Christmas Cake Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 180 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line the base of a 7-inch round cake pan with parchment rounds. Sift together cake flour, cocoa, 1/3 cup of sugar, baking powder and salt.
2. Whip the oil and egg yolks with an electric mixer. Add the water and vanilla and stir. Fold the dry ingredients into the yolk mixture and whip on high for 2 minutes. Set aside.
3. In another bowl, whip the egg whites to a foam. Gradually add the remaining sugar and whip to stiff peaks. Gently fold the meringue into the batter, then pour into the prepared pan.
4. Bake for 30 to 35 minutes, until a wooden skewer inserted in the centre comes out clean. Drop the pan from about 6 inches (15 cm) onto the counter to release steam. Cool slightly, then unmould and cool completely on a rack.
5. Make the vanilla syrup: boil the water and sugar for a couple of minutes, then stir in the vanilla. Let it cool completely.
6. Make the chocolate whipped cream: melt the chopped chocolate over simmering water and let it cool to room temperature. Whisk in one-third of the heavy cream until smooth, then add the rest and whip to medium stiff peaks.
7. Slice the chilled sponge horizontally into three layers. Cut half the strawberries into 1/4-inch rounds and pat dry with paper towel.
8. Place the bottom layer on a cake board. Brush with syrup, spread about 1/8 of the cream, and arrange half the strawberry rounds on top. Add another 1/8 of the cream and spread evenly.
9. Add the middle layer, press lightly, brush with syrup, spread another 1/8 of the cream, and add the remaining strawberry rounds. Spread another 1/8 of the cream on top.
10. Place the top layer, press lightly and brush with syrup. Coat the cake with a thin layer of cream and refrigerate for 1 hour.
11. Pipe another 1/8 of the cream through a piping bag with your chosen tip, and set it aside.
12. Frost the whole cake with the remaining cream. Decorate with whole strawberries and the piped cream, then refrigerate for a few hours before slicing.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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EggCreamHeavy creamChocolateStrawberryDark chocolate