This Japanese Christmas Cake is a fluffy sponge cake decorated with a generous amount of strawberries and whipped cream. Try this recipe at Christmas time. It’s a real treat for the kids!

How to Make Christmas Cake

(18cm/7.1″ cake pan)
– Sponge Cake –
150g Eggs (5.3 oz)
100g Granulated Sugar (3.5 oz)
90g Cake Flour or Pastry Flour (3.2 oz)
(Use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.53 oz)
1 tbsp Milk

– Soaking Syrup –
2 tbsp Granulated Sugar
3 tbsp Hot Water
1 tbsp Kirsch – a type of brandy made from fermented cherries, optional

– Toppings –
400ml Whipping Cream with 35% fat (1.7 cups)
3 tbsp Granulated Sugar
450g Strawberries (1.0 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.2″ diameter
Parchment Paper (side): 6x58cm/2.4″x22.8″
Cake Pan (18cm/7.1″ diameter)
Christmas Ornaments

(This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.)
* Measuring the baking ingredients by weight is absolutely necessary, so make sure to use a proper scale.
* The measurements and whipping time for the batter are critical to making a sponge cake. If they are not accurate, the sponge cake will become flat.
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
* We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
* The baking time depends on various factors, for example, the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
* If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.

Please activate the subtitles by clicking the setting icon at the bottom right of the video and follow the instructions. They explain how many times you need to scoop the batter with a spatula and this process is essential to make fluffy sponge cake. The ingredient list is described above and we recommend using cake flour instead of pastry flour.

We would appreciate it if you could add subtitles to this video! Thank you for your support!

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京都発弁当箱専門店 Bento&co (英語)

Ingredientes para o Bolo de Natal
(18cm de diâmetro)

– Bolo Esponja –
150g de ovos
100g de açúcar
90g de farinha
15g de manteiga sem sal
15ml de leite

– Calda para umedecer –
4 colheres de sopa de açúcar
6 colheres de sopa de água quente
2 colheres de sopa de Kirsch – um tipo de brandy feito com cerejas fermentadas

– Enfeites –
400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata – você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro)
6 colheres de sopade açúcar
450g de morangos
Açúcar de confeiteiro

Papel vegetal (para o fundo): 18,4 cm
Papel vegetal (para a lateral): 6 X 58cm
Forma para o bolo: 18 cm de diâmetro
Ornamentos com motivos natalinos

* Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.



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