Japanese Christmas Cake
TOKYO, JAPAN – Learn how to make this delicious sponge cake by following the instructions in the video:
Ingredients for Christmas Cake
(18cm/7.09 inch diameter)
- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch – a type of brandy made from fermented cherries
- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar
Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36×22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
20 December 2011 | 19:58 Viewed 877 times
TAG: cake, cakes, christmas, crepes, crimbo, double cream, easy, food, guide, how to, ingredients, japan, japanese, preparation, quick, sponge cake, step by step, sweets, whipped cream, xmas
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