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Japanese Strawberry Shortcake

Glucose is my secret ingredient for the fluffiest possible sponge cake. It helps the cake rise and brown well. Combine the fluffy sponge cake with whipped cream and strawberries, and you have one of life's greatest pleasures.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Japanese
Servings 6
Calories 304 kcal

Ingredients
  

  • 10 g glucose
  • 150 g eggs
  • 60 g castor sugar
  • 60 g cake flour
  • 1/16 tsp salt
  • 1 tsp vanilla extract
  • 45 g corn oil
  • 200 g fresh dairy cream 35% fat, cold
  • 1 tbsp castor sugar
  • 1/3 tsp vanilla extract
  • 100 g large strawberries hull, rinse, dry with paper towels, slice 3 mm thick
  • 4 small strawberries with green leaves rinse and dry with paper towels, cut into 2 halves

Instructions
 

  • Preheat oven to 185°C. Line bottom of 20 x 12 x 5 cm cake pan with parchment paper.
  • To make sponge cake, beat glucose, eggs and sugar till ribbon stage. Sift flour into mixture in 3-4 batches, adding salt along with the last batch. Mix gently with whisk after each addition, stirring just top half of batter, till smooth. Drizzle with vanilla extract and oil. Mix with whisk, again stirring just top half of batter, till you don't see streaks of vanilla extract or oil. Fold with spatula till just evenly mixed, banging mixing bowl against worktop a few times.
    10 g glucose, 150 g eggs, 60 g castor sugar, 60 g cake flour, 1/16 tsp salt, 1 tsp vanilla extract, 45 g corn oil
  • Pour batter into cake pan, slowly and from about 30 cm high. Tap pan against worktop a few times. Place pan in bottom of oven. Place baking tray in top of oven. Bake till batter doesn't move when gently jiggled, 15-20 minutes. Remove baking tray. Continue baking till cake is nicely browned and springs back slightly when pressed gently, another 10-15 minutes.
  • Remove cake to wire rack. Leave till pan is just cool enough to handle, 10 minutes or so. Run knife along sides of cake. Flip cake onto wood surface. Remove pan. Place cake on wire rack, right way up. Leave till completely cool.
  • To make whipped cream, place cold cream in thoroughly chilled bowl along with sugar. Whisk till cream is stiff. Add vanilla extract. Mix thoroughly.
    200 g fresh dairy cream, 1 tbsp castor sugar, 1/3 tsp vanilla extract
  • To assemble, remove parchment paper from cake. Slice cake horizontally with serrated knife or cake slicer into 2 equal halves. Spread 1/3 of cream on bottom half, evenly. Arrange sliced strawberries on top of cream. Spread with half of remaining cream. Place remaining cake on cream, cut side up. Spread with remaining cream.
    100 g large strawberries
  • Place cake in freezer till cream is very firm, 10-15 minutes. Level and smooth top cream layer. Trim edges with serrated knife, wiping knife after each cut. Arrange strawberry halves on cake. Chill till ready to serve, covered if keeping overnight or longer. Meanwhile, enjoy trimmings.
    4 small strawberries with green leaves