Soft and fluffy sponge cake filled with fresh strawberries lightly whipped vanilla cream. The perfect version of the classic Japanese strawberry shortcake. A classic asian-bakery style sponge and fluffy cream that melts in your mouth like a dream!
I’m finally sharing my ultimate cake. If I had to eat one thing for the rest of my life it would probably be this. This cake means so much to me because it was the first cake I had ever baked and it has been with me from the very beginning of my baking career.
Growing up strawberry cream cakes from Asian bakeries were my favorite thing ever. Not even kidding I have had strawberries and cream cake every single birthday of my life, and I will probably continue that tradition until I die.
That’s why it was the one cake that I wanted to perfect.
This is also the kind of cake I love teaching because every tiny detail matters. After years of baking, testing sponges, decorating cream cakes, and sharing my work through places like Netflix and TuCha, I still come back to this cake whenever I want something simple, beautiful, and quietly impressive.
Japanese strawberry shortcake is not a loud dessert. It is soft sponge, cold cream, sweet berries, and good technique. That is what makes it so special.
I have baked at least 1000 sponges in my life, tested every sponge recipe on the face of the earth, and tweaked recipes again and again. But it all came to an end when I managed to create and recreate again and again the perfect sponge.
This sponge is soft and delicate, flavorsome, as well as having enough structural integrity as a base for decoration.
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 1 x 8-inch cake | 45 minutes | 60 minutes | Intermediate | Best within 3 days, stored in the fridge in an airtight container |
UPDATED RECIPE: 22 May 2023
this is one of my favorite cakes and I’m always making adjustments to ake it the best it can be.
During the creation of my first-ever cookbook “Mochi, Cakes, and Bakes” I retested this recipe so many times and I have a version better than ever. Lucky for you you don’t need to purchase the book for this recipe! If you are after more delicious desserts feel free to purchase my book here!
What is a Strawberry Shortcake?
There are a lot of different kinds of strawberry shortcakes. In the United States, strawberry shortcakes are flaky biscuits topped with cream and jam. In Britain strawberry shortcakes are a classic crumbly cake topped with cream, jam, and fresh fruit.
What is a Japanese strawberry shortcake?
Japanese strawberry cake has a completely different texture, with a super light and fluffy cake base. Rather than the cream only being sandwiched between the cake layers, the cream is between the layers with strawberry slices and completely covers the sponge for a much moister cake.
The cake is light, delicate, and melts in your mouth.
The Japanese strawberry shortcake is so popular in Japan that it has been deemed the Christmas cake! The cake eaten by all Japanese families to celebrate Christmas.
The sponge cake base is similar to most Asian bakeries, and this sponge would be the same used in Chinese bakery cakes and Korean fresh cream cakes. The only difference is the strawberries used in this one.
This is a classic and you will find them everywhere in Japan, or in any Asian bakery. And once you taste it you will know why!
Japanese Strawberry Shortcake vs American Strawberry Shortcake vs British Victoria Sponge
This is one of the biggest things people get confused about because the same name can mean completely different desserts depending on where you are.
| Dessert | Base | Cream & Filling | Texture | Best For |
|---|---|---|---|---|
| Japanese Strawberry Shortcake | Light genoise-style sponge | Fresh whipped cream and strawberries | Soft, airy, moist, and elegant | Birthdays, Christmas, Asian bakery-style cakes |
| American Strawberry Shortcake | Biscuit or scone-style base | Cream and macerated strawberries | Crumbly, richer, and heavier | Summer desserts and casual serving |
| British Victoria Sponge | Butter sponge cake | Jam and cream | Denser, buttery, and sweeter | Afternoon tea and classic cake slices |
Japanese strawberry shortcake is the lightest of the three. It uses a delicate sponge, fresh strawberries, and lightly sweetened cream instead of a biscuit base or buttery sponge.
That is why it feels so soft, clean, and melt-in-your-mouth compared with American or British versions.
Main Ingredients
These are the core pieces that make the shortcake soft, fresh, and full of flavour.
Sponge
- Eggs
- Whole milk
- Vegetable oil
- Cornstarch
- All-purpose flour
- Sugar
Tip: Mix the yolk batter until smooth, then fold the meringue gently so the sponge stays light and airy.
Simple Syrup
- Sugar
- Water
Tip: Let it cool fully so it sinks in without making the sponge soggy.
Whipped Cream
- Thickened cream
- Sugar
- Vanilla
Tip: Keep everything cold — cold cream whips quicker and holds its shape longer.
Chantilly cream vs. regular whipped cream
Chantilly cream is simply whipped cream that has been lightly sweetened and flavoured, usually with vanilla. It sounds fancy, but it is very close to the cream used in most Japanese strawberry shortcake recipes.
Regular whipped cream can be plain, with no sugar or flavour added. Chantilly cream tastes softer, sweeter, and more bakery-style because of the sugar and vanilla.
For this cake, you want the cream to be light but stable. Whip it to soft-medium peaks so it spreads smoothly, holds the strawberries in place, and still melts beautifully when you eat it.
