Moist, airy, and light, Japanese Strawberry Shortcake is among the most popular cakes in Japan. This elegant and classic dessert is perfect for any celebration. Here, I share how to keep the sponge cake moist and decorate it with berries and fresh whipped cream.
Strawberry Shortcake is probably one of the most popular and classic cakes in Japan. Whether it’s for birthdays, Christmas (did you know this cake is also sold as “Christmas Cake”?) or any type of celebration, we enjoy Strawberry Shortcake all year round. Cakes have such a special place in Japanese culture that we even bring them when we visit friends and family.
If you need a classy dessert to serve at your dinner party or something special for a bridal shower, a beautiful homemade Japanese Strawberry Cake fits the bill for the most special occasions. With some basics from the pantry, this simple yet elegant cake is one to remember when celebration season hits. Or when the strawberry is in season in your area, you have good enough reason to whip up this sweet treat to celebrate. I promise, your guests will fall hard for it!
What is the Japanese Strawberry Shortcake?
The concept of the Japanese Strawberry Shortcake may have originated in the US with some adaptation. Instead of sweet biscuits, a Japanese strawberry shortcake is made of 2-3 layers of sponge cake, with fresh strawberry slices, whipped cream filling, and whipped cream frosting.
This cake might seem rather simple, yet when all the components are prepared perfectly, it comes together as an amazing dessert.
The majority of recipes for Japanese strawberry shortcakes are very similar, so what makes them different? It all comes down to the various techniques you use when making it. I want to thank my dear friend Naomi for spending hours in my kitchen testing different variations of strawberry shortcake recipes with me. We spent days testing and making so many cakes, and we decided this is by far the best one.
Because this recipe requires detailed explanations, it was impossible for Mr. JOC to take step-by-step pictures AND film the video at the same time. Therefore, we decided to focus on the step-by-step pictures this time because I can’t explain everything in our short video. We’ll add a video for this recipe in the future.
Components of Japanese Strawberry Shortcake
This recipe is probably one of the longest recipes on my blog, with close to 50 steps. I know it’s a bit of an overkill but I really think these step-by-step pictures are helpful and I can explain the step a little more in detail along the way.
Japanese strawberry shortcake consists of 3 components: sponge cake, whipped cream, and strawberries. It’s simple as that. However, creating the perfect sponge cake and whipped cream involves many techniques.
And to make a really good shortcake, precise measurement (please use a kitchen scale and thermometer!) really helps, especially if you don’t bake often.
Sponge Cake
Japanese sponge cake is very moist, airy, light, and it’s not overly sweet. Personally, I think this is the most important part of the cake.
The sponge cake is a genoise cake. It‘s made by beating air into the eggs to make it rise. This replaces a chemical leavening agent like baking soda or baking powder.
The dimensions of the sponge cake we need to consider include sweetness, elasticity, and texture.
The sponge cake cannot be too sweet or else it overpowers the whipped cream and the tartness of the strawberry. The sweetness has to be perfectly balanced with the rest of the cake.
When you bite into the sponge cake, it needs to have some elasticity and firmness of bite. Once again, if it’s too hard or too soft, it ruins the cake.
Lastly and probably the most critical is the texture of the sponge cake. The size of the bubbles within the sponge needs to be consistent. It should not be too rough on the tongue yet it does need some structure so you can feel them. This is probably the part I tested the most to achieve the perfect result.
By the way, if you want to bake a flat cake (my cake is a little curve on the top), I found a great article to solve this problem!
Freshly Whipped Cream
To make fresh whipped cream is not too difficult. Before you begin whipping cream, make sure to chill your bowl and the heavy cream. This allows the cream to stay cold longer during the whipping process. Basically, cream whips better when it’s cold. The temperature affects how long it requires to whip, how light and fluffy it will get, and how long it is likely to stay that way (more science here).
My friend and I have tested the different amounts of sugar and we concluded that 8% of sugar to heavy whipping cream ratio gives perfect sweetness for the cake.
