This is my all time favorite cake in the world. I grew up eating this type of cake. In fact, this is the type of cake I’m having at my wedding! We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. I’m afraid to have my parents try this now cause I don’t want them to say, “oh! you should make this for your wedding day!!” Haha, I doubt they’d put that type of pressure on me, but you never know! Homemade cake is always pretty stellar ;)
Anyway, so when I was younger and even today, I call it “Asian cake” because I only know of Asians that eat this type of cake.
Now, hear me out – I’m not trying to pull some race card here, I’m just saying, I don’t know anyone that’s not Asian that enjoys this cake as much or makes this cake to eat. It’s usually the more dense & sweeter cakes that’s made within the typical American household.
All Asian bakeries make this type of cake. I guess you can compare it to an angel food cake, but it’s not quite that dry nor foamy tasting. This cake is extremely light and spongy but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours). It’s not as sweet as most cakes are; it’s rather a hint of sweetness. Then the frosting. Oh my gosh. The frosting. It is, as well, extremely light but it’s not overpowering in the sweet department. It’s just right. This is why Asians love this cake so much. We don’t like sweets to be uber sweet (I guess I’m a faulty Asian cause I like my sweets haha) where it gives you a cavity upon first bite. Remember my post about my dad? This is right up his alley.
There’s barely any butter used in this cake and honestly, I’d have to say it’s fairly healthy. Just eating this cake makes you feel like you’re floating on a cloud cause of how light it all is.
I decided to share this post with you today, instead of saving it in my backlog, because summer is coming to an end (wahhh) and I wanted you to be able to make this cake before you can’t find fresh strawberries anymore. Of course you can do this with whatever fruit filling your heart desires (even with jam filling or frozen fruit) but I love fresh strawberries and this reminds me of a strawberry shortcake. Grab a cup of tea or coffee and make this a delicious afternoon snack :) or breakfast..you know, whatever floats your boat.
Strawberry Sponge Cake
Yield: One 9″ cake | Prep Time: 30 minutes | Cook Time: 45 minutes
For the cake:
4 eggs, whites & yolks separated
9.5 tbsp. granulated sugar, sifted once
3 tbsp. milk, room temperature
1/2 tsp. vanilla extract
14 tbsp. cake flour
2 tbsp. butter, melted
1 cup strawberries, sliced
For the stabilized whipped cream:
1 tsp. unflavored gelatin
4 tsp. cold water
1 cup heavy cream
1/4 cup confectioners’ sugar
1/2 tsp. vanilla extract
- Preheat oven to 350 degrees and grease a 9″ cake pan. Set aside.
- In a bowl of a stand mixer, add the sugar and egg whites and beat with whisk attachment until stiff and glossy.
- Gently add the yolks, one at a time, to the egg white mixture until all is incorporated.
- Remove the bowl from the stand then gently fold in milk, vanilla extract, and cake flour (in that order) with a spatula until combined. Gently fold in the melted butter.
- Pour the cake batter into the prepared pan and bake for 25-30 minutes or until cake is golden brown. When pressed, the cake should spring back.
- Cool the cake in the pan on a wire cooling rack completely.
- While the cake is cooling, make your stabilized whipped cream.
- In a small pot, sprinkle the gelatin over the 4 tsp. of cold water and let sit for 5 minutes. Do not stir. Once it’s been 5 minutes, you may stir it and put it on low heat, constantly stirring, to dissolve the gelatin. Once dissolved, set aside.
- In a bowl of a stand mixer, whisk the heavy cream, sugar, and vanilla extract until it has thickened. Then, slowly add in the gelatin mixture and beat until fluffy.
- Once your cake has cooled, you may begin assembling it. With a sharp knife, slice the cake in half horizontally into 2 layers.
- Spread a thin layer of the whipped cream on the bottom half of the cake layer and then top with strawberries. Gently spread another thin layer of whipped cream on top of the strawberries then place the other half of the cake layer on top. With the remaining frosting, frost the entire cake. When done, top with the remaining strawberries.
- Serve immediately or put in fridge for a few hours and then serve.
- I do not recommend this sitting for more than 2 days as it will harden a little and doesn’t stay as spongy and light.
Source: La Fuji Mama