Strawberries
- Fresh strawberries
Tip: Pat them dry before slicing so the cream stays neat and clean.
Strawberry selection guide by season
The strawberries matter a lot in this cake because they are not cooked or hidden inside a jam. You taste them fresh, so choose the best berries you can find.
| Season | What To Look For | Best Use |
|---|---|---|
| Early Season | Firm, bright red berries with a little tartness | Best for neat slicing inside the cake |
| Peak Season | Sweet, fragrant berries with deep colour | Best for decorating the top of the cake |
| Late Season | Softer, juicier berries | Best for filling, but pat them very dry |
| Off Season | Smaller or less fragrant berries | Use with a little extra vanilla in the cream |
Choose strawberries that are firm, glossy, and similar in size. Avoid berries that look wet, bruised, or pale around the shoulders.
For the cleanest finish, use the prettiest berries on top and the smaller sliced berries inside the cake.
Optional – My Favourite Extras That Add a Little Magic
These little touches aren’t essential, but they lift the flavour in a quiet, elegant way.
- Kirsch or Grand Marnier: Adds a soft warmth to the syrup without making the cake taste boozy.
- Extra vanilla bean: Gives the cream a deeper flavour and those lovely little specks.
- Mixed berries: Blueberries or raspberries add a bright contrast when strawberries aren’t at their peak.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
These swaps keep the texture soft and the flavour balanced.
- Cake flour for all-purpose flour: Makes the crumb even finer if you prefer a lighter finish.
- Cream cheese for a portion of the cream: Helps stabilise the whipped cream on warm days without changing the flavour much.
- Neutral oil for vegetable oil: As long as it’s mild, it won’t affect the sponge.
How can I make my cake soft and fluffy?
The secret to making the sponge light and fluffy is in the folding of the meringue. This sponge doesn’t have any leavening agents, which means it relies on whipped eggs for rise.
If you are too rough when folding the meringue into the batter the air bubbles whipped into the egg whites will be lost. The result will be a dense sponge cake with no rise.
Always lighten the egg mixture with 1/3rd of the meringue before folding the rest in. This makes it easier to incorporate the remaining meringue.
Also, use a spatula to fold the batter together, this will allow you to fold everything together gently.
WHY IS JAPANESE STRAWBERRY SHORTCAKE SO LIGHT?
Japanese strawberry shortcake is so light because the sponge gets its lift from whipped eggs instead of baking powder or a heavy butter base. The air whipped into the eggs expands in the oven and creates that soft, cloud-like crumb.
The cream also keeps the cake feeling light. Instead of thick buttercream or dense frosting, this cake uses softly whipped cream that melts into the sponge.
The simple syrup adds just enough moisture so the cake stays tender after chilling. Together, the sponge, syrup, cream, and strawberries create that classic Asian bakery texture.
Why is my cake shrinking?
The most common reason why a sponge cake collapses is the bake time.
Sponge cakes need to be baked long enough that the moisture has been baked out. This way when the cake is taken out of the oven it won’t sink.
It can be difficult to gauge when the sponge is ready as everybody’s oven is different, so you can’t just rely on the time.
The level of moisture in your oven is also a factor, and that can change if you have too much hot water in the bain-marie.
The best way to gauge when the cake is ready is when the cake begins to pull away from the cake pan. If you notice the sides of the cake pull away from the tin the sponge is done and safe to take out of the oven!
To be even safer I would leave it in the oven for another 15 minutes with the heat turned off.
Tip to prevent shrinking
A tip to prevent the cake from shrinking when it comes out of the oven is to give it a firm tap on your counter after it comes out. This removes any hot air that has been trapped, decreasing the risk of deflation.
Why is the bottom of my sponge cake is dense and raw?
There are a couple of factors that can cause the bottom of the sponge to be raw and gummy.
Over-folding of the meringue
Too much air was deflated when the meringue was folded into the batter. Therefore the cake couldn’t rise.
Under-folding the meringue
The meringue was not folded through the batter enough, causing the heavier parts of the unfolded batter to sink to the bottom of the tin.
The sponge wasn’t baked for long enough
This causes the sponge to deflate when coming out of the oven. This leads to a slightly fluffier top, but a much denser bottom.
How do I know when my sponge cake is done?
There are a couple of ways to test the sponge cake for doneness.
- Spring test: If you press the sponge with your finger it should spring back slowly. If an indent is made you will need to bake it for longer
- Cake pulling away from the sides: The sponge will begin to come away from the sides of the cake tin. That means it’s ready.
- Toothpick test: A toothpick inserted into the center will come out clean and dry
GENOISE SPONGE TECHNIQUE – THE LITTLE DETAILS THAT MATTER
The sponge for Japanese strawberry shortcake is all about air. Once the eggs are whipped, your main job is to protect that air so the cake rises tall and stays soft.
Fold slowly and scrape from the bottom of the bowl each time. Heavy batter can hide underneath, so make sure there are no streaks of flour or dense yolk mixture sitting at the base.