Fresh Strawberries
Fresh strawberries might not be the easiest ingredient to purchase depends on where you live. I know I’m spoiled in California where we literally have strawberries all year round. When you select the strawberries, make sure they are equal in size and not too large so they’ll be more visually appealing.
Last note, since we do not wash the strawberries but clean them with a damp cloth (to prevent them from going bad and adding moisture to the cream.), I do recommend buying organic ones.
Japanese Strawberry Shortcake for the Holidays
After several recipe testings, I am really happy with my results. My friends and family who enjoyed the cake agreed as well. Since then, I’ve served the Japanese strawberry shortcake several times over the holidays and it’s been a huge hit.
The flavor and texture of strawberry shortcake get even better if you let it rest overnight, so it is also a great make-ahead treat.
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Japanese Strawberry Shortcake
Ingredients
- 1 Tbsp butter (for greasing the pan; or use shortening or cooking spray)
For the Sponge Cake
- 3 Tbsp unsalted butter
- 2 Tbsp whole milk (use whole milk for the best results)
- 4 large eggs (50 g each w/o shell)
- ½ cup sugar (½ cup + 2 Tbsp, to be precise)
- 1 cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; see Notes for how to make your own cake flour)
For the Syrup
- 2 Tbsp water
- 3 Tbsp sugar
- 1 Tbsp liquor of your choice (optional; I like orange liqueurs like Grand Marnier or Cointreau)
For the Fresh Whipped Cream
- 2 cups heavy (whipping) cream (36% fat; must be at least 30–35% fat)
- 3 Tbsp sugar
For the Decoration
- 1 lb strawberries (for filling and decoration; look for similar-sized strawberries to decorate the cake; buy an extra pack to increase your chances of finding berries of the same size)
- 10 blueberries
- 2 sprigs mint leaves
Instructions
Before You Start…
- Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- Make sure the eggs and butter are at room temperature. Sift the cake flour at least twice.
To Prepare the Pan, Oven, and Double Boiler
- Place an 8-inch (20-cm) cake pan on top of parchment paper, trace around the pan, and cut out 1 circle. Grease one side of the parchment paper and both the bottom and sides of 1 cake pan with 1 Tbsp butter. Then fit the parchment paper in the cake pan, greased side up. I avoid parchment paper on the sides because sometimes it pulls the batter and affects the final result of the cake.
- Preheat your oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). It’s always better to preheat longer, preferably 15–20 minutes extra. Tip: You preheat the oven so that all the surfaces inside your oven (walls, floor, door, and racks) are the desired cooking temperature. This makes for an even temperature throughout the oven and you won’t lose as much heat when you open the door for a few seconds. Depending on your oven, preheating might take 10 to 20 minutes.
- Prepare a double boiler. If you have never done this before, please see the Notes section below. Turn on the stove’s heat to high and bring the water in the saucepan (Pot A) to a rapid boil. Once boiling, reduce the heat to maintain a steady simmer. Put 3 Tbsp unsalted butter in the small bowl (Bowl #1) and set over the saucepan. Let the butter melt gently.
- Once the butter is melted, remove the bowl from the saucepan. Then add 2 Tbsp whole milk and whisk to combine. Set aside to keep it around 104ºF (40ºC). Tip: I highly recommend using whole milk instead of reduced-fat milk. I’ve tried using both and concluded that whole-fat milk makes a difference in the final result.
To Make the Sponge Cake (can make a day ahead)
- In a stand mixer bowl (Bowl #2), add 4 large eggs (50 g each w/o shell) and break the egg yolks and whites with your whisk.
- Add ½ cup sugar (½ cup + 2 Tbsp, to be precise) and whisk to combine.
- In a large pot (Pot B), bring about 2 inches of water to 140ºF (60ºC) and maintain the temperature. Then, set the stand mixer bowl (Bowl #2) directly over the pot and whisk constantly so the eggs don’t scramble. This is called a bain-marie or water bath, where you set the bowl of food directly over a larger container of simmering water to temper the heat for gentle, even cooking. You can also use the double boiler method, where you set the egg mixture bowl (Bowl #2) over Pot B. The bowl doesn’t touch the simmering water of the pot.
