CloudLight Ichigo Kēki Japanese Strawberry Sponge
Cloudlight Ichigo Keki Japanese Strawberry Spong
Ingredients:
Instructions:
Nutrition Facts
| Calories | 390 kcal |
|---|---|
| Protein | 6 g |
| Fat | 25 g |
| Carbs | 35 g |
| Fiber | 2 g |
| Sugar | 25 g |
| Sodium | 45 mg |
Stop Everything: You Need This Cloud-Light Ichigo Kēki in Your Life
Have you ever tried a piece of cake so light it felt like eating a slightly sturdy cloud? Honestly, I used to think a cake had to be heavy to feel decadent, you know? Then I met the Japanese Strawberry Sponge Cake (Strawberry version, and it completely changed my view on desserts.
It’s pure culinary magic.
This beautiful treat, known properly as the Authentic Ichigo Kēki recipe , is Japan's ultimate celebration cake. It is a world away from the denser sponges we usually bake here.
We are focusing on extreme delicacy. The secret is the precise Japanese sponge cake technique , often revolving around a tricky Hot milk sponge recipe base.
My very first attempt at this sponge was a disaster. It deflated faster than a politician's promise! That’s because making the foundational Caster sugar genoise requires patience.
You have to treat the egg foam like gold. But I promise, I've broken down the steps so you get that signature Cloud-light sponge cake texture every single time.
While the technique makes this a medium difficulty bake, the simple ingredients make it accessible. You need about four hours total, mostly for crucial chilling time.
This recipe yields 8 to 10 generous Slice Of Strawberry Cake portions. It’s perfect for showing off!
Why bother with this elegant process? Because the payoff is monumental. This cake is inherently less heavy and less sweet than standard Western fare.
The highlight is the perfect balance between the airy cake and the stable, yet delicate, Strawberry Whipped Cake frosting. We use minimum sugar, letting the fresh fruit shine.
This isn’t just cake; it’s an experience. If you’re looking for the ultimate Cream And Strawberry Cake that feels fresh and sophisticated, this is it.
It’s the perfect elegant dessert for a birthday or high tea. Trust me, once you master this Japanese Strawberry Shortcake Cake Recipe , you will never look back at those heavy, overly buttery slices again.
It truly is the pinnacle of elegant simplicity. Ready to dive into the ingredients?
Getting Started: Ingredients and Kit for the Cloud-Light Sponge
Honestly, making the perfect Cloud-light sponge cake starts before you even turn on the mixer. It’s all about respecting the ingredients.
This is the secret to the best Authentic Ichigo Kēki recipe . When you crave that perfect Slice Of Strawberry Cake , quality matters.
The Magic Ingredients for the Ultimate Sponge
We are aiming for a Caster sugar genoise here. Think delicate, not dense. For this Japanese Strawberry Sponge Cake (Strawberry , we need precision.
First, eggs. You need 3 large eggs . They absolutely must be room temperature. Seriously. If they are cold, your batter volume will be rubbish.
I learned that the hard way. It looked like I was making a pancake, not a cake!
Next, the flour. Skip the basic All-Purpose. You need 90g (¾ cup) of sifted cake flour . This is key for the Japanese sponge cake technique .
It keeps the texture airy. We use 135g (⅔ cup) of caster sugar . Caster sugar dissolves better. That gives us a super stable foam.
The hot milk sponge recipe requires just 28g (2 Tbsp) butter and 30ml (2 Tbsp) whole milk . Gently warm them together.
Don't let it boil! This mixture is what keeps the cake moist.
Seasoning Notes and The Whipped Dream
The rest is all about the topping. For the best Strawberry Whipped Cake , the cream must be pristine. Use 720ml (3 cups) of heavy whipping cream (at least 35% fat).
Keep it stone cold! Add 60g (½ cup) of powdered sugar . This gives the Cream And Strawberry Cake its signature subtle sweetness.
If you want the full experience, use a simple soak. Mix ¼ cup of water with 1 Tbsp of sugar .
Brush this on the layers. It keeps the cake moist for days. It prevents that dry sponge trauma. You can add a drop of vanilla to the soak, too.
Or even a splash of Kirsch if you are feeling posh!
Your Essential Kitchen Arsenal
You don't need fancy gear, but a few things are non-negotiable.
You need a solid stand mixer or electric hand mixer . Achieving the "ribbon stage" with the eggs takes 7 to 10 minutes of whipping.
You cannot do that by hand, mate. Trust me.
Also essential is a fine-mesh sieve . You must sift the flour. Sifting makes the Cloud-light sponge cake truly cloud-like.