Do not stir the batter like pancake batter. Stirring knocks out the air and can make the sponge flat, tight, or gummy at the bottom.
You also do not want to under-fold. If the batter is not evenly mixed, the heavier parts sink while the airy meringue stays on top. This can create a sponge with a fluffy top but a dense lower layer.
The batter should look smooth, light, and glossy before it goes into the tin. If it still has big white streaks of meringue, fold a little more gently until everything is even.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | What’s Happening | How to Fix It |
|---|---|---|
| Sponge collapsing | Too much moisture or underbaking | Bake until the edges pull away, then rest it in the oven with the heat off |
| Dense bottom layer | Meringue wasn’t folded evenly | Fold a little slower and scrape the bottom of the bowl |
| Cream turning grainy | Over-whipped cream | Stop at soft-medium peaks and chill the bowl next time |
| Cake sliding | Too much syrup or wet berries | Brush lightly and dry the berries before layering |
| Rough sides when frosting | Cake too warm | Chill the sponge before coating with cream |
More Quick Fixes
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Cream too runny | Cream was too warm or under-whipped | Chill the bowl and cream, then whip again slowly until soft-medium peaks |
| Cake leaning | Layers are uneven or filling is too thick | Trim the sponge flat and use a thinner, even layer of cream between layers |
| Strawberries sliding | Berries are wet or sliced too thick | Pat berries dry and slice them evenly before layering |
| Cream splitting | Cream was over-whipped | Stop whipping earlier next time; the cream should look smooth, not grainy |
| Sponge collapsed after cooling | Cake was underbaked or cooled too quickly | Bake until the sides pull away, tap the tin once, then cool gently |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Base | Filling | Texture | How It Differs |
|---|---|---|---|---|
| Japanese Strawberry Shortcake | Light genoise-style sponge | Fresh strawberries and whipped cream | Soft, airy, moist, and delicate | The lightest and most elegant version, with a bakery-style sponge and fresh cream finish |
| American Strawberry Shortcake | Biscuit or scone-style base | Whipped cream and juicy strawberries | Crumbly, richer, and heavier | More rustic and casual, often served as individual biscuits with cream and berries |
| British Victoria Sponge | Butter sponge cake | Jam and cream | Denser, buttery, and sweeter | More like a classic tea cake, with a firmer crumb and jam filling |
Japanese strawberry shortcake is the softest of the three. It uses a light sponge, fresh strawberries, and softly whipped cream, so the whole cake feels clean, cool, and melt-in-your-mouth.
Tips for Perfect Japanese Strawberry Cakes
Brush syrup for melt-in-mouth softness
Lightly brushing your sponge layers with simple syrup keeps them bakery-soft without making them soggy. Combine equal parts sugar and hot water, cool completely, then brush each cut surface.
For a more aromatic finish, stir in 1–2 teaspoons of kirsch or Grand Marnier. Skip the alcohol for a kid-friendly version.
Love airy textures? You’ll adore my Japanese Souffle Cheesecake
Stable cream for any weather
For celebrations in warm kitchens or when the cake needs to hold for hours, add stability to your cream without sacrificing softness. Blend in 5–8 percent mascarpone by weight of the cream before whipping, or bloom 1 percent gelatin in water and incorporate once the cream reaches soft peaks.
Strawberries that behave
Select firm, sweet berries of similar size for even decorating. Hull and pat them completely dry before slicing to 3–5 mm thickness for the filling. Reserve the juiciest halves for the top layer so the moisture stays away from the cream inside.
Variations
Matcha Strawberry Shortcake
Sift 1 teaspoon of matcha powder into the flour before folding it into the batter. The earthy green crumb contrasts beautifully with the bright red strawberries.
Cocoa Berry Cloud
Replace 10 percent of the flour with Dutch-process cocoa for a chocolate-infused sponge. Pair with fresh strawberries and scatter fine chocolate shavings between layers.
If you love strawberry and cream combos, my Strawberry Shortcake McFlurry
Mixed Berry Christmas Wreath
Top the finished cake with a ring of strawberries, raspberries, and blueberries arranged around the edge. The red and blue hues create a festive wreath effect.
Serving Suggestions
Christmas Eve Centrepiece
Pipe cream rosettes around the cake’s top edge and place whole strawberry halves upright within each rosette. Add small rosemary sprigs between berries and dust lightly with icing sugar for a snowy finish.
Tea Salon Vibes
Serve chilled slices with hojicha or genmaicha. The roasted notes of these Japanese teas balance the richness of the cream and enhance the sweetness of the berries.
Mini Layer Cakes
Bake the sponge in 6 cm ring moulds for individual shortcakes. Layer with cream and strawberries as usual for an elegant dinner party or picnic presentation.
Common Mistakes to Avoid
Heavy hand with syrup
A glossy, wet surface means you’ve over-brushed—risking soggy, sliding layers.
Over-whipping cream
Grainy cream loses elegance. Stop at soft-medium peaks—your spatula should leave slow-melting waves.
Skipping the chill
Frosting a warm cake melts cream instantly. Always cool layers completely, crumb-coat, chill 20–30 minutes, then finish frosting.
