Description
A light and airy Japanese-style sponge cake layered with stabilized whipped cream and fresh seasonal fruits.
Ingredients
4 large eggs, room temperature
1 cup cake flour, sifted
3/4 cup granulated sugar
1/4 cup whole milk
1 tbsp unsalted butter, melted
2.5 cups heavy whipping cream (chilled)
1/2 cup powdered sugar
1 tsp vanilla bean paste
2 cups strawberries, sliced
1 cup blueberries
2 kiwis, peeled and sliced
Instructions
Step 1: Preheat oven to 350°F and line two 8-inch pans with parchment paper.
Step 2: Whisk eggs and sugar over a water bath until warm, then beat on high until the mixture triples in volume.
Step 3: Gently fold the sifted cake flour into the egg foam in three separate additions.
Step 4: Combine milk and melted butter with a small scoop of batter, then fold back into the main bowl.
Step 5: Bake for 20-25 minutes. Cool completely in the pans before slicing into layers.
Step 6: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 7: Assemble by layering sponge, cream, and fruit. Frost the exterior and decorate with fresh berries.
Notes
Ensure the eggs are at room temperature to achieve the best volume in the sponge.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
