Japanese Strawberry Cake (Printable Version)

# What You'll Need:

→ Cake Base

01 - 1/3 cup plus 1 tablespoon caster sugar
02 - 4 large egg whites
03 - 4 large egg yolks
04 - 2/3 cup cake flour
05 - 3 1/2 tablespoons unsalted butter
06 - 1/3 cup whole milk

→ Macerated Strawberries

07 - 1 1/2 teaspoons granulated sugar
08 - 12 to 16 ounces fresh strawberries, divided up

→ Whipped Cream Frosting

09 - 2 tablespoons cold water (optional)
10 - 3/4 teaspoon powdered gelatin (optional)
11 - 2 tablespoons confectioners' sugar
12 - 1 1/4 cups heavy whipping cream

→ Cake Syrup

13 - 3 tablespoons hot water
14 - 2 tablespoons sugar

# Steps to Follow:

01 - Use a serrated knife to cut smooth slices. Let the cake sit out for up to an hour before biting in if you used the stabilized whipped cream. Makes it a bit softer.
02 - If your whipped cream’s got gelatin, pop the cake in the fridge unwrapped for at least half an hour so it stays firm. For regular cream, you should eat it soon for the best taste and texture.
03 - Spread a thin layer of whipped cream around the sides to catch crumbs, then slather a thicker layer on top. Use a spatula or a piping bag if you want to have fun with the edges. Lay the rest of your strawberries (whole or cut) on top.
04 - Set the bottom half of the cake on your serving plate, cut side up. Cover it with a thick swoosh of whipped cream, drop on the strawberry slices, and put a bit more whipped cream to keep 'em in place. Cap it all with the top cake piece so the sides line up.
05 - Shave off any brown bits from the cake top and bottom. Cut it in half sideways so you have two flat layers. Dab or brush each side with your cooled syrup.
06 - If you want the cream to stay stiff, soak your gelatin in cold water for a bit then melt it. Whip your cold cream with sifted confectioners' sugar until it just holds its shape. If using gelatin, mix a spoon of cream into the warm gelatin, then stir it all back in and whip just a bit more. For regular whipped cream, just keep whipping until it's thick and holds.
07 - Stir sugar into hot water until clear all the way through. If you want to jazz it up, toss in some strawberry juice from earlier.
08 - Chop up about half your strawberries into quarter-inch thick pieces. Add the sugar and give them a quick toss so they’re all coated. Leave them out for an hour or two until they look shiny and juicy. Pour off that sweet juice and hang onto it for later.
09 - Slip a knife around the cake’s edge so it loosens. Flip the cake out onto a rack. Let it cool off all the way before you mess with slicing or decorating.
10 - Pour the batter into the pan you lined earlier. Bang it twice on your counter to clear bubbles. Place that pan into your bigger dish, pour in hot water up to about an inch, then bake for an hour and a half. The cake should shrink a bit from the sides and a toothpick will come out clean.
11 - Gently fold about a fourth of the whipped egg whites into the mixture with yolks and flour. Pour that back into the rest of the egg whites, then mix softly, making sure not to lose all the fluff.
12 - Pop your egg whites in a clean bowl. Turn your mixer up to medium-high and beat until foamy. Drizzle in the sugar while beating until the whites are shiny with medium peaks.
13 - Warm your milk and butter together in a microwave bowl until it’s just melted. Mix until totally smooth. Toss your cake flour through a sieve over the bowl and stir gently with a spatula. Drop in the yolks and stir until it’s just one color.
14 - Find a big baking dish that fits your cake pan with some space. Boil water—enough to come up an inch on the side. If your cake pan’s the kind with a removable bottom, wrap it up with foil so water won’t slip in.
15 - Cut a piece of parchment for the bottom of your 8-inch round cake pan. Get your oven heating up to 325 degrees F.

# Additional Tips:

01 - You’ll get better volume if your egg whites are warmed to room temp before whipping, and fold them in carefully for an extra fluffy cake.
02 - Pop your finished cake into the fridge before cutting—it makes slicing way easier, and the layers hold together better.

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