This cake was done by my 17-year-old nephew in Tokyo. How lovely!
In Britain, we like fruity, boozey and dense Christmas cake, but in Japan, light and fluffy cake is favored.
It is a sponge cake covered with whipped cream. We have a tradition to have this on Christmas Eve.
You can make one at home. Icing it nicely takes some practice, but the sponge is made from a simple recipe.
Ingredients to make 18cm (7 in) cake
For the sponge
3 eggs, separated
20g powder sugar
1 tbsp water
For the cream topping:
500ml double cream or whipping cream
4 tbsp sugar
Around 20 strawberries
Line the cake tin with baking sheet. Preheat the oven to 350 F (175 c).
Beat egg whites with electric mixer until fluffy. Add sugar and beat until stiff.
Add egg yolks one at at a time, beating well each time. Beat further 5 minutes or so until the mixture is smooth and bubbles less visible.
Add 1 tbsp water to the mixture and stir lightly with a spatula. Shift flour and powder sugar into the egg mixture and stir with a spatula until just combined.
Insert a wooden skewer and move it up and down from right to left, left to right from bottom to top just once. This is to even out and take some air out from the sponge.
Bake in the oven for 30 minutes.
You can’t go too wrong with this recipe. Just one thing; DO NOT open the oven door the first 20 minutes.
You might have noticed that there is no fat added to the sponge. Fat comes from egg yolks. It is low fat and very light sponge.
You can decorate it however you would like. Instead of whipped cream, you can cover it with 100g of melted chocolate of chocolate flavoured whipped cream. You can enjoy this cake not only for Christmas but for any occasions.
This one is from the previous year. You see the same Santas on the cake. They are very well loved by the family and appear on the table every year.