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
I need some troubleshooting tips – my batter, after I add in the butter, kind of fizzes up? Up until then, folding in the flour, it does resemble the ribbon stage… but after the butter, the batter becomes less ribbon-stage like. Please help 🙂
Hi Ashley! Thank you for trying this recipe! Hmmm. How did the cake turn out after having fizzles in the batter?
Hello Nami! I’ve made this recipe for my family before and we found that it was a little too sweet for our tastes. Is there a way we can lessen the sugar used because I am scared it will alter the texture and moisture of the cake. If I did that, will I have to change other factors in the recipe as well? Thank you so much! Also, I love your recipes!
Hi Ophelia! Thank you so much for trying this recipe! Is it possible to keep the sugar amount for the sponge? Being a Japanese cake, this sponge cake should already be less sweet than western cake. I worry about the moisture in the spongecake too, if you reduce the sugar… How about reducing sugar in whipped cream? Thank you for your kind words – I’m glad you enjoy my recipes!
thankyouu so much im gonna make it today 🎉 and i just finished analysing the recipe and it’s so well written and detailed which is honestly perfect for such an inexperienced baker like me 🙂 just curious, is it a must to keep it for two days before eating HAHAH we’re too excited to try the cake 🤩
Hi Eden! Thank you for your kind words. No, you don’t have to wait for 2 days. You “could” make ahead. Hope you enjoyed the cake. I’m so sorry for my late response.
I made the batter three times. Each time the batter deflated when I add the second portion of flour (I am using all purpose flour with cornstarch) . I don’t know what I am doing wrong. I am going to try the fourth time and this time I am going to use cake flour. If it’s still not working, I am going to need another technique.
Hi Snow! I’m sorry you’re struggling. Your flour is sifted, right? Maybe when you add, sprinkle in, instead of pour in? Good luck!
Hello Nami,
I am planning to make this for my mom as this was one of her favorite cakes when she lived in Japan. I was wondering if it was possible to scale this recipe down to a 6 inch layer cake?
Hi Tram! I think so, you may use the same amount but maybe make the sponge a bit thicker (I’m not sure if you need all the batter…). This spongecake is not as thick, so with 6 inch pan, you will get a bit thicker spongecake. It should work, but check the doneness by inserting the skewer and make sure it’s cooked through. 🙂
Hi Nami,thanks for the wonderful cake recipe! I dont bake often hence followed ur steps closely and baked using my Bosch Series 8 oven – 4D Hot Air for 180deg for 22mins. Im definately making this cake again next weekend! 1) The top 3/4 of the cake was spongy and flavourful! However the base 1cm was more densed. What happened and how to rectify? 2) How do i make the top of baked cake top flat rather than domed? 3) how to make the cake less eggy taste and more vanilla taste whole keeping the great spongy texture? Thanks for ur advice in advance!
Hi Adeline! Thank you for trying my recipe!
1) Hmm did it look like this? https://www.kingarthurflour.com/blog/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake
How about your oven? check your oven temp to make sure it’s hot enough. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.
2) You can buy this or make one:
https://www.kingarthurflour.com/blog/2018/07/12/how-to-bake-cake-evenly
https://www.acozykitchen.com/how-to-bake-flat-cake-layers
I don’t own these and personally, I don’t mind as long as it doesn’t show on the final product. 🙂
3) Maybe add vanilla extract?
Wonderful cake recipe – thank you. How do you serrate the cake in half evenly? I can’t see the other end of the cake while I am cutting!
Hi Carol! I just estimated and slice in half (I may not be the most detailed person though). I go slowly while I see the cake from the side to make sure my knife is parallel to the countertop.
I also see this trick: https://www.wikihow.com/Cut-a-Cake-Layer-in-Half
Thank you, Nami! Great trick with slicing the cake. During this period with the coronavirus, I finally made this cake, and again, and again! It is so beautiful and delicious. I posted pictures to my friends and now they all want one. 😊
Hi Carol! Aww I’m so happy to hear you’re mastering this cake during this time! Such a great use of your time! 🙂
Been doing some quarantine baking, and tried this recipe out and it came out pretty nice, the instructions were thorough and easy to follow! However, it was really dry when I cut a slice the same day it was baked – despite the simple syrup soak, but a lot more moist the next day, no clue why. I wonder if increasing the fat content would help. I also added some vanilla extract to the butter before incorporating it into the batter and found it made things more flavorful. I like the simplicity of the cake, proportions are good, the level of sweet is satisfying, could use some more flavor though!
Hi AS! Thank you for trying this recipe and for your kind feedback. Maybe try baking for 20 minutes next time? It could be over-bake. I added the baking time range 20-25 minutes in the recipe so that some people may not need to bake for 25 and be okay with 20 minutes. 🙂
Hi Nami, was planning on trying out this recipe soon! Unfortunately, all my mixing bowls are plastic so is there another method besides the bain marie for the egg mixture, such as mixing the whites and yolks separately? Thank you!
