Japanese Birthday Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 100 g Plain flour
  • 160 g Sugar

• Dairy

  • 25 g Butter, unsalted
  • 40 g Milk
  • 250 ml Whipping cream, fresh

• Liquids

  • 60 g Water

Found on chopstickchronicles.com

Description

Ingredients

• For 18cm round cake form
• 3 eggs
• 115 g sugar
• 100 g plain flour
• 40 g milk
• 25 g unsalted butter
• 60g water
• 25g sugar
• 250ml fresh whipping cream
• 20g sugar

Directions

• Grease an 18cm round cake tin and line with non-stick baking paper and preheat the oven to 170 degree.
• Separate the egg yolk and egg whites.
• Place the egg whites in an electric mixer and gradually add the sugar into the mixer bowl while it is beating.
• Beat the egg whites and sugar until stiff peaks form.
• Fold the egg yolks through the egg white mixture.
• Fold the sifted flour through the egg mixture 4-5 times.
• Mix the milk and melted butter together in a bowl.
• Take a small amount of the egg white mixture and put it into the milk and butter bowl and mix together then add it all into the egg white mixture and mix altogether.
• Pour the mixture into the 18cm lined round cake tin.
• Bake for about 30 minutes or until cooked when tested with a skewer.
• Cool it in the tin for 5 minutes then turn onto a wire rack and cool it completely.
• Slice the cake into two horizontally through the middle.
• Brush the syrup on the two cut sides of the cake.
• Whip the cream and spread it on one side of the sponge cake.
• Decorate with sliced strawberries and spread more whipped cream over the strawberries.
• Top with the other side of the cake and spread whipped cream over the whole cake.
• Decorate with strawberries and raspberries or your choice of decorations.