This classic cake is the perfect combination of rich cream, airy sponge cake, and strawberries.
Plus, make it ahead of time.
PHOTO: RACHEL MAREK.
Credit:PHOTO: RACHEL MAREK. PROP STYLING: GABE GRECO
PROP STYLING: GABE GRECO
Serve up a showstopping layer cake for Christmas this year.
What Is Japanese Christmas Cake?
The result is a light and airy dessert that tastes like strawberries and cream.
Thaw completely in the refrigerator or at room temperature before frosting.
Can you make Japanese Christmas Cake ahead?
Do not frost the cake until ready to serve.
Make and cool cake as directed.
Wrap in plastic wrap and store at room temperature up to 24 hours before finishing.
Grease an 8-inch springform pan.
Line the bottom and sides with parchment paper.
The parchment should extend beyond the top by at least 1 inch to allow the cake to rise.
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time until nearly stiff peaks form.
Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
Add remaining egg whites and fold in gently until combined.
Sift half of the flour and the salt over the mixture; fold in.
Sift remaining cake flour over the mixture and fold in until combined.
Combine oil and milk in a small microwave-safe bowl.
Microwave on high (100% power) 30 seconds.
Pour over the mixture; fold in until combined.
Pour batter into the prepared pan.
Smooth top with a small offset spatula.
Lift the pan 6 inches above the work surface.
Gently drop to release air bubbles.
Cool cake in pan on a wire rack 15 minutes.
Remove from pan and remove parchment.
Cool cake completely, upside down, on a wire rack.
In a small bowl, whisk together water and sugar until dissolved.
Let cool to room temperature.
In a large bowl, beat cream with an electric mixer until thickened.
Add powdered sugar, pudding mix, and vanilla.
Beat to stiff peaks.
Carefully slice cake horizontally into 2 layers.
Brush simple syrup onto each cake layer, using all of it.
Place top cake layer, top side down on a serving plate.
Spread whipped cream and half of the strawberries on the cake layer.
Filling should be about 1-inch thick.
Place remaining layer over the filling, cut side down.
Frost cake with the remaining whipped cream.
Decorate top of the cake with remaining strawberries.
Chill 1 to 2 hours before serving.
2,000 calories a day is used for general nutrition advice.
