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As I promised in my previous posts about my Christmas holiday, I said that I would write the recipe to the Japanese Christmas Cake that I had baked for everyone to try and enjoy (if they did) for the first time ever. Sadly I never get to enjoy many delectable sweets that are made with fruits or just something that may have fruit (like my chocolate mousse with strawberries, molten cake, blueberry muffins, etc..) you get the idea.

Reason for this is because my mom and siblings don’t really care for a sweet that contains fruit. Not their kind of thing. *sigh* BUT… *drum roll* hold onto your knickers for this; when I mentioned that I would make this and that it was like a spin off the Strawberry Shortcake (which it is), they agreed, my mom mostly (which it really the huge victory here) to try this cake of mine and tell me if they indeed enjoyed it and would like to devour it once again. You can only how I jumped for glee when my ears heard this wonderful news.

This is how the lovely cake came out of course! 20121226-010939.jpg

I think that my teasing has gone far enough though and now without further adieu, The Japanese Christmas Cake recipe.

Japanese Christmas Cake-


Sponge Cake-

  • 3 eggs, room temperature (150 g)
  • 1 cup sugar (100 g)
  • 3/4 cup all purpose flour (90g)
  • 15 g butter
  • 1 tbsp milk

Soaking Syrup-

  • 2 tbsp sugar
  • 3 tbsp water (warm)
  • 1 tbsp kirsch- type of brandy made from fermented cherries (optional)


  • parchment paper
  • 9″ cake pan
  • skillet filled with water
  • pipping bag

Whipped Cream Frosting (my recipe)-

  • 2 cups heavy whipping cream
  • 3 tbsp sugar
  • 1 tsp vanilla extract


  • 16 strawberries, washed
  • confectioners sugar


-Preheat conventional oven to 320° F and place skillet filled with water on stove warming water to an ideal temperature of 165°-175° F. In a glass mixing bowl beat eggs till yolks are broken and mixed with egg white. Add sugar all at once and place bowl in skillet, mixing for 30 sec. If mixture feels warm enough, remove from water and continue to mix until soft peek stage. About 3- 31/2 minutes (for me it took about a good 10 – 15 minutes since I did this all by hand without the aid of an electric mixer). Yes, this girl has muslces! haha Although it’s good they do not show.. They look like bugs bunny kind of muscles.


-Add milk and butter to a small glass bowl to warm water till it melts. Mix with balloon whisk and mix evenly. Sift in flour to bowl and fold in gently and scoop up batter, 30 times.Pour butter mixture evenly over batter, fold in batter and repeat, with spatula, 50 times (yes, you heard me, 50 times) until evenly mixed.


-When batter is glossy and smooth, pour into cake pan at once. Bake for 23 minutes, in conventional oven preheated to 320°F. When done, Drop cake pan lightly to counter top tp prevent cake from shrinking, cover with parchment paper and let cool.


-Dissolve sugar in hot water. Remove parchment paper from sides of cake, leaving the top and bottom parchment paper on (helps from getting your hands dirty (for the time being). Once you’ve selected 16 good looking strawberries (they all should look like so when bought, but that’s never a guarantee..) and have rinsed them, cut off the leafy tops and place them aside.


-Peel parchment paper off the bottom of the cake and place on turn table, but if you do not have one like me, you can use a little trick by palcing the small rack that you used to let it cool, on top of a bowl using it as the turn table. Spinning the bowl slightly will give you the same effect. With this method, use a bread knife (serrated of course) before dividing cake, draw a guide line to cut through to the center of the cake, making your way out. It will give you a nice evenly cut “layered” cake (2 halves). Turn top part of cake over.


-Now with two separate bowls (one empty and the other filled with water and ice) you’ll make whipped cream. Place empty bowl into ice wter bowl, add cream, sugar and vanilla extract and mix till soft peak. This method helps keep whipped cream cool and hold its texture.

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-Add kirsch to sugar misture. Brush cake slices with soaking syrup and let soak up syrup. Place bottom half of cake onto a serving or cake plate. Add whipped cream and spread it out, slice eight strawberries, layer them over whipped cream, then add whipped cream again to cover strawberries completely. Place top layer of cake on top and apply syrop to top of sponge cake. Drop a generous amount of whippped cream  on top and spread. Cover cake entirely with whipped cream (you’ll have some remaining, but if not, just make another bowl of it.

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-Add the reamianing strawberries (whole) as the toppings and pipe around your cake with remaining whipped cream. Add dark chocolate shavings to the cake. Eat right away or place in fridge and hold there over night with cake plate covered with top.

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*fridge. It’s normal. *NOTE: If whipped cream has turned from a white color to a more cream color, that’s okay! It’s an oxidization process that occurs when left over night in the cold of the fridge.

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Here’s where I got the recipe for the yummy cake, but I’ve been tweaking certain bits of it as I go along with making it now.

Fillings can also vary since this is really just a basic sponge cake or angel cake. So you can pair it with strawberries, mango, whichever. Doing this all by hand can take to about almost 1 hour (yes, labor intensive) but well worth the outcome! Have fun and enjoy!

Tons of Love Bites,