Frequently Asked Questions
How long does this cake last?
This cake lasts up to 3 days when stored in an airtight container in the fridge. As this cake is made with fresh cream make sure you store it in the fridge until ready to serve.
A lot of cakes use cake flour, why do you use all-purpose flour?
Cake flour is great for giving cakes a lighter texture, however, the cooked dough method removes the need to use it! Even without cake flour, the resulting sponge cake will be equally as light and fluffy.
What’s the difference between Japanese Christmas cake and regular strawberry shortcake?
Japanese Christmas cake is a light sponge layered with cream and strawberries, often decorated to resemble red and white holiday colours; US shortcake is biscuit-based.
How do I stabilise whipped cream without gelatin?
Blend in 10% mascarpone or cream cheese by cream weight, or substitute some sugar with powdered sugar (cornstarch aids stability).
Why bake Japanese shortcake sponge in a water bath?
A bain-marie cushions the cake from harsh heat, preventing tough edges and helping the crumb set evenly for that signature cloud-soft texture.
What makes Japanese strawberry shortcake different from American?
Japanese strawberry shortcake uses a soft sponge cake layered with whipped cream and fresh strawberries. American strawberry shortcake usually uses a biscuit or scone-style base with cream and strawberries served more casually.
The Japanese version is lighter, softer, and more elegant. It feels closer to an Asian bakery cream cake than a biscuit dessert.
Why is Japanese sponge cake so fluffy?
Japanese sponge cake is fluffy because it relies on whipped eggs for lift. The air trapped in the meringue expands as the cake bakes, giving the sponge its soft and delicate texture.
Gentle folding is the most important part. If you knock out too much air, the cake can turn dense or flat.
What is Chantilly cream?
Chantilly cream is whipped cream sweetened with sugar and flavoured with vanilla. It is soft, light, and perfect for cakes that need a fresh cream finish.
For Japanese strawberry shortcake, Chantilly-style cream gives the cake that classic bakery flavour without making it heavy.
Can you use store-bought sponge cake?
Yes, you can use store-bought sponge cake if you want a quicker version. Choose a plain vanilla sponge that is soft, light, and not too buttery.
Brush the layers lightly with simple syrup before adding the cream and strawberries. This helps the cake taste fresher and closer to a homemade Japanese strawberry shortcake.
How do you prevent the sponge from collapsing?
Bake the sponge until it is fully set and the edges start to pull away from the cake tin. Underbaked sponge has too much moisture inside, which can make it sink as it cools.
Also fold the batter gently and evenly. Over-folding removes air, while under-folding leaves heavy batter at the bottom.
How far ahead can you assemble Japanese strawberry shortcake?
You can assemble Japanese strawberry shortcake one day ahead. In fact, a short chill helps the cream settle and makes the cake easier to slice.
For the freshest look, decorate the top with strawberries on the day you plan to serve it. This keeps the berries glossy and the cream clean.
What strawberries are best for Japanese strawberry shortcake?
Firm, sweet, fresh strawberries are best. Choose berries that are bright red, fragrant, and similar in size so the cake layers and decoration look neat.
Avoid very soft or watery strawberries because they can leak juice into the cream. Always pat the berries dry before slicing.
How do you store Japanese strawberry shortcake?
Store Japanese strawberry shortcake in an airtight container in the fridge for up to 3 days. Because it is made with fresh cream and fresh fruit, it should stay chilled until you are ready to serve.
For the cleanest slices, keep the cake cold and cut it with a warm, dry knife.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Japanese Strawberry Shortcake
Soft and fluffy sponge cake filled with fresh strawberries lightly whipped vanilla cream. The perfect version of the classic Japanese-style strawberry shortcake. A classic asian-bakery style sponge and fluffy cream that melts in your mouth like a dream!
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Japanese
Ingredients
Sponge
- 4 large eggs
- 60g Whole milk (1/4 cup)
- 45ml Vegetable oil (3 tbsp)
- 55g Cornstarch (1/3 cup 2 tbsp)
- 55g All-purpose flour (1/3 cup 2 tbsp)
- 90g Granulated sugar (1/3 cup 2 tbsp)
Simple syrup
- 65g Granulated sugar (1/3 cup)
- 80ml Water (1/3 cup)
Whipped Cream
- 600ml Whipped Cream (2 1/2 cups)
- 100g Granulated sugar (1/2 cup)
- 1 tsp Vanilla extract
Assembly
- 370g Strawberries (13oz)
Instructions
Sponge
- Preheat the oven to 140°C fan forced/ 150°C convection
- Line the bottom of an 8-inch cake tin with parchment paper
- In a medium-sized bowl whisk the egg yolks, mil, and oil
- Sift the flour and cornstarch into the egg yolk mixture and mix until combined
- In another bowl with an electric whisk, or in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites with sugar until stiff peaks
- Add 1/3 of the meringue into the egg yolk mixture and mix until smooth
- Transfer the lightened egg yolk mixture to the remaining meringue and fold carefully until just combined
- Transfer the batter to the cake tin
- Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 70 minutes
- Remove from the oven and allow it to cool completely
- Once cooled run a knife around the edge of the cake tin and invert the pan
- Wrap in cling wrap and place in the fridge until assembly
Whipped Cream
- Whip the cream with an electric whisk and slowly stream the sugar in
- Beat until stiff peaks
Assembly
- Combine the sugar and water in a small bowl and microwave for 30 seconds until melted, cool
- Slice half the punnet of strawberries
- Slice the cooled cake into three layers
- Lay one layer of cake down and brush with the sugar syrup
- Spread on a layer of cream, a layer of strawberries and then cover with another layer of cream, repeat
- Place the last layer of sponge on top and give the cake a thin crumb coat before icing the entire cake with cream
- Place star tip into a piping bag and fill it with the remaining cream
- Pipe a border around the edge of the cake and decorate with the remaining strawberries
Can you try add the cup measurements please? Thank You!
