combined, about 40 folds.

Combine oil and milk in a small bowl; Microwave on High for about 30 seconds. Pour into batter; fold until well combined, about 30 folds. The dough should still be airy.

Pour the batter into the prepared pan. Gently tap the pan on the counter to remove any air bubbles.

Bake in the preheated oven until the top is golden brown and an instant-read thermometer inserted in the center registers at least 190 degrees F (88 degrees C), 40 to 45 minutes. Invert onto wire rack; let cool.

Meanwhile, for the simple syrup, combine the hot water, liqueur, and remaining 6 tablespoons white sugar in a small bowl and stir until the sugar dissolves. We will let it cool down.

Beat the whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.

To assemble the cake, cut the cooled cake horizontally into 3 equal (1-inch) layers. Spread the simple syrup evenly over each serving, using it all. Place one portion of the cake on a cake plate or serving tray.

Spread about 3/4 cup of whipped cream over the coated cake layer. Arrange 1/3 of the strawberries on top of the cream. Spread another 3/4 cup of whipped cream on top of the strawberries and press the whipped cream between the berries. Top with second cake layer; repeat with whipped cream, berries and third cake layer.

Brush the top of the cake (and possibly the sides) with whipped cream. Garnish with remaining 1/3 of strawberries.

Refrigerate the cake for at least 1 to 2 hours and up to 4 hours before serving to allow the flavors to melt. Cut into 10 slices.