Description
A delicate layered dessert combining soft sponge, whipped cream made from meringue, and fresh strawberries. This minimalist Japanese version emphasizes airy texture and vibrant fruit, offering an elegant yet forgiving assembly process. Ideal for those seeking a lighter, visually striking shortcake.
Ingredients
Golden Sugar – 120g
Unsalted Butter – 100g
Room Temperature Eggs – 4 large
Strawberries – 300g
Whole Milk – 50ml
Granulated Sugar (For Whipping) – 75g
Instructions
Preheat oven to 175°C (350°F), position shelf at center.
Grease 18cm springform pan edges with softened butter and dust with cocoa powder.
In bowl, whisk egg yolks, whole milk, 120g golden sugar, and melted butter until smooth.
In stainless steel bowl, whip egg whites and 75g granulated sugar to stiff glossy peaks.
Fold 1/3 of egg whites into yolk mixture, then gently incorporate remaining whites.
Pour batter into prepared pan and bake 30 minutes or until golden.
Let cake cool completely, then slice horizontally into 8 equal layers.
In a bowl, whip remaining egg whites (if any) and sugar into meringue for cream consistency.
Assemble by layering cake, meringue, and sliced strawberries in a revenue tower.
Chill in refrigerator to set before serving.
Notes
Use European-style butter for richer flavor and easier layering.
Separate egg whites into non-reactive bowl (stainless steel or glass) for stable meringue.
Almond sugar adds nutty depth if available.
Choose strawberries with concentrated color near the hull for sweetness.
Assembly is forgiving: use a cake stand for even layer stability.
Leftovers retain texture in fridge for 2-3 days.
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 layer
- Calories: 300
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg