Sponge Cake – Strawberry

Strawberry’s sponge cakes are sold at every pâtisserie (cake shop) in Japan as it is the most basic cake. However, gluten-free cakes are not common yet, so that I need to cook myself. Fresh creams are important that please use a cream made from 100% milk and do not use a cream made from vegetable oils. The amount of fat should be between 30% – 50%.

When strawberries were not in the season, you can use grapes, bananas, or other seasonal fruits instead.

Ingredients (for 15cm diameter round container)
<Sponge>
Egg　　　　　　2pcs
Sugar　　　　　80g
Rice powder　　70g
Butter　　　　　20g
Milk　　　　　　30g
Starch syrup　　5g (honey is fine)
<Decoration>
Fresh cream　　300㏄
Sugar　　　　　30g
Strawberry　　　14pcs

How to cook
1. Melt butter and starch syrup together in the milk, over hot water.
2. Add sugar in eggs and beat until they become white small bubbles. It will need at least 5 minutes.
3. Beat another 2 minutes at low speed to remove big bubbles.
4. Add rice powder and mix. Add the mixture of butter, syrup, and milk. Mix until all the powder is gone. Pour into the container. An oven paper should be placed inside the container.
5. Bake for 30 minutes at 160C.
6. Take out from the container and place on the net. Cover with the container.
7. Wait until the sponge has been cooled. Slice into 3 sheets.
8. Beat fresh cream and sugar until the cream gets thickened. Cut off leaves and slice strawberries.
9. Put cream on the bottom sponge. Place strawberries. Put more creams and place the middle sheet. Do the same.
10. Place the top sheet. Cover the whole cake with cream. Decorate with strawberries and more creams.