Please Fave the Original Submission here.

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I think after all of that savory stuff, its time for cake, which is not a lie :P

From !

Open For Critique / Constructive Criticism

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Wow. I've been waiting all year to make this recipe and here it finally is! Not only that, but I think this would be great for my new group  faccc ^^ This cake is very popular in Japan, especially in Tokyo and you can find it in pretty much every bakery. This is a 2 layer cake with strawberries and whipped cram in the center and I'm ready to share ^^

INGREDIENTS

- Sponge Cake -

6 eggs
1 Cup Sugar
1/4 tea spoon Salt
1 teaspoon Vanilla extract
1 Cup Flour

- Whipped Cream -

475ml Heavy Whipping Cream
1/4 Cup Sugar
1 Teaspoon Vanilla extract
1 Teaspoon Vanilla extract

- Soaking Syrup -

6 Tablespoons hot water
3 Tablespoons sugar

9 Strawberries (All the same size)
8 Strawberries
2 Tablespoons Powdered sugar

TOOLS
Spring form pan
Electric hand mixer
Sieve
Silicone spatula
Cutting board
Frosting spatula
Medium frying pan
(Why a frying pan? You'll see why)

Before you start making the cake, preheat your oven at 350 degrees and grease your can with shortening and flower so the batter doesn't stick to the pan. Using your pan, take some parchment paper and trance a circle on the paper. Cut out the circle and a line it on the bottom of the pan.

Crack all 6 eggs into a medium mixing bowl and with an electric mixer, whisk the eggs at medium speed for 10 seconds, Mix at medium to add the cup of sugar and mix at high speed for 8 minutes. before the last minute, add your vanilla and salt. Move your spatula through the egg mixture and see if it's thick enough. If not, mix a little longer. Before you add your flour, swift it at least 3 times to remove any lumps. When the egg mixture is nice and thick, add your flour to the mixutre and DO NOT stir. You need to fold the flour into the eggs. By holding, you're not deflaiting the mixute and it stays nice and fluffy. You also don't want to over mix as the mixture will also deflait. Once all your flour is added, Add the batter into your pan and drop it on the surface at least 3 times to remove any air bubbles. Put the cake in the oven and bake for 40 minutes. After those 40 minutes, take it out of the oven and take something long and sharp to poke through the cake. If the sharp object comes out clean, the cake is done baking. Drop it 3 times on the counter again to prevent shrinking and leave it out for 40-60 minutes to cool.

In a medium frying pan, fill it up with ice but just 1/3 full and pour in some water into the pan. Put a medium mixing bowl into the pan and pour in all the whipping cream. Let the bowl sit in the pan for a minute or just long enough so the cream becomes chill. Then beat the cream at high speed and gradually add the sugar. Beat the cream till it forms a rippling pattern on the surface and add your vanilla and strawberry extract.

In a small bowl, mix the 6 tablespoons of hot water with the 4 tables spoons of sugar and let the sugar dissolve in the syrup

On a cutting board, cut the 8 strawberries length wise and put aside.

When your cake is completely cool, put it on a cake plate and cut it in half horizontally, making 2 layers. Brush the soaking syrup on top of the bottom layer and then spread some of the whip cream on top. add the sliced strawberries on top and spread more of the whip cream over the strawberries. Take the top layer of the cake and place it on top of the bottom layer. Brush the top of the cake with the syrup and spread some more of the cream so it covers. Cover the side of the cake with the cream and place the remaining 8 strawberries on top of the cake as shown in the image. Take your sieve and sift and the powdered sugar to create the look of snow. Take your knife and cut out a piece to serve

This beautiful Strawberry cake is one of the best recipes I've ever made and boy was I glad to share it with you guys ^^ From now on, I'm gonna make this recipe once a year and I strongly recommend you guys try it out!


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being