Japanese Christmas Cake

Japanese Christmas Cake

 submitted by dave
from Chicago, IL

For sponge cake:
1/3 cup all purpose flour 
1/3 cup sugar 
1/4 tsp baking powder 
3 eggs 
1 1/2 Tbsp butter

For whipping cream:
2 cups heavy cream 
4 Tbsps sugar 
16 pieces whole strawberry 

Makes 4 servings.

Spread some batter inside of an 8-inch round cake pan. Put eggs and sugar
in a bowl and whisk very well.  Place the bowl over hot water in another
large bowl and whisk further.  When the egg mixture becomes white, shift
flour and baking powder together and add to the bowl. Add melted butter in
the bowl and mix gently.  Preheat the oven to 350F.  Pour the batter in
the pan and bake in the preheated oven for 25-35 min.  Remove the cake
from the pan and cool it on a rack.  Cut the cake in half horizontally.  
Mix heavy cream and sugar in a bowl.  Whip the cream well.  Slice 8 pieces
of strawberries into thin pieces.  Take the half of the whipped cream and
mix the sliced strawberries.  Place the cream on top of a round cake
slice.  Place another cake slice on top of the cream.  Spread the rest of
the whipped cream on top and around the cake.  Decorate the cake with 8
pieces of strawberries.



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