Hi Sophie! You can use that method too! There are so many articles written about two methods. If you can translate this (use google chrome), read the difference.
https://ainone-memo.com/tomo-tate-to-betsu-tate-the-difference/
For step 8, should I put the mixture (with the flour) back on the stand mixer like your picture? If we do, what setting should it be at? The step only say to keep folding it with a hand whisk. Thanks!
Hi Crystal! This picture was for making whipped cream (step 2). If you scroll down, you can see the same picture of the heavy cream getting beaten in the stand mixer. We had some recipe plugin issue last year where our step by step images kept disappearing from the recipe. I believe we have misplaced this wrong picture when we were quickly fixing. Thanks so much for bringing this up. I immediately noticed that the color of the batter is too white (it should be creamy yellow) and I noticed the wrong image was used for this step. I just replaced and now it’s a correct image.
You do not need to put back on the stand mixer. Just hand whisk to fold in the four. 🙂
Hi Nami,
I tried making this strawberry shortcake last weekend. It tastes really good. But the sponge cake is very firm, not fluffy at all. Also, the centre of the cake is higher..is it suppose to be like that? Am I missing some steps?
Thanks
Mary
Hi Mary! Thank you for trying this recipe! This is not a “fluffy” sponge cake, but it should not be firm or dry. Maybe the heat source was too close to the top or overbake the spongecake? My center of the cake is slightly higher too (See step 15). 🙂
Has anyone tried making this gluten free?
I really want to make this cake for my birthday but I have a gluten allergy.
What do you think I use use?
Hi Evana! I haven’t tried it myself, but I receive comments from readers who use GF flour to replace my baking recipes and so far I’ve received only positive feedback. If you end up trying, please let us know how it goes.
And wishing you a very happy birthday! 🙂
1. I was born in Oakland CA, raised in Mililani HI, and currently living in Emmett ID.
2. I truly cannot remember how I found JOC but I do know it started on October 23, 2019, when I made your homemade charshu and I have been on fire with your recipes ever since.
3. Learning more about Japanese etiquette while visiting Japan would be helpful. Tips on the best options for international cell phone service, for example, is a Japanese SIM card a good idea? Regional versus JR pass for transportation if going to regions just outside Tokyo. How much spending money is reasonable to bring for a 3-week vacation. Best economical way to convert dollars to yen since bank fees add up. Best festivals to go to in November. Types of birds found in Japan.
The reason for all the above is I am saving money to take my 13-year-old to Japan in November since she is fascinated with all things Japanese. She reads manga, watches anime, has been studying the language in written and spoken form. She wants to wear a yukata and go to a festival this fall. My daughter’s Obachan is full-blooded Japanese from Kagoshima.
Hi Gina! You left your giveaway entry on a wrong post (this is strawberry shortcake post). Please copy and paste into this page: https://www.justonecookbook.com/9-year-blog-anniversary/
Good luck!
Thank you for letting me know!! Much appreciated.
Hello, I was wondering if this cake is shelf stable to were I’d be able to keep it out of the fridge for a day or 2.
Hi Lexi! I googled and it seems like it’s okay as long as it is kept in a cool place for up to 2 days. So if you live in a cooler place, probably a day would be definitely safe? 🙂
this was my first time baking a cake from scratch. i followed the recipe exactly (minus checking the temperature because i dont have a thermometer) but my cake turned out quite dense, especially the bottom half. I did use a different size circle pan (9″) and I used less sugar than the recipe called for and baked it on the middle rack.
Is it due to over mixing or maybe I could use less yolk? And how can I adjust the measurements so that it fits a 9″ circle pan. Since mine was bigger than the one you used my cake was a bit flat but I was still able to separate it into two.
Hi Mina! First of all, thank you for trying this recipe! Hmm… proportion in ingredients for baking is so important (like science), and if you’re new to making the cake from scratch, I wouldn’t adjust the ingredient amount unless you’re sure how it would turn out. It’s kind of risky. For your bigger pan, I would double/ or 1.5 my recipe so it’s the proper size. The flatter sponge cake will cook faster, and it will overcook (dense) so you have to take it out from the oven earlier. If I were you, I would slowly adjust the amount of sugar, after trying the recipe first see what can be cut off.
This article may help: https://thecakeblog.com/2016/02/sugars-impact-on-cake.html
Thank you again for trying my recipe!
Hi!
I noticed you got a response for the same concerns I had about baking it using a 9″ round cake pan vs an 8″ round cake pan. So if I doubled the recipe, do I pour the entire batter into the cake pan? And how long would the bake time be for a 9″ round cake pan?
Hi Sarah, Thank you very much for trying this recipe. We have never tried doubling this recipe and bake in the 9″ cake pan, so we are not sure how the outcome will be… If your 9″ round cake pan is deep enough to hold the double amounts, you can bake it with the entire batter, and bake it for about 25 minutes or a skewer in the middle comes out clean.
If you want to be sure, use Nami’s recipe in a 9″ cake pan and increase the oven temperature to 375F and bake it for 15~20 minutes will work too. However, the cake will be very flat, so you may have to bake twice to make double layers (no slicing cake). Let us know how it goes!