How to make Japanese strawberry sponge cake

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make Japanese strawberry sponge cake.

1. Preheat oven to 160 degrees Celsius. Line the bottom of a cake pan with a removable bottom with baking paper.

2.1212Put butter, milk and vanilla extract in a small bowl and set aside.

3.2121Sieve the flour twice to make the texture softer.

4. Place two eggs in a large heat-resistant container and beat them with a whisk until they become foamy.

5. Add white sugar and continue stirring manually for 30 seconds.

6.12 Place the bowl with eggs on a pot of boiling water and continue beating the eggs.

7.21 When the egg liquid slowly becomes warm, take the container off the pot. If conditions permit, use an electric egg beater and beat the eggs at high speed until they become light yellow, smooth and fluffy batter.

8. In short, just lift the egg beater. The egg liquid will not drop quickly. Turn the mixer to low speed and beat for about 1 minute.

9. Sift the flour into the egg mixture and use a spatula to gently mix the flour into the egg mixture.

10.1 Melt the butter, milk and vanilla extract over hot water and stir well. Be careful not to burn your hands!

11.2 Be gentle! Otherwise, the bubbles that were worked so hard to create in the previous step will disappear. Generally, stirring it 20 times will be OK.

12. Pour the melted mixture into the batter and continue stirring gently for 30 times until the batter becomes smooth and shiny. This step is very important. Make sure to mix it evenly, otherwise there will still be flour hidden in the cake after baking.

13. Pour the batter into the cake pan.

14.1Put it in the oven and bake for 35 to 40 minutes. Rotate the cake pan halfway through so the cake will bake more evenly.

15.2 Gently lift the cake pan and tap it on the table a few times to remove the bubbles in the cake batter.

16. Take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes out clean, then the cake is done. Otherwise, put it back in and bake for a while longer.

17. Set the baked cake aside.

18. After it has cooled completely, use a knife to gently cut a circle around the cake and slowly cut it into two slices along the mark.

19. Mix 2 tablespoons of white sugar and 3 tablespoons of sugar water together to make sugar water, and brush it between the two slices of cake.

20. Select the 5 most beautiful strawberries and cut each into four slices for decoration. Cut the remaining into two halves for sandwiches.

21. Take out the container from the refrigerator, add 300 ml of refrigerated fresh cream, 20 grams of white sugar, and a teaspoon of vanilla extract, and beat until 70% distributed.

22. Beat until 70% done.

23. Spread thick cream on a layer of cake, then arrange the strawberries in a circle with the cut ends facing outwards, and fill the middle with strawberries. Spread another layer of buttercream on top.

24. Place another layer of cake on the cream and press down lightly. Spread another layer of butter on the outside.

25. Use the back of a larger spoon to create texture.

26. Put the strawberries on the table and you’re done!

Today, I will introduce this simple and nutritious Japanese strawberry sponge cake to you. The editor also wishes that housewives can cook with a happy mood, so that their families can eat healthily and happily!