Lastly, you’ll need one 8-inch (20cm) round cake pan . Do not grease the sides! That's a crucial tip for this Japanese Strawberry Shortcake Cake Recipe .
The batter needs to cling to the sides to climb high. A long serrated knife is vital for slicing the layers evenly later on.
Get these few bits ready. Once your ingredients are prepped, the fun begins. We’re ready to master the delicate fold!
Mastering the Cloud-light Sponge Cake: Prep and the Hot Milk Sponge Recipe Secret
Honestly, the difference between a sad, dense cake and a truly cloud-light sponge cake starts with organisation. Forget the fancy French terms.
What we need is dead simple: mise en place . This is essential for the Japanese Strawberry Sponge Cake (Strawberry version.
We are aiming for air, not density.
Essential Prep and Time-Saving Tricks
Before the mixer even starts, get everything ready. Weigh your ingredients exactly. This isn't a throw-it-in recipe. The integrity of this caster sugar genoise demands precision.
Sift that cake flour twice . Trust me on this. My first attempt at this Authentic Ichigo Kēki recipe was dense because I skipped the double sift.
The flour must be light as air so it floats into the egg foam without deflating it.
Also, those eggs? They need to be room temperature. Cold eggs won't whip properly. You’ll be beating them for days! While you’re prepping, gently heat your milk and butter together.
It needs to be warm—not boiling hot—to create the necessary emuon later. Safety reminder : Keep the heat low when melting the butter.
We don't want a burnt pan or a scorched emuon.
Whipping Up Air: Achieving the Perfect Ribbon
This is the most critical stage of the whole Japanese Strawberry Shortcake Cake Recipe . The technique for this Japanese sponge cake technique is all about maximum volume and stability.
- Warm the Eggs: Combine the eggs and sugar in a bowl over simmering water. Whisk constantly until the mixture feels warm to your finger—about 105° F ( 40° C) . This dissolves the sugar perfectly.
- Achieve the Ribbon: Move the bowl to your mixer. Whip on high speed for 7 to 10 minutes . The mixture must be pale, glossy, and tripled in volume.
- The Ribbon Test: Lift the whisk. The batter should fall slowly, leaving a "ribbon" trail that holds its shape for several seconds before melting back into the bowl. This structure is what holds the cake up.
- Gentle Folding: Sift your flour over the egg foam in three additions. Use a large rubber spatula and fold gently. Cut down the centre and sweep up the sides. Do not stir! Stop folding the second you see no more white streaks.
- Tempering the Fat: Quickly fold one cup of the batter into the warm milk/butter mixture. This temper prevents the heavy liquids from sinking and collapsing the main foam.
- Final Fold: Pour the tempered mixture back into the main bowl. Fold 5 to 8 times maximum. Pour immediately into your prepared pan.
- Bake Time: Bake at 340° F ( 170° C) for 30 to 35 minutes . The top should spring back when lightly touched.
Pro Tips for Your Perfect Strawberry Whipped Cake
Want that perfect slice of strawberry cake ? Avoid the tragedy of the sunken middle.
My biggest lesson learned? Over-folding is the enemy. You worked so hard to trap those air bubbles. Treat the batter like it's a non-human vertebrae structure—once the backbone (the ribbon stage) is set, you must be extremely delicate.
If you over-mix, you burst the air. Hello, flat pancake. That's the difference between a dense Japanese shortcake vs American shortcake !
For that iconic cream and strawberry cake finish, you need sturdy cream. Chill your metal mixing bowl and whisk attachment in the freezer for ten minutes before whipping.
This is a game-changer. Cold equipment helps you achieve stiff peaks faster. Stiff peaks mean your strawberry whipped cake layers won’t slide off when you stack them.
Finally, for clean edges, chill the whole cake for at least 1 hour before you attempt to slice it. Honestly, it makes all the difference!
Finishing Touches: Serving and Storage Secrets
Okay, you’ve done the hard work. You mastered the delicate Japanese sponge cake technique and managed to fold that glorious Caster sugar genoise without deflating it—a true victory! Now let's talk about enjoying this masterpiece.
Making It Shine: Presentation and Pairing
For the Japanese Strawberry Sponge Cake (Strawberry , presentation is everything. Honestly, this cake is elegant enough that it doesn't need much fuss.
When serving a beautiful Slice Of Strawberry Cake , always use a long, sharp knife dipped in hot water and wiped dry between cuts.
This keeps your layers looking super sharp and clean—like you bought it from a fancy Tokyo bakery!
