Japanese Christmas Cake Recipe

Ingredients:

• 6 large eggs, separated and at room temperature
• 22 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1 1/2 cups cake flour, sifted
• 2 tablespoons avocado or grapeseed oil
• 2 tablespoons whole milk
• 1/2 cup water
• 3 tablespoons orange liqueur (e.g., Grand Marnier)
• 3 cups whipping cream
• 1/2 to 3/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, sliced (about 3 cups)

Directions:

1. Preheat oven to 320F (160C). Lightly grease an 8-inch cake pan and line it with parchment paper, allowing the paper to extend 1-2 inches above the edge of the pan.
2. In a large bowl, mix the egg yolks and 10 tablespoons of white sugar with an electric mixer on high for 2-3 minutes until the mixture becomes pale and thick.
3. Wash and dry the beaters. In a separate bowl, beat the egg whites and 6 tablespoons of white sugar with the electric mixer on high until medium-stiff peaks form (the tips should curl). The mixture should be glossy and fluffy.
4. Carefully fold one-third of the egg white mixture into the egg yolk mixture. Then gently fold in the remaining two-thirds of the egg white mixture, taking care not to deflate the batter (approximately 30 folds).
5. In a medium bowl, stir together the salt and flour. Sift half of the flour mixture into the batter and fold it in until just combined. Add the remaining flour mixture and fold until well combined (about 40 folds).
6. In a small bowl, stir together the oil and milk. Microwave the mixture on high for about 30 seconds, then pour it into the batter and fold until fully incorporated (around 30 folds). The batter should remain airy.
7. Pour the batter into the prepared cake pan. Gently tap the pan on the countertop to remove any air bubbles. Bake for 40-45 minutes, or until the top is golden brown and a thermometer inserted into the center reads at least 190F (88C). Invert the cake onto a wire rack and let it cool.
8. For the simple syrup, combine hot water, liqueur, and the remaining 6 tablespoons of sugar in a small bowl, stirring until the sugar dissolves. Let the mixture cool.
9. In a food processor, pulse the whipping cream, powdered sugar, and vanilla extract until stiff peaks form (about 45 seconds).
10. Once the cake has cooled, slice it horizontally into 3 equal layers (each about 1 inch thick). Brush the simple syrup evenly over each layer, using all of the syrup.
11. Place one layer of cake on a serving plate. Spread about 3/4 cup of whipped cream on top of the cake layer. Arrange one-third of the sliced strawberries over the cream. Spread another 3/4 cup of whipped cream over the strawberries, gently pressing the cream between the berries.
12. Top with a second layer of cake and repeat the process with whipped cream and strawberries. Finish with the third layer of cake, then frost the top (and sides, if desired) with whipped cream. Garnish with the remaining third of strawberries.
13. Chill the cake for at least 1-2 hours and up to 4 hours to allow the flavors to meld. Cut the cake into 10 slices and serve.

Recipe Tip: You can bake the cake and prepare the whipped cream up to 24 hours in advance. Store them separately and gently rewhip the cream before assembling the cake.

Nutrition Facts (per serving):

• Calories: 545
• Fat: 32g (41% of daily value)
• Saturated Fat: 18g (89% of daily value)
• Cholesterol: 193mg (64% of daily value)
• Sodium: 118mg (5% of daily value)
• Carbohydrates: 56g (20% of daily value)
• Dietary Fiber: 1g (4% of daily value)
• Total Sugars: 39g
• Protein: 8g (16% of daily value)
• Vitamin C: 27mg (30% of daily value)
• Calcium: 78mg (6% of daily value)
• Iron: 2mg (13% of daily value)
• Potassium: 207mg (4% of daily value)