- Whisk until the temperature of the egg mixture reaches 104ºF (40ºC). Remove Bowl #2 from Pot B and set it up on the stand mixer with the whisk attachment.
- Whisk on high speed (Speed 10) until the mixture is fluffy, for about 2 minutes. The batter should be loose yet thick and glossy.
- When the batter is pale, fluffy, and tripled in volume, reduce the speed to low (Speed 4) for several seconds. Stop the mixer and lift some of the batter with the whisk to check the consistency. If the batter falls off your whisk in a solid line or ribbon on top of the mixture, you’ve reached the “ribbon stage” (see Notes). Remove the bowl from the stand mixer.
- Add half of the 1 cup cake flour to the bowl. Using the whisk, fold gently but thoroughly. Do this by rotating your bowl slowly while simultaneously moving your whisk in a down-and-over motion.
- Add the rest of the flour and fold gently to make sure all the flour is incorporated quickly so your mixture doesn’t deflate.
- With your spatula, take out one scoop of the batter from the bowl and add it to the butter and milk mixture. Tip: If we add the butter and milk mixture into the entire cake batter, the fat in the butter will deflate the batter.
- Incorporate the butter and milk mixture into a small amount of the batter first before adding it to the entire cake batter.
- Add the mixture back into the cake batter by pouring it over a silicone spatula. This prevents the mixture from deflating the batter and helps disperse the mixture. Gently fold until incorporated. When you lift the spatula, the batter should fall like a ribbon.
- Pour the batter into the center of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour it around the edges of the cake pan, not the center.
- Firmly tap the cake pan on the counter to release air bubbles in the batter.
To Bake
- In the preheated oven, bake at 350ºF (180ºC) for 20–25 minutes. Check if the sponge cake is done by inserting a skewer in the middle; if it comes out clean, the cake is ready. While the cake is baking, start preparations for the cake assembly (see below).
- As soon as you take out the cake pan from the oven, drop it on the counter to “shock” the cake so it stops shrinking. Separate the cake from the pan by running a sharp knife or offset spatula around the sides.
- Take the cake out of the pan by placing the wire rack on top and flipping the cake over onto the rack.
- Immediately remove the parchment paper.
- Place another wire rack on top and flip it back over. The top of the cake is now facing up.
- Cover the cake with a damp towel until cooled to keep moisture in the cake. Make sure the towel is thin (not heavy) and wring the water out well so that the towel is damp, not wet. I use IKEA’s thin dish towel. If you keep the sponge cake for later use, wrap it with plastic wrap after it‘s completely cooled and keep it in the fridge (see Notes). Tip: You can make the sponge cake the day before. It actually tastes better and it's easier to slice the cake in half.
To Prepare the Strawberries and Syrup (While the Cake is Baking)
- While the cake is baking, divide 1 lb strawberries into 2 groups, one for the decoration and the other for the filling. Keep the beautiful, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with a damp paper towel (do not wash, as we don’t want the strawberries to be moist and become moldy). Slice off the core for all the strawberries.
- For the strawberries that we will use for the decoration, cut them in half lengthwise. For the strawberries that we will use for filling, slice them lengthwise into ¼-inch (5 mm) slices.
- To make the syrup, combine 2 Tbsp water, 3 Tbsp sugar, and 1 Tbsp liquor of your choice (optional) in a small bowl (Bowl #3). Microwave for 1 minute to dissolve the sugar.
To Make the Fresh Whipped Cream (While the Cake is Cooling)
- While the cake is cooling, prepare an ice bath by placing ice cubes and water in a large bowl (Bowl #4). Place a clean and dry mixing bowl (Bowl #2) in the ice bath and add 2 cups heavy (whipping) cream and 3 Tbsp sugar to keep it cold. Tip: For the perfect sweetness, the sugar should be 8% of the heavy cream weight.
- Transfer the mixing bowl to the stand mixer and whisk on high speed. The cream will become thicker and smooth. When you lift the whisk out of the cream while it’s still liquid, and the cream holds its shape as it drops, it’s ready. Remove the bowl from the stand mixer and put it back in the ice bath.
