This traditional Japanese Christmas cake recipe is a favorite of cookbook author, recipe developer, and Allrecipes Allstar Lisa Childs, who makes it every year for the holidays. It’s a super-light, delicious sponge cake layered with fresh whipped cream and strawberries.
Ingredients
- eggs, separated and at room temperature: 6 piece
- white sugar: 22 Tbsp (divided)
- salt: 0.25 tsp
- 1/2 cups cake flour, sifted: 1 piece
- avocado or grapeseed oil: 2 Tbsp
- whole milk: 2 Tbsp
- water: 0.5 cup
- orange liqueur, such as Grand Marnier®: 3 Tbsp
- whipping cream: 3 cups
- to 3/4 cup powdered sugar: 0.5 piece
- vanilla extract: 1 Tbsp
- strawberries, sliced (3 cups): 1 pound (fresh)
Metric Conversion
Stages of cooking
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Preheat oven to 320 degrees F (160 degrees C). Lightly grease an 8-inch cake pan; line with parchment paper. Parchment should extend 1 to 2 inches above edge of pan.
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Mix egg yolks and 10 tablespoon white sugar in a large bowl with an electric mixer on high until mixture is pale and thick, 2 to 3 minutes. Wash and dry beaters.
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Mix egg whites and 6 tablespoon white sugar in a medium bowl with an electric mixer on high until medium-stiff peaks form (tips curl). Mixture should be glossy and extremely fluffy.
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Gently fold about one-third of egg white mixture into egg yolk mixture. Add the remaining two-thirds egg white mixture; gently fold in, taking care not to deflate batter, until fully incorporated, about 30 folds.
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Stir together salt and flour in a medium bowl. Sift half of flour mixture into batter; fold until just combined. Add remaining flour mixture; fold until well combined, about 40 folds.
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Stir together oil and milk in a small bowl; microwave on High about 30 seconds. Pour into batter; fold until well combined, about 30 folds. Batter should still be airy.
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Pour batter into prepared pan. Gently tap pan on countertop to remove any air bubbles.
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Bake in the preheated oven until top is golden brown and an instant-read thermometer inserted in center registers at least 190 degrees F (88 degrees C), 40 to 45 minutes. Invert onto a wire rack; let cool.
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Meanwhile, for simple syrup, combine hot water, liqueur, and remaining 6 tablespoons white sugar in a small bowl, stirring until sugar is dissolved. Let cool.
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Pulse whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.
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To assemble cake, slice cooled cake horizontally into 3 equal (1-inch) layers. Brush simple syrup evenly over each portion, using all of it. Put one cake portion on a cake plate or serving tray.
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Spread about 3/4 cup whipped cream on plated cake layer. Arrange 1/3 of strawberries over cream. Spread another 3/4 cup whipped cream over strawberries, pressing whipped cream between berries. Top with a second cake layer; repeat with whipped cream, berries, and third cake layer.
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Frost top of cake (and sides, if desired) with whipped cream. Garnish with remaining 1/3 of strawberries.
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Chill cake at least 1 to 2 hours and up to 4 hours before serving to allow flavors to meld. Cut into 10 slices. Recipe Tip: You can bake the cake and prep the whipped cream up to 24 hours in advance; store separately. Gently rewhip cream and assemble.