I love pairing this delicate Cream And Strawberry Cake with a light, chilled glass of Italian Prosecco or maybe a traditional Japanese Sencha green tea.
The bubbles or the subtle bitterness cut through the sweetness of the whipped cream beautifully. If you want a quick side, a tiny scoop of vanilla bean ice cream never hurt anyone.
Keeping It Fresh: Storage Tips
Since we’re dealing with ultra-fresh cream, storage is non-negotiable. This isn't a cake you leave sitting out on the counter, bless its heart! Keep it airtight in the fridge.
It is truly best eaten within 2 days . After that, the cream starts to slightly weep, especially where it touches the fresh berries.
That's just nature, you know?
If you somehow have leftovers—and that’s a big "if" in my house!—do not try to freeze the assembled cake. The delicate Cloud-light sponge cake freezes beautifully on its own, but the whipped cream texture gets weird and watery when thawed.
Stick to enjoying your creation fresh.
Swapping It Out: Variations
Fancy putting your own spin on this Authentic Ichigo Kēki recipe ? Go for it! For a quick dietary adaptation, try making a dairy-free version.
Simply swap out the heavy cream for chilled full-fat coconut cream. Chill it overnight first, then only use the solid cream on top.
It whips up surprisingly well.
If strawberries aren't in season, remember this is a fantastic Japanese Strawberry Shortcake Cake Recipe base. Swap them out for raspberries, kiwi slices, or even fresh mandarin segments in winter.
I once made a version using thin slices of ripe mango, and honestly, that was almost as popular as the classic!
Quick Health Check
Okay, let’s keep this real. This is a treat, not a health food. The biggest benefit here is pure, unadulterated joy! But seriously, this Strawberry Whipped Cake is much lighter than a traditional, heavy layered cake.
You get some great Vitamin C from those fresh berries and protein from the eggs used in the hot milk sponge recipe .
It’s an indulgence, yes, but the cloud-like airiness means you won't feel totally weighed down afterwards.
Now go forth and impress everyone. You made a cloud! Enjoy every single, perfect bite.
Frequently Asked Questions
My sponge cake came out a bit dense, not like the "sturdy cloud" you mentioned. What's the secret to that famous airy texture?
Ah, the eternal question! Achieving that signature cloud-light texture is all about treating the egg foam like fine crystal. The main culprit for density is deflated air bubbles. You must reach the super thick "ribbon stage" during whipping to lock in maximum volume, and then, crucially, fold the flour and tempered milk gently.
Fold as if you’re tickling the batter with your spatula—overmixing bursts those hard-earned bubbles, turning your future cloud into a sad pancake.
I want to make this Japanese Strawberry Sponge Cake (Strawberry) for a party—can I bake the layers ahead of time?
Absolutely, baking the layers ahead is a genius move! The sponge cake layers can be baked, cooled completely, tightly wrapped in plastic wrap, and stored in the fridge for up to two days, or frozen for up to a month. Just ensure the cakes are fully thawed before assembling.
However, you must wait to whip the cream and assemble the cake until just a few hours before the event, as fresh cream doesn't hold its structure perfectly after a full night in the fridge.
My whipped cream seems to be weeping and sliding off the sides after a few hours. Any tips for stabilizing it?
This is a classic stability issue, usually resulting from warm ingredients or insufficient fat. Make sure you are using cold cream (35% fat minimum) and pre-chilling your mixing bowl and whisk—this aids in achieving stiff peaks.
For extra insurance, try incorporating a teaspoon of cornstarch or a teaspoon of nonfat milk powder right alongside the powdered sugar when you whip; these act as reliable stabilizers, keeping your frosting structurally sound like a good brick wall.
How long does this delicate cake keep, and what's the best way to store leftovers?
Because the Ichigo Kēki uses fresh, highly perishable ingredients, it truly shines when eaten within 24 hours of assembly—it loses some of its light magic after that. If you have leftovers, store the cake in an airtight container in the refrigerator to prevent it from absorbing fridge smells.
Aim to consume it within two days maximum; after that, the sponge starts absorbing moisture from the cream, risking that dreaded soggy bottom.
I don't have fresh strawberries right now. Can I substitute other fruits or flavours?
You can certainly swap the strawberries, as the light sponge pairs beautifully with many other soft fruits. Traditional alternatives include raspberries, blueberries, or even slices of ripe kiwi or peaches. Just remember: if you use frozen or tinned fruit, you must drain and pat them completely dry before layering them into the cake.
Any excess moisture will quickly cause the delicate whipped cream to break down.