Hi Aleeya, I will try to add cup measurements when I can, but for recipes like this more exact measurements are needed, so I would strongly suggest using a kitchen scale! 🙂
I dunno if it’s the recipe or what but when I made the sponge cake it just came out smelling like raw eggy butter it even taste like sweet buttery eggs the water bath just boiled the eggs in it and now there’s a layer of egg on the bottom I wasted a bunch of ingredients and a bunch of time also are the directions incomplete or something where does the cornstarch come in?
Fantastic! Video is great. Thanks for sharing your talent!
Thank you Jeff!
Any way I could make this on a baking tray? I want to make a square cake and wanted to use tray instead of a baking tin
Hi Cat, just wondering what’s the height of the cake tin you were using? 🙂
Hi Naomi, the cake tin that I use is about 3 inches high 🙂
Thanks a lot for the reply! Hopefully will make this one soon 😉
Hi Catherine! Loved you in Zumbo Just Desserts! I followed this recipe, however after baking, when the sides come off, when I let it cool down in the tin, the cake shrinks, not in height but in diameter. It makes it a bit harder to do the icing since the sides are not straight anymore (bottom is wider than the top). Do you have any idea how come this happens? The sides are also not brown like yours! Thanks in advance!!
Hi Claudia! It sounds like the moisture hadn’t been fully baked out of the cake. Some ovens runs hotter than others so all you need to do is adjust the recipe to suit your oven! I would recommend baking the cake 10C higher and for a little longer. If you need visual cues, you can tell the cake is ready when the sides shrink away slightly from the tin while still in the oven. Hope this helps!
Hi Catherine! This is just another suggestion but I really want you to make an Aussie Classic. Thank You!
The vanilla paste is very expensive where i live. Should i just do the cream without it or replace it with something else?
i wrote "cream", it was supposed to be "sponje"!!
Your written recipe lists 0.1 g vanilla but the video shows 1/2 a tsp.
If baking as an 8 inch diam cake and scaling up the ingredients as required what do you think the baking time would be.
Sorry about that! It should be 1/2 tsp. I’ll fix that up. I would recommend baking for 90 minutes.
Hi Leticia, you can use vanilla extract or just leave it out entirely!
When are we supposed to use the cornstarch?
Hi Catherine! My son and I tried to make the sponge cake yesterday. However it didn’t go well ????. I think my problem was that i did it in the conventional oven and not fan based oven. Also I don’t know if I had the amount of water right. With creme brûlée you make sure the tins are 2/3 in water. I did that here. Is that correct? My cake wasn’t baked at 60 min and 15 min wait ????. Hope you have time to see my question. We really really want to make and eat your beautiful cake for his birthday tomorrow ????. Thanks a lot for posting you creations! Greetings Tanya
Hi Tanya,
I’m so sorry to hear that! Using a convectional oven shouldn’t be too big of a problem. When baking cakes the water bath doesn’t need to be that high, as you said that’s what you do when making custards! just a centimetre or two of water in a tray beneath your cake tin is enough to provide some steam to help your cake rise. Hope my reply wasn’t too late and you can still bake the cake! 🙁 Let me know if you need any more help!
Catherine
Hi Catherine, I saw you on Zumbo’s Just Desserts and you were amazing. I hope you make more creations in the future.
Hi Alexander,
Thank you so much! I will definitely be making more creations in the future!
Would any size cake pan work?
6 inch works best!
Hi Catherine, thank you for sharing your brilliance with us. I took a stab at making this cake today. I had a minor issue with the sponge. After it cooled the cake shrunk away from the sides of the pan about a centimeter or two, primarily at the top of the cake. Additionally, the top, sides and bottom were very moist and would peel off if touched. The only deviation I did from your instructions was to grease and flower the sides of the pan to prevent sticking. Any thoughts on what may have caused my problem?
I’m in the middle of the second season of Zumbo’s Just Desserts and love everything you do. I honestly believe the egg you made was out of this world!
Hoping you and your loved ones are safe and healthy!
