Recipe Details

Japanese Christmas Cake

This traditional Japanese Christmas cake recipe is a favorite of cookbook author, recipe developer, and Allrecipes Allstar Lisa Childs, who makes it every year for the holidays. It's a super-light, delicious sponge cake layered with fresh whipped cream and strawberries.

Makes:10 servings

Ingredients

6 eggs, separated and at room temperature
22 tablespoon white sugar
1/4 teaspoon salt
11/2 cups cake flour, sifted
2 tablespoon avocado or grapeseed oil
2 tablespoon whole milk
1/2 cup hot water
3 tablespoon orange liqueur (such as Grand Marnier)
3 cups whipping cream
1/2 to 3/4 cup powdered sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, sliced (3 cups

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Directions

Prep:25 mCook:45 mReady:1 h 10 m

Preheat oven to 320 degrees F (160 degrees C). Lightly grease an 8-inch cake pan; line with parchment paper. Parchment should extend 1 to 2 inches above edge of pan.
Mix egg yolks and 10 tablespoon white sugar in a large bowl with an electric mixer on high until mixture is pale and thick, 2 to 3 minutes. Wash and dry beaters.
Mix egg whites and 6 tablespoon white sugar in a medium bowl with an electric mixer on high until medium-stiff peaks form (tips curl). Mixture should be glossy and extremely fluffy.
Gently fold about one-third of egg white mixture into egg yolk mixture. Add the remaining two-thirds egg white mixture; gently fold in, taking care not to deflate batter, until fully incorporated, about 30 folds.
Stir together salt and flour in a medium bowl. Sift half of flour mixture into batter; fold until just combined. Add remaining flour mixture; fold until well combined, about 40 folds.
Stir together oil and milk in a small bowl; microwave on High about 30 seconds. Pour into batter; fold until well combined, about 30 folds. Batter should still be airy.
Pour batter into prepared pan. Gently tap pan on countertop to remove any air bubbles.
Bake in the preheated oven until top is golden brown and an instant-read thermometer inserted in center registers at least 190 degrees F (88 degrees C), 40 to 45 minutes. Invert onto a wire rack; let cool.
Meanwhile, for simple syrup, combine hot water, liqueur, and remaining 6 tablespoons white sugar in a small bowl, stirring until sugar is dissolved. Let cool.
Pulse whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.
To assemble cake, slice cooled cake horizontally into 3 equal (1-inch) layers. Brush simple syrup evenly over each portion, using all of it. Put one cake portion on a cake plate or serving tray.
Spread about 3/4 cup whipped cream on plated cake layer. Arrange 1/3 of strawberries over cream. Spread another 3/4 cup whipped cream over strawberries, pressing whipped cream between berries. Top with a second cake layer; repeat with whipped cream, berries, and third cake layer.
Frost top of cake (and sides, if desired) with whipped cream. Garnish with remaining 1/3 of strawberries.
Chill cake at least 1 to 2 hours and up to 4 hours before serving to allow flavors to meld. Cut into 10 slices.