Japanese Christmas Cake Recipe
Japanese Christmas Cake Recipe is a light, fluffy sponge layered with sweet whipped cream and fresh strawberries, creating a festive, delicate dessert. Its soft texture and balanced sweetness make it a celebrated holiday treat in Japan. The cake combines airy layers, fresh fruit, and subtle syrup to produce a visually appealing and delicious centrepiece, bringing charm and joy to Christmas celebrations.
Equipment
- 8-inch round cake pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Fine mesh sieve
- Offset spatula or cake scraper
- Serrated knife (for slicing cake layers)
- Pastry brush (for syrup)
Ingredients
For The Sponge Cake
- 1 cup cake flour sifted
- ¾ cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons butter melted
- ½ teaspoon baking powder
- ½ teaspoon lemon juice
For The Whipped Cream Filling & Topping
- 1½ cups heavy whipping cream chilled
- 4 tablespoons granulated sugar
- 10 –15 fresh strawberries thinly sliced (plus extra whole berries for decoration)
- 1 teaspoon vanilla extract
For The Simple Syrup
- ¼ cup water
- ¼ cup sugar
- 3 tablespoons orange liqueur such as Grand Marnier
Instructions
Get The Pan Ready
- Line the bottom of a round cake pan with parchment paper. Warm up the oven to 350°F (175°C).
Beat The Eggs And Sugar
- In a large mixing bowl, whip the eggs and sugar for about 7–10 minutes until the mixture turns pale, thick, and fluffy. If you like, add a little lemon juice to help keep the foam stable.
Add The Dry Ingredients
- Sift the cake flour (and baking powder, if you’re including it) over the egg mixture in a couple of batches. Fold it in gently with a spatula so you don’t knock out the air.
Mix In The Milk, Butter, And Vanilla
- Stir together the warm milk, melted butter, and vanilla. Add a spoonful of the batter to this mixture to lighten it, then fold it back into the main bowl.
Bake The Sponge
- Pour the batter into your prepared pan and tap the pan lightly to pop any big air bubbles. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool And Slice The Cake
- Let the cake rest in the pan for about five minutes, then turn it out onto a rack. Once it’s completely cool, slice it horizontally into two or three even layers.
Make The Syrup And Whipped Cream
- Warm the water and sugar just until the sugar dissolves, then stir in the orange liqueur and let it cool. Whip the heavy cream with a little sugar and vanilla until it forms soft to medium peaks.
Assemble The Cake
- Brush each layer with the syrup. Spread a layer of whipped cream and add sliced strawberries between each section. Cover the whole cake with more cream and decorate the top with whole strawberries. Chill the cake for at least 30 minutes, then slice and enjoy when ready.