Hi Matthew,
I would say there could be a few things… First the sides of the pan help the cake rise so theres no need to grease your pan, it’ll give your cake a better rise too! Another problem may be too much moisture, reducing your water bath by a little and uping the temperature to 140/150 could help. As my oven is fan forced it seems to be better at working at lower temperatures than other ovens… I will be updating the recipe to account for ovens like yours! Hopefully these tips help and you will have a successful sponge 🙂
Thank you so much for all the love and I’m so happy you are enjoying Zumbo’s Just Desserts. Hope you are staying healthy too!
Hello! Do you have a video on how to make the Japanese strawberry shortcake?
Hi Catherrine!
Thanks for answering my questions! I made your cake again the next day. I had to turn up the oven temperature to 170 degrees in stead of 130. That did the trick and I love the texture and taste! I made it again ????. Do you really bake it at 130 degrees?
Greetings Tanya
Hi Tanya
So happy that the sponge worked! Fan forced ovens tend to work better at lower temperatures than convectional ovens which is probably why I could bake it at a lower temperature without a problem. I will be updating the recipe for convection ovens now! 🙂
Hi!
Thanks for sharing us this recipe! I’m planning to do this on my birthday next month. I’m using a 7.5 inch wide (2.5 inch high) tin, do I still bake it at 140C fan forced? 🙂
Hi Chelsi
I would recommend times the whole recipe by 4/3 and then baking it at 140C fan forced for 70 minutes 🙂
You are amazing !! You inspire me me a lot , I am 12 years old and I want to be like you 🙂
Hi Val, Thank you!
Hi Catherine! Any tips on how to cut the cake evenly? I’ve found it really hard to cut the cake. Thanks.
Hi Clarissa,
I find that after letting the cake sit for one day the sponge absorbs a little more moisture making it easier to cut. Also using a sharp knife heated in hot water will help.
Hi Catherine. What kind of flour do you use? Thanks
Hi Kim,
I use plain flour aka all purpose flour
Hi Catherine!
I am a huge fan of all your creations and cannot wait time make this one 🙂
Just curious – what type of flour did you use?
Hi Michelle,
Thank you! I use all purpose flour
Is it 55 g cornstarch and 55 g ap flour ?
Hi Catherine,
Thank you for sharing your recipe! It looks like the volume of cake batter that you have in your video is a lot more than what I’ve made based on the written recipe.. I’m using a 6 inch cake tin with 2 inch height and my uncooked batter reaches about 1.5 inch height, but in the video, your cake tin looks taller and it looks like there’s a lot more batter? Does your video have the same measurements as your recipe?
Thanks so much!
Jenny
Hi Jenny,
Yes my tin is 3-inches tall, but the measurements were the same as what I have written. I would suggest the reason for it having less volume would be the deflation of your whipped egg whites. Hope that helps!
Hi Catherine!
How would you suggest changing the baking times/temps if I’m baking this in an 8 in cake pan and doubling the recipe?
Hi Elizabeth I would suggest baking it at 140C for 75 minutes and then leaving it in the oven for 20 minutes with the heat turned off 🙂
Hi Catherine!!!
I’m baking the cake at the moment and it doesn’t seems to be rising, its been in the oven for over an hour now and I don’t know what to do. I had to bake it a glass container instead of a tin and lined it all with parchment paper (including the sides) what should I do next time????
Thank you!!!
Hi Sof,
The reason why I don’t line my cake tin is because the sides of the tin actually help the cake crawl up the sides and rise. Glass also isn’t the best baking vessel because of its heat distribution, so that might be the reason why… I would suggest trying to bake it in a tin next time! Hope that helps 🙂
Hi Catherine!
So i tried making this cake with a bigger pan and doubled the recipe but despite how long I baked it (i took it out of the oven after leaving in the oven for 15 minutes and then baked it again for 30 minutes and did that again for another 30 minutes after realising that it still wasnt cooked) and it just stayed mushy. Was this because the pan was too big?
Hi Alannah, It’s definitely possible to double this recipe but I would recommend increasing the temperature to 160C and baking fo 90 minutes. With sponge cakes once they have been removed from the oven they won’t rise anymore- and will probably a lot more mushy than usual. Keep the cake in the oven and bake it longer! You’ll know the cake is ready when it begins to come away from the sides of the pan. Hope this helps!
Hi Catherine! I’m so excited to try this recipe! Is it possible to substitute all purpose flour with cake flour?
Hi Em, Yep you should be able to with no problems 🙂
Hi Catherine if I wanted to make this in 2 8-inch tins, what should the baking time be?
Hi Jas, I would suggest baking it in 1 tin as it will help with the rise and give a fluffier sponge.
Hi- If the cake pan is bigger, how do we adjust the baking time?
It depends on how much larger your cake tin is, I suggest reducing by half and then keeping an eye on it
Hi! Should I use cake flour or plain all-purpose for this recipe? thanks!
Also, how many tablespoons are in 40 grams of milk?
just all purpose is fine!
Hey!
I was wondering whether or not the cake pan should be non-stick.
Thx!
