How to make Japanese Christmas cake (without a hot water bath)
- Yield: 8 people 1x
- Category: Dessert
- Cuisine: Japanese
For the cake
- 1/2 cup sugar (~50grams)
- 1 cup cake flour (~100 grams, sifted )
- 3 large eggs (yolks separated)
- 1 dash vanilla extract
- 1 dash salt
- 1 Tbsp whole milk
- 1 1/2 Tbsps unsalted butter
For the whipped cream and toppings
- 6 Tbsps powdered sugar
- 1 pint heavy cream ( 2 Tbsps removed ; total 450mL; keep cold for better structure )
- 1 tsp vanilla extract
- 1 pint fresh strawberries (half sliced thinly, 4–5 pieces cored and left whole)
- 1/4 cup Fresh blueberries
- 2–3 Tbsps powdered sugar (for dusting )
- Christmas figurines
For the syrup
- 2 Tbsps sugar
- 1/4 cup water
- 1–2 Tbsps Cointreau (alternatively, Grand Marnier or Rum)
For the shortcake
- Preheat your oven to 355 degrees F.
- Combine the milk and butter microwave 15-20seconds to melt the butter. Set aside.
- Using a stand mixer, whip the egg whites until stiff peaks form. As you noticed the stiff peaks forming, add the sugar in 2-3 portions while continuing to beat the egg whites.
- Once all of the sugar has been added, continue beating the egg whites and add egg yolks, one at a time and continue beating. Watch as the color turns from a darker yellow to a more pastel yellow (like the color of a peep – [Easter candy]!)
- Add the vanilla extract and the milk butter mixture and mix until just incorporated.
- Use a large spatula to gradually fold in the flour in 2-3 portions, once all the flour has been mixed in transfer to a cake pan lined with parchment on the bottom and the sides. Use a toothpick or chopstick to even out the surface if needed.
- Bake for 30-40 minutes until it appears gold in color. Use a toothpick test if youre unsure, when it comes out clean it’s done.
- Allow to cool on a wire rack and the slice in half.
For the whipped cream
- Combine the powdered sugar, heavy cream and vanilla extract and whip in the stand mixer using a wired whisk. Set aside.
For the syrup
- Mix the sugar in the water and microwave 5-10 seconds to help dissolve. Add in liqueur and set aside.
- Using a spoon or pastry brush, generously add the syrup to each layer of cake. If you dont have the rough side (cut side up) you can poke holes with a fork to help the syrup get absorbed by the cake.
- Place one layer of cake on the bottom of a plate or cake turner, layer with whipped cream and top with the sliced strawberries. Optional to add another layer of whipped cream on top.
- Place the second cake layer on top (and repeat if using third and fourth layers). Once you add the top layer of cake, add a layer of whipped cream, along with whole strawberries, blueberries and Christmas decorations as you’d like.
- Serve immediately and enjoy with some hot Japanese tea!