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Japanese strawberry shortcake, aka Japanese Christmas cake, is made of soft layers of sponge cake, fresh strawberries & fresh whipped cream! Preheat oven to 350 degrees F. In a medium bowl, add together egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water.
This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.
This sponge is soft and delicate, flavoursome, as well as having enough structural integrity as a base for decoration. What is it? Completely different to the US version of a strawberry shortcake, the Japanese version consists of freshly whipped cream and strawberries sandwiched between soft and fluffy layers of sponge.
Pour into 2 well-buttered& floured 9″ round cake pans. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean. Cool in pans 10 minutes, remove& cool completely on racks. Spread frosting between layers, on top& sides. Stack white layer between the 2 spiced layers.
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