Shouldn’t be non-stick! 🙂
Hi Catherine, i ask nicely of you to please be a bit more specific what type of sugar we are supposed to add, please and thank you! have a wonderful day!
Hi Gabby,
I just use granulated/white sugar 🙂
Hello from Thailand. Today I have tried 2 of your receipes but I didn’t get good results in both of them. For this one I had the following issues:
1) The sponge was as brown as yours and it was very very sticky. I baked for 1 hour at 140 Celsius in a fan assisted oven. The water bath was 1.5 cm in height. I then turned of the heat and waited 15 minutes. The sponge was pale all around, and it grew almost 4 inches in height (my tin is 2 inches high). It also smells a bit eggy.
2) The other issues is with the whipped cream. It doesn’t get as smooth as in the video. I whip it in low-medium speed and in 2 minutes it reaches stiff peaks. If I let it run more it starts to crumble. Should I whip in low speed? In average how long do you need to whisk in a stand mixer to reach the correct consistency?
Something about the written version. You do mention the tangmian version but I think you don’t use it, unless the flour “cooking” happens with the eggs in step 5. Also, in the video you use the vanilla paste in the eggs and not in the heavy cream yet in the ingredients you have it under the heavy cream and not the sponge.
I really look forward for your recommedations as I wish to do the dessert for my wife in Valentine’s day.
Hi Dimosthensis,
Sorry you didn’t get the result you were after. More than happy to help!
1) The stickiness of a cake depends on the humidity of your climate. Sugar absorbs water and if it is humid or raining on the day you make the cake the caramelised layer on the cake will absorb moisture. This is nothing to worry about, you can either remove the layer of caramelisation or just cover it up with cream.
2) Yes, if you overwhip cream it will become curdle and become butter. The timing needed varies between different brands of cream and the temperature of your kitchen. If you find it to be at stiff peaks at 2 minutes I would recommend beating on low speed until medium peaks. Then stop and whisk by hand to prevent the chance of curdling.
3) The tangmian method is the incorporation of the egg/milk mixture which is still hot with the flour. The heat provides the “cooking”, although it is called the cooked dough method there is no necessary cooking of the dough.
As with the vanilla you can add it to the sponge or cream, or both! I guess the more you add the more vanilla you get, it won’t effect the texture of anything.
Hope the dessert goes well for Valentine’s day!
Thank you for taking the time to answer Catherine. I will try again and let you know the results. I did try a different brand of heavy cream that has stabilizers and got different results. I will have to keep experimenting.
Keep up the great work!
Second time worked like a charm. Just a few tips that worked for me and might work for people that have similar issues.
1) Since I also didn’t have 3 inch deep cake tin and the 1st time the sponge turned out like a mushroom, the 2nd time I used a cake tin belt and the sponge was perfect and smooth.
2) You might need to bake for a bit longer than 60 minutes in a fan assisted oven, need to keep an eye on it. Mine took 75 minutes. Looked a bit uncooked around but it actually wasn’t.
Thank you very much for the great recipe Catherine.
So glad it worked out well! Love the tips too, it will definitely help everyone trying this recipe out 🙂
hey, may i know how i can keep the cream from melting??
As long as you keep the cake refrigerated until serving it shouldn’t melt!
This makes the perfect, most fluffy sponge cake. Finally found my favourite recipe. Thank you!
best sponge recipe yet! it yields a super soft and fluffy cake that’s very moist!
Hi Aly, So glad you liked the recipe thank you!!
Hi Catherine,
What will be the measurements to use if I am using an 8 inch round tin (20cm x 5cm)
Hi Sarah you can multiply the quantities of ingredients by 4/3! Hope it goes well 🙂
Thank you so much for your response. It came on time and the cake turned out perfectly!
Hi Catherine,
I have 8” and 9” cake pan, can you suggest how much should i multiply for the recipe for both cake size and baking time?
Also, do you know if there will be any different on the texture if i use cake flour?
Thank you
Irene
The cake is so delicious! The video is very easy to follow
Hi Danni, thank you!
Hi! Thanks for this beautiful recipe… Questions before attempting this recipe:
1. Does the acid in the strawberries melt the whipped cream at all? I’ve heard from friends that putting fresh strawberries in the whipped cream (unless served immediately) will turn the whipped cream back into liquid unless using a stabilized whipped cream
2. Can this cake be made 24 hours in advance? Will the whipped cream deflate?
Hi Catherine! Nope, I’ve never had any problems with strawberries melting whipped cream. As long as you aren’t adding a watery puree to the cream it’ll be fine. The cake can definitely be made 24 hours in advance. If you store it in the fridge there won’t be any deflating. Hope you like the recipe!
Hello! I can’t wait to make this for my husband’s birthday in a few weeks – he is from Japan and has been craving this cake for ages! I just wanted to check if using caster sugar instead of granulated sugar would yield the same results? Thank you!
Hi Shan, Hope he likes it. Using caster sugar will work great too!
This cake is amazing and delicious! The best Asian bakery style cake recipe I’ve come across. It’s now going to be the go-to birthday/celebration cake in our family!
