JAPANESE STRAWBERRY LEMON CREAM CAKE

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This Japanese style strawberry lemon cream cake is a celebration type of cake. A light and fluffy spongy layered cake with luscious whipped cream and apricot jam fillings. Elegant, delightful yet easy to make!

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Japanese strawberry lemon cream cake – light, airy, fluffy and the most elegant cake for spring! This multi layered sponge cake with lemon flavour, fills over with creamy whipped cream and a thin layer of apricot jam is totally scrumptious. The top of the cake is decorated with cream dollops, fresh strawberries, mint leaves and yellow sprinkles.

This type of celebration cake with whipped cream is very popular in Japan and others Asian Countries. A classic must order cake that is great for any occasion. Using whipped cream in frosting give the cake a lighter, airy and smooth texture. They are not as rich and heavy as the classic buttercream cake. You will enjoy this delicate Japanese strawberry lemon cream cake the moment you taste it.

WHAT’S MAKE JAPANESE CREAM CAKE SO DELICIOUS

3 important components – a good sponge cake base, fresh whipped cream and fresh fruits which is strawberries in this recipe. These 3 make the perfect Japanese cake!

Sponge cake – Japanese sponge cake is soft, airy and light in texture made using cake flour and eggs. It made by using air as the natural leavening agent and whipped it into the eggs to make it rise. A classic sponge cake shouldn’t be overly sweet, it is important to balance off the taste with whipped cream and strawberries.

Fresh whipped cream – use chilled heavy cream with at least 30% fat content for whipping. Whip the cream with icing sugar until stiff peak. Incorporate gelatin into the mixture to stabilise the cream and helps with holding the shape.

Fresh strawberries – decorate cake with beautiful strawberries make it more appealing and vibrant. Not only that, this pair enhances your palate every second when you bite into it and keep going for more.

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WHAT DO YOU NEED TO MAKE JAPANESE STRAWBERRY LEMON CREAM CAKE

For sponge cake

  • Eggs
  • Sugar
  • Vegetable oil
  • Milk
  • Salt
  • Cake flour
  • Lemon extract

For whipped cream

  • Heavy cream
  • Icing sugar
  • Lemon extract
  • Gelatin
  • Water
  • Jam of your choice
  • Fresh strawberries, mint leaves and sprinkles for decoration.

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RECIPE

This Japanese style strawberry lemon cream cake is a celebration type of cake. A light and fluffy spongy layered cake with luscious whipped cream and apricot jam fillings. Elegant, delightful yet easy to make!



JAPANESE STRAWBERRY LEMON CREAM CAKE
Prep time: 1 HOUR
tOTAL TIME: 1 HOUR 55 MINUTES
cooking time: 25 minutesserve: 10 SLICES

INGREDIENTS:

Cake batter
– 6 egg whites, chilled
– 1/4 cup sugar
– 6 egg yolks
– 1/2 cup sugar
– 2 tbsp veg oil
– 3 tsp milk
– 1/2 tsp salt
– 1 1/3 cup sifted cake flour
– 2 tsp lemon extract


Whipped cream
– 600ml heavy cream, chilled
– 3/4 cup icing sugar
– 1 tsp lemon extract
– 1 tbsp gelatin
– 6 tbsp water
1/2 cup jam of your choice



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INSTRUCTIONS

– Gather all the ingredients

– Preheat oven to 180 ºC, in a stand mixer, beat egg whites and slowly add 1/4 cup of sugar. Beat on high speed for 5 minutes or until it reach stiff peak.

– In a separate bowl, beat egg yolks and 1/2 cup sugar, beat for 2 minutes until egg is lighten in colour.

– Add vegetable oil and continue beat until mixture is creamy and smooth. Add milk, salt, sifted cake flour and lemon extract. Gently stir it until mixture is well incorporated.

– Add 1/3 of the meringue into the cake batter and whisk to combine.

– Add the remaining meringue and whisk well. Do not over whisk.

– Grease only the bottom of the cake pan and pour batter into the cake pans. I’m using 2* aluminium cake pan size 16cm with removable base. If using a normal cake pan, place baking paper on the bottom of the pan.
– Bake them in the preheated oven at 180 ºC for 25 minutes or until toothpick inserted and comes out clean.

– Transfer to a cooling rack and let’s cool down for 10 minutes before remove it from the cake pan. Run a knife around the pan and remove the bottom. Wrap the cakes in a plastic wrap to keep them moist and store in the refrigerator while preparing the whipped cream.

– To prepare the whipped cream, in a small bowl add gelatin and water, stir well. Place it in the microwave and heat for 10 second. Remove and stir, reheat for another 10 second. Stir well and set aside.
– In a large bowl, whip heavy cream, icing sugar and lemon extract using a hand mixer until thicken and smooth, at soft peak.

– Add warm gelatin water into the cream mixture and whip until it reach stiff peak.

– Cover with plastic wrap and refrigerator for 30 minutes or until ready to use.
– When ready to assemble, remove cake from the refrigerator. Unwrap and slide each cake from the middle horizontally into half. 4 slices in total.
– Transfer whipped cream to a piping bag. Place one slice of cake on a cake stand, pipe cream in a circle and fill the center with jam. Repeat the remaining slices.

– Add whipped cream on the top, spread and smooth the top of the cake using a spatula. Add cream on the side to lightly cover the cake and smooth the cream all over with spatula. Scrap off excess cream.

– Pipe the top of the cake with small dollap, decorate with fresh strawberries, mint leaves and sprinkles with yellow sprinkles.

– Chill it in the refrigerator until ready to serve. Slice and serve with extra strawberries. Enjoy!
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