To Assemble the Cake
- With a serrated knife, slice the cooled cake horizontally into half to make 2 layers (top and bottom).
- Place the bottom of the cake on the cake circle. Brush the syrup on the top and sides of the bottom layer. This will help the sponge cake stay moist.
- Using a hand whisk, whisk only the cream at one spot by the edge of the bowl instead of whisking the entire bowl of cream. We will make the whipped cream as we need it. With this approach, we can also control the stiffness of the whipped cream.
- When the cream at the edge of the bowl reaches medium peaks, transfer it to the top of the bottom cake layer. Medium peaks mean when you lift the whisk, the cream will hold its shape, but the tip of the peaks will fold back on itself.
- Spread the whipped cream evenly. If you don’t have enough whipped cream, whip more and add it onto the cake.
- Place the sliced strawberries on top of the whipped cream as you see in the pictures. Keep the center area open by not covering it with strawberries. This will make it easier to cut the cake into slices.
- Whip the cream again at the edge of the bowl.
- Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries; do not add too much.
- Place the top layer of the sponge cake over the bottom layer. Brush the syrup on the top and sides of the sponge cake.
- Whip more cream and place it on top of the cake.
- Place the tip of the offset spatula in the center of the cake at a 30-degree angle and turn the cake turntable toward you to create a smooth top. Lightly coat the sides of the cake with a thin layer of whipped cream.
- Now add more cream to the sides, little by little. Place the offset spatula at a 90-degree angle and push the turntable away from you.
- Remove the excess cream from the cake and put it back into the bowl.
To Decorate the Cake
- For a basic decoration, I use a Wilton 2A decorating tip. Put the tip in the piping bag and cut off the tip so the metal will show from the bag. Fold the top half of the bag outward as you see in the picture (over your hands).
- Whip the cream to stiff peaks. When you lift the whisk, the peaks will hold firm. Put the cream into the piping bag. Once you fill the bag halfway, lift up the top half of the bag and push the cream down toward the tip.
- Squeeze the piping bag to test to make sure the cream comes out smoothly. When you’re ready, hold the piping bag at a 90-degree angle and squeeze about a 1-inch-wide ring of whipped cream around the top edge of the cake. This will be the base for the strawberries.
- Decorate and place the strawberries cut-side down on top of the whipped cream. Then squeeze small dollops of whipped cream between and around all the strawberries. Place 10 blueberries between the whipped cream dollops. Place 2 sprigs mint leaves as desired to add color.
To Store
- I recommend putting the cake on a cake stand with a dome or in a cake box to keep the cake shape while preventing it from drying. Keep the cake in the refrigerator and enjoy it within 2 days.
Notes
- For 1 cup cake flour, measure 1 cup all-purpose flour, then take away 2 Tbsp all-purpose flour and add 2 Tbsp cornstarch. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.
- small heat-resistant bowl (Bowl #1)
- small saucepan that fits Bowl #1 for the double boiler (Pot A)
- stand mixer bowl or large mixing bowl (Bowl #2)
- large pot that fits Bowl #2 for the bain-marie (Pot B)
- small bowl (Bowl #3)
- large bowl that fits Bowl #2 for the ice bath (Bowl #4)
- parchment paper
- cake pan (8 inches/20 cm)
- balloon whisk
- silicone spatula
- 2 wire racks
- offset spatula
- cake decorating tip Wilton 2A and plastic bag
- thermometer
- serrated knife
- cake circle (10″/25 cm)
- cake turntable
- cake stand with dome or cake box
Nutrition
Editor’s Note: The post was originally published on December 14, 2015
Great recipe! Thanks!
Thank you Kimberley! 🙂
I made this for my bible study and it was a huge hit! I made the cake a day ahead and it baked up perfectly 🙂 Thank you for such detailed instructions! I’ve never made a homemade cake before (if fact, I don’t really like cake all that much) so I was quite nervous but it tasted soooo good!