So glad you love this! It’s one of my fave’s too 🙂
Hi! How many tsp of vanilla extract can I substitute to the vanilla bean paste? So difficult to find one where I am at 🙁
Tried the recipe and the sponge cake was so good!! However, it shrank into a 5-inch cake. Will try it one more time and bake it a little bit longer and practice more on the frosting which I badly struggled. Thank you so much! Hoping to bake another one that is as perfect as yours!
Hi! You can use 1 tsp vanilla extract instead. As for the shrinkage, that usually happens when the cake is underbaked. Try baking it for a little longer next time 🙂
Hi, you mentioned the cooked dough method in the cake flour question. The instructions didn’t really say cook the dough.
Is this an error?
Hi, the recipe says to use 8 inch pan, can I do the same thing with 6 inch pan? TY
Hi Catherine!
I’m so exited to try this for a treat this weekend! I would love to know if you can make this cake in a bundt pan. And if so, would I need different quantities?
Thanks!
I’m thinking of making this for my boyfriend’s birthday. For a 13×9 pan, should I double the recipe? how long should it bake for?
Hi Catherine! This recipe looks absolutely delicious ???? Just wondering if it would be possible to convert it to a 6 inch sized cake, and how to convert the measurements? Thank you!
Hi, I wanted to ask will the whipping cream stay stable and not melt or fall?
hi, i am going to bake this cake this friday. i was wondering if i should use a 8 inch or 6 inch pan? all the comments replies show u saying 6 inch but the written recipe calls for 8 inch… love ur videos!
Hi! if I want to bake in 6 inch cake pans should I use a very tall one or three separate ones? How would I adjust the baking time and temperature?
Hello! I made this cake for my husband’s birthday today and it was a hit, but I had to double the whipped cream frosting part to have enough to cover the whole cake. I used 2.5 cups of whipped cream and 0.5 cups of sugar and then whipped until stiff peaks. It tastes fine and had a good texture but wasn’t enough. What kind of cream did you use? Was it already whipped?
Tried this recipe today, the cake was so unbelievably soft it broke apart a bit which is my fault lol but it’s the perfect amount of sweetness and melts in the mouth. Definitely reccomend ❤️
Hi catherine, I want to make this cake for Easter and was wondering if the cake tin needs to be made of a specific material or if you can just use the “normal” cheap ones. Thank you in advance! <3
Hi Catherine!
Massive fan of all your recipes 🙂
Just wanted to check – you mentioned the ‘cooked dough’ method in the description, but the actually recipe doesn’t seem to have this method in it at all.
Is this due to the 22 May 2023 recipe update?
I notice that this sponge cake recipe is now the same as that of the mango/ube/matcha recipes (yes i’ve done them all!). Is this correct?
Love the recipe and made it twice! However, the ingredients for the sponge cake include corn starch but the instructions only say “sift the flour.” I added and sifted the flour and cornstarch together and mine turned out great!
Hi! I am planning on making your recipe but I have one quick question. The ingredient list says cornstarch, but where in the recipe do we add it?
How much water do you use for the water bath? Is it half way up the cake pan?
Hi there Catherine. Just wanna ask if I can make this sponge cake much earlier and freeze them for future use? Have you done it before? will it affect the cake texture?
Did no one actually read the recipe? It doesn’t say when to add the cornstarch. It doesn’t say when to add the vanilla. In a recipe, details matter. Why would I want to buy a book of poorly written recipes?
Hey Catherine, I love this recipe and have made it successfully before it was gorgeous. But every single time I’ve tried it recently, the egg yolk-flour mixture clumps up soon after putting the flour in and develops thick chunks, I think because of the cornflour?
I don’t leave it too long, e.g. I’ll combine the yolks-milk-oil then get the stiff peaks with the whites & sugar, and only then will I add the sifted flour to the yolk mix, not mixing too much either. I have no idea why this is happening at least 4 times now. The only thing I can think of is a tiny amount of yolk/white crossover but this is again tiny. Is it the cornstarch quality?
Pls help I love this recipe but I can’t get back the same cake that I used to make.
Hi I’m just wondering if I can use cake flour and eliminate cornstarch in your recipes? If so how much cake flour would I use?
Thank you
Just a thought. You may want to edit the recipe directions slightly to say that the eggs should be separated. Yolk/whites. If I had not read through the whole recipe I could have made a big mistake by mixing the whole eggs with the flour instead of just the yolks.
Hi Catherine, do you have the same recipe for a 10″ cake pan?
Hi Catherine,
could I make this cake twice as tall? Double the recipe and stack it or will it collapse? any suggestions?
Can you use 1:1 gluten free flour?
Hi, cornstarch is listed as an ingredient but it’s not mentioned in the directions?
Hi, I was wondering at what point do you put the corn starch in the sponge cake? It isn’t written in the directions that I see. Also there isn’t instructions how to make the simple syrup. Thank you.
Hiii, your instructions for the sponge left out the part about adding the cornstarch :,( Just realized that I didn’t add it…wondering how that affects the structural integrity of the cake?
Can i