Today I'm sharing this simple, quick and absolutely magical Japanese cake for those of you who crave something sweet. Heavenly fluffy, light and soft chocolate base with whipped cream and fresh strawberries! A trio that is absolutely irresistible. This recipe uses cream of tartar. This is to stabilize the egg white, and can be bought from, for example, the pharmacy or various kitchen shops. If you do not have this, you can replace it with approx. 1/2 teaspoon fresh lemon juice.
Ingredients
- 5 x egg yolk
- 202 g sugar
- 50 ml milk
- 50 ml neutral oil
- 100 g plain white flour
- 10 g corn starch
- 2 tsp vanilla sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 x egg white
- ¼ tsp cream of tartar
- 300 ml heavy cream
- 200 g strawberries
- 25 g dutch-process cocoa powder
Method
- Preheat the oven at 175º C upper and lower heat. Cover a large pan approx. 38×35 cm, with baking paper. Similar dimensions are fine.
- Beat the egg yolks on medium speed with 1 tablespoon of sugar at a time (totaling a 100 grams of the sugar) until you get a light and thick frothy eggs. It will take approx. 5-6 minutes. Add the milk and oil, and whisk on low until everything is just mixed in.
- Mix together the remaining dry ingredients in a bowl and sift it into the mixture. Mix on low speed until everything is just well mixed. PS: only use 1 teaspoon of the vanilla sugar in this part.
- For the meringue, first whisk the egg whites on low speed for approx. 30 seconds until it foams. Add the cream of tartar and whisk for another 30 seconds, before adding 1 tablespoon of the sugar (totaling 75 grams of the sugar) at a time and whisking until the meringue is just stiff enough to lift the bowl.
- Carefully fold 1/3 of the meringue into the batter at a time until it is just well mixed. Pour the batter over the long pan. Spread everything evenly and tap the mold on the counter a couple of times. Roast in the middle of the oven for approx. 13-15 minutes. Check that it is done with a toothpick. It should come out completely dry.
- Take out the bottom, place a kitchen towel over it. Place a rack over the towel, grab both the pan and the rack, and turn the cake upside down. Remove the pan and carefully peel off the baking paper. Allow the base to cool completely.
- Meanwhile, cut up the strawberries and whip the cream with the last of the sugar (approx. 1.5 tablespoon) and 1 teaspoon vanilla sugar until stiff.
- I prefer turning the bottom upside down once more, so that the cream is placed on the smooth side - here you can choose. When the base has cooled, spread the cream evenly over it and top with strawberries over the cream. Roll the bottom moderately tight and nice, the longest way forward. Wrap it in plastic foil or baking paper and put it cold in the fridge for at least 45 minutes before serving.
- This lovely cake will last up to three days in the fridge, but I'm sure it will be eaten before then 🙂
