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Chinese Bakery Style Strawberry Sponge Cake. 1 3 oz cake flour. 2 1.4 oz cornstarch. 3 1 cup egg whites (6-7 large eggs) and the yolks separated. 4 2/3 cup sugar. 5 1 tsp vegetable oil ( I used granola oil which also works fine) 6 a splash of vanilla extract. 7 One box of strawberries Instructions.
Bake them at 350 degrees F in parchment lined cake pans until golden brown on top and a toothpick inserted comes out clean. Slice even layers and brush on the sugar syrup on all layers. Add the whipped cream then add the strawberry slices on top.
Japanese strawberry shortcake, aka Japanese Christmas cake, is made of soft, fluffy layers of sponge cake, fresh strawberries, and fresh whipped cream! Japanese strawberry shortcake is a popular cake in Japan made with soft, fluffy sponge cake, decorated with fresh whipped cream, and fresh strawberries.
When he returned from the US, he replaced the biscuit in the US version with sponge cake, as the softer texture of the cake was more suited to the Japanese palate. To market the newly invented Strawberry Shortcake, Fujiya sold it as a Christmas cake and encouraged people to eat it on Christmas day.
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