Christmas is a time of joy, celebration, and delicious treats. Among the many holiday desserts, the Classic Japanese Christmas Cake stands out as a delightful and elegant option. This cake is a harmonious blend of light vanilla sponge cake, fluffy whipped cream, and the vibrant sweetness of fresh strawberries. In this article, we'll take you on a step - by - step journey to create this mouth - watering holiday dessert, along with some useful tips for making it ahead and storing it properly.
### Ingredients for the Vanilla Sponge Cake
To start with the vanilla sponge cake, you'll need the following ingredients:
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup all - purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
### Preparing the Sponge Cake
First, preheat your oven to 350°F (175°C). Line a 9 - inch round cake pan with parchment paper. In a large bowl, beat the egg yolks with half of the sugar until they turn pale yellow and become fluffy. Add the vanilla extract and mix well. In a separate bowl, sift together the flour, cornstarch, and salt. Gradually fold the dry ingredients into the egg yolk mixture.
Next, in a clean and dry bowl, beat the egg whites until foamy. Add the remaining sugar gradually, continuing to beat until stiff peaks form. Gently fold one - third of the beaten egg whites into the egg yolk and flour mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to over - mix. Pour the batter into the prepared cake pan and smooth the top.
Bake the cake in the preheated oven for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then invert it onto a wire rack to cool completely.
### Ingredients for the Whipped Cream and Assembly
For the whipped cream, you'll need:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
### Making the Whipped Cream and Assembling the Cake
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once the sponge cake is completely cooled, use a serrated knife to cut it into two or three layers, depending on how thick you want each layer to be. Place one layer of the cake on a cake plate. Spread a generous layer of whipped cream over the cake layer. Arrange fresh strawberries on top of the whipped cream. Repeat the process with the remaining cake layers and whipped cream, finishing with a layer of whipped cream on the top and sides of the cake. Decorate the top of the cake with more fresh strawberries.
### Tips for Making Ahead and Storing
If you want to make the cake ahead of time, you can bake the sponge cake a day in advance. Wrap it tightly in plastic wrap and store it at room temperature. The whipped cream can be made a few hours before assembly and kept in the refrigerator. Once the cake is assembled, it should be stored in the refrigerator. It can stay fresh for up to 2 - 3 days. Just make sure to cover it well to prevent the strawberries from drying out.
The Classic Japanese Christmas Cake is not only a delicious dessert but also a beautiful centerpiece for your holiday table. With its light and airy texture, it's sure to be a hit with your family and friends. So, this Christmas, roll up your sleeves and give this recipe a try!
