17 Mar 2021
1st December 2020
Japanese Christmas Cake Recipe
If you have lived in Japan, then you know about the bizarre interpretation of Christmas they have over there. For the perfect 25th of December, you need some fried chicken, hot sake and a strawberry cake.
When I used to teach in Japan, my students would always tell me that the Christmas cake was the most important part of Christmas. I’m not sure that a Japanese audience would be very interested in a traditional British Christmas cake, but a Japanese Christmas cake is much more universally pleasing.
Fresh Strawberries are a crucial part of the dish, as they are in season at this time of year. They are the most important ingredient so make sure you get you hands on some nice one.
The ingredients are:
50g sugar (and a separate 4tbsp for the cream)
1/4 tsp baking powder
A bowl of warm water
2 tbsp milk
2 tbsp honey
500ml double cream
and a lot of fresh strawberries (Two punnets, maybe more)
- First, you need to make the sponge—Preheat the oven to 175°C and butter an 8-inch round cake tin.
- Fill up a bowl with warm water and set it aside.
- Grab a fresh, smaller, bowl and crack four eggs into it. Whisk the eggs with an electric whisk and gradually add 50g of sugar so that it can dissolve into one mixture.
- Place your sweet mixture over the warm water and continue to whisk thoroughly, until white. The water will make the cake extra light through the double boiler technique.
- Microwave 2 tbsp of milk for 10-15 seconds. Stir in 2 tbsp of honey and whisk into the egg mixture.
- Sift 50g of flour and ¼ tsp of baking powder into the mixing bowl with the other ingredients. Gently mix with a wooden spoon. When all of the elements are combined, you’re ready to bake.
- Pour the cake mix into your buttered cake tin and level out the mixture using a spatula. Bake for 25 minutes.
- After 25 minutes, cool the cake on a wire rack.
- Next, you have to move onto the cream. Pour 500ml of double cream and 4tbsp sugar into a mixing bowl.
- Whip the cream energetically until it thickens into stiff peaks.
- Separate the cream mixture into two bowls, half for the filling and half for the outer layer of the cake.
- Cut half of your strawberries into thin slices and add them to one of the bowls of cream.
- Your sponge should be cooled by now. Cut it in half horizontally and spread the strawberry and cream mixture inside as a filling.
- Use the other half of the cream to coat the cake in a beautiful white layer, as if it’s been blanketed by snow. Add you leftover strawberries on top, and you’re ready of a romantic, Japanese Christmas.