The only thing that went wrong was due to my serious lack of cake cutting skills. I couldn’t get an even horiztonal cut so my layers weren’t even… whoops
Hi Carolyn! I am with you, I’m not very expert either as I don’t have much patience… I found this trick to cut nice even layer.
http://www.marthastewart.com/964899/htb106-how-level-and-split-cake-layer-web-version-hi-resmov
So happy to hear your cake came out well for the first time! I’m glad my recipe wasn’t too long for you. 😀 I know I wrote too much. Hehe.
Hi Nami, thank you for your recipe! May I use brown sugar instead of granulated sugar for the sponge cake? Thanks! (:
Hi Chelsea! Sorry, but you can’t. Please use granulated sugar for this recipe – it’s very important. 🙂
Alright sure, thanks Nami! (:
For the cake flour, you showed how to substitute it, but is it the same cake flour from a grocery store or different? I am pretty excited to try this for my boyfriend birthday.
Hi Genesis! It’s very common method. Depends on cake flour brand, there are some other stuff, but a lot of bakers make their own cake flour this way. 🙂 Hope your boyfriend will like this cake, and happy birthday to him. 🙂
okay, thank you! Also another question, I am using a 9 inc pan instead of an 8 inc pan, do you believe there be different taste or look to it?
Hi Genesis! The sponge cake will be flatter because it’s a bigger cake pan. I recommend making double batch and bake the cake twice (or use 2 pans). If you see in my step by step pic, 8 inch give the thickness of the cake just enough to cut in half widthwise. If it’s 9 inch, the cake layer will be thinner. Hope this makes sense.
I love this recipe! I made it twice and both turned out so perfect. Thank you for the detailed steps and instructions! It was more steps than the usual cakes I make but so much more worth the effort!
Hi Rayne! I’m so glad to hear yours came out perfectly! Thank you so much for leaving your kind feedback here. 🙂
Hey Nami! I’m so glad you shared this recipe and all the detailed explanations. I tried this spongecake recipe today and it was a success, though not as perfect like yours..the cake wasn’t flat, it didn’t deflate (yay!)..however there’s one problem: the surface of the cake was not quite smooth, it felt like it had granules and it was a bit sticky. I wonder if it was because the sugar didn’t dissolve well into the eggs? Do you know what could be wrong? Thanks!
Hi Asl! Thank you so much for trying this recipe! I’m happy to hear you liked it. From your description, it looks like the sugar crystallized?
I’m not exactly sure if the sugar crystallized, but the surface felt as if there were sugar granules. When I made the cake, the eggs were at room temp and I whisked the sugar and eggs well. So I don’t know what’s the problem.
Hi Asl! I did a little bit research and some people shared 2 reasons.
1) Oven temp is too low. If you have a thermometer, check inside the oven temp, and don’t trust what oven says. It’s good to know the REAL temp vs. oven temp.
2) You didn’t cool down COMPLETELY. Steam from the cake end up sticky surface. Let it on the counter until completely cool down.
Hope this helps!
Hmm I’m guessing it’s probably because of reason 2…I let the cake cool inside the cake pan upside down on a wire rack. I didn’t take the cake out of the pan when it was done baking…Anyways thank you so much for giving me these tips! I’ll do more research 😀
Oh! You must take it out to cool down. Let me know if the problem still stays after you try. Should work!! 🙂
I ended up having to make two cakes because it doesn’t rise at all. I followed the recipe to the T but it still doesn’t work, how is it supposed to work?
Hi Roux! Small things (ingredients, technique, skill) matter. Many of my readers have tried this recipe already and succeeded, so I hope you give it a try again! Make sure to incorporate more air into the batter and keep it fluffy (step 3-11).
Dear Namiko
Thank you so much for the detailed guide and recipe. I am new to baking, and I must say with your guide, my cake turn out very well this time. Today is my second time baking a sponge cake. My first attempt baking a sponge cake failed (I used another recipe), so I did not proceed to frost it. With this sponge cake, I frost it as per your recipe. The result turns out well. My hubby and son loves this cake. Thanks, once again. Thumbs up.
Hi Denus! I’m so happy to hear your cake came out well! I wish I could make a video for this recipe, but it was very difficult to film and take step by step pictures at the same time, so I opted for just focusing on step by step pictures. Thank you for your kind feedback. I’m happy your husband and son loved this recipe! Thank you for letting me know! 🙂
Hi! I made this cake according to your recipe this morning, and it tastes great! Unfortunately, even though I followed the steps exactly, my cake come out dry. Do you have any suggestions? I baked it for 25 minutes and covered with a damp towel immediately.
Hi Mariann! It’s kind of difficult to know why, because ingredients and techniques you used affect the result and without me baking with you, I really don’t know what could be the reason. I listed some points here so please check:
Do not decrease the amount of sugar unless you’re comfortable baking the cake already. It’s important. 🙂
Do not use fat free milk etc. Use WHOLE milk to get good sponge.
Make sure batter is not hot. And heat up the bowl as I indicated at Step 3.
At step 6, make sure you mix enough to get ribbon stage. Under mixing is not good but you can’t over mix either.
At Step 11, incorporate more air into it without breaking air pockets in the batter, but if you over mix, it’s not good.
Make sure to add syrup.
While testing, I had a dry sponge once. That time I had only reduced fat milk and I’m pretty sure that was the reason for me. Also, I really think step 6 is very important for good sponge cake.
I don’t have the dry issue with this recipe, but I am happy to help out if you could provide more information and maybe picture.
I made the cake exactly as specified in your recipe… and actually the texture of the cake is MUCH better today than it was yesterday!! Is this typical?
Hi Mariann! It’s commonly known that 2nd day tastes better because the flavors are nicely soaked in. 🙂 I mentioned in the post that you can make ahead of time too. 🙂
I just assembled the cake today using the sponge cake I baked ytd. It was good but the sponge was a little dry.. may I know why? Thanks for detailed recipe! ????
Hi Velynn! I need to know entire process and ingredients to find out exactly why it was dry, but while I was testing, I realized few things.
Do not decrease the amount of sugar unless you’re comfortable baking the cake already. It’s important. 🙂
Do not use fat free milk etc. Use WHOLE milk to get good sponge.
Make sure batter is not hot. And heat up the bowl as I indicated at Step 3.
At step 6, make sure you mix enough to get ribbon stage. Under mixing is not good but you can’t over mix either.
At Step 11, incorporate more air into it without breaking air pockets in the batter, but if you over mix, it’s not good.
Make sure to add syrup.
While testing, I had a dry sponge once. That time I had only reduced fat milk and I’m pretty sure that was the reason for me. Also, I really think step 6 is very important for good sponge cake.
I don’t have the dry issue with this recipe, but I am happy to help out if you could provide more information and maybe picture.
Hi Nami, Thanks for the quick reply! 😀
From the points that you have mentioned, i reduce the sugar for the spongecake and also in Step 11, i may have over mix the batter as i started noticing the batter getting lower and lower. :C
Or leaving the spongecake in the fridge one day before made it dry.
Hi Velynn! Okay, leaving the sponge for one day is okay as long as it is wrapped in plastic wrap etc to avoid from drying. Small things make differences when it comes to baking, so experiment helps. I make the recipe many times before sharing on the blog and it’s interesting to see how the recipe improve or go wrong by doing different things when it comes to baking… 🙂
Hi Nami, if I would like to make chocolate Genoise instead, what would be the recommended of cocoa powder I should add? TY!
Hi Sho! So sorry for my late response. Add the cocoa powder to flour and sift together – remember to omit some of the four to replace cocoa powder. 🙂
Hi Nami, I’m just wondering how much cocoa powder i should add in would be recommended? 😉
Hi Florence,
We have not tried this recipe with cocoa powder before, and not sure how much cocoa powder will be good.
It’s up to how much chocolate flavor you would like to taste in your cake; you can use a 1 to 2 ratio (40 g cocoa powder: 80 g cake flour) or 1 to 5 ratio (20 g cocoa powder: 100 g flour), etc.
Please let us know how it goes!
Nami- I made your strawberry shortcake this morning for my mother for Mother’s Day. I was so nervous, but oh my goodness it turned out amazing! My decorating skills need some work, but your instructions were so detailed that everything turned out just like in your pictures! Thank you so much for all the hard work you put into this recipe, I will be making it every Mother’s Day from now on, at my mom’s request!
Thank you thank you!
Hi Alexa! Yay!!!! I’m so so happy to hear your cake came out well! AWESOME! I don’t decorate cakes so I am not so good at it too. But it’s okay, as long as it tastes good! 🙂 My family appreciate it and I’m sure yours did too!
I’m glad to hear my instructions were helpful. We couldn’t do both video AND step-by-step pictures for this recipe and decided to go with taking more step-by-step pictures so readers can follow as they cook. Thank you for your kind feedback! 🙂
I’m having trouble to get my eggs that pale yellow with the ribbon. My electric whisk is smaller and thinner than yours– do you think that’s why? Or is it the temperature of the eggs on top of the Bain Marie?
By the way, thank you for this recipe– I’m planning on making it for my mother’s birthday!
Hi Nik! No, a lot of people use hand held too, so it should not be the reason. Do you use a thermometer? So you’re saying you didn’t get to stage 6.
I really want this to work for your mom’s birthday!
Since the thermometer was optional I didn’t buy it but maybe it might be a good investment.
And thank you Nami! I can’t wait to try other recipes from you. I was inspired to go back to baking because of this Japanese tea and dessert room in NY: Cha-an. You should try it if you’re in the state:)
Hi Nik! I heard about Cha-an from my readers a few times, so I really wanted to go when I was in NYC 2 years ago… couldn’t make it but it’s on my list of places to visit next time! And thermometer is pretty helpful (although you don’t use it all the time), and I use it for my recipes. 🙂
Hi again Nami. I bought a thermometer but I still get to stage 6. Is it necessary to make sure the eggs are room temperature? That’s the only thing I can think of that could be a problem.
Hi Nik! Thanks for the feedback again! I do believe room temp egg is important. Cold eggs and room temp eggs behave differently. I wish I am there to see how you make it – it’s hard to know what is going on without being there… is there any unclear part in my recipe when you were making?
Your recipe is very clear! I just tend to be a bit loose when following directions sometimes. Okay, I’ll definitely let the eggs though reach room temp before whisking them.
I tried it again by making sure the eggs were room temp. This attempt was much better as the cake wasn’t as dense and it was a bit more spongey. Now the only thing I can think of is that I whisked the eggs with a fork instead of a whisk. Everything else in the recipe I followed exactly.
Hi Nik! Sorry for my late response. I’m glad my recipe is clear. 🙂
Glad to hear this time was a bit better. Whisk gives really nice air and I highly recommend. My favorite is OXO whisk. I tried different brands and this is by far the BEST.
http://amzn.to/26VGLdt (11 inch)
http://amzn.to/26VGLKq (9 inch)
Love your website and recipies Nami! Thank you for sharing your wonderful recipies.
Thank you Angela! 🙂
Hello,I was wondering if it is ok to use store brought whipped cream to use as the icing.I tried to make this cake last month but my icing didn’t get to the thickness I needed it to get when I tried to make it and I and to replace it with chocolate icing..Also can I refrigerated this cake after I finish putting the icing on it?
Hi Ree! Sorry for my late response. Store-bought whipped cream like Cool Whipped? I have never used it, but I don’t think it tastes good… Are you using your hand to whip? If you’re not sure how much you have to whip, I highly recommend using your hand to whip the cream. Beginning can be done with a mixer (like I did), but when you want to control how hard/soft your whip cream is, it’s much easier to control when you hand whip. You won’t over whip or under whip. I’m a beginner too, so that’s how I felt.
And yes, you have to keep it in the fridge after you make the cake. 🙂
I used a hand whisk to mix it and it didn’t come out thick enough but thanks for the tips.