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Japanese Christmas Cake

Asia, Far East: Japanese

This cake is used for various celebrations throughout the year.


For sponge cake:
1/3 cup all purpose flour
1/3 cup sugar
1/4 tsp baking powder
3 eggs
1 1/2 tbsp butter

For whipping cream:
2 cups heavy cream
4 tbsps sugar
10 pieces whole strawberry
Other fruits (peaches, cherries, and so on)


Put eggs and sugar in a bowl and whisk very well. Place the bowl over hot water in another large bowl and whisk further. When the egg mixture becomes white, sift flour and baking powder together and add to the bowl. Add melted butter in the bowl and mix gently. Preheat the oven in 350-degree. Spread some butter inside of a round cake pan and place baking wax paper. (*8 inches round pan.) Pour the batter in the pan and bake in the preheated oven for 25-35 min. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Slice 4 pieces of strawberries into thin pieces. Take the half of the whipped cream and mix the sliced strawberries. Place the cream on top of a round cake slice. Place another cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with 6 pieces of strawberries.

Make 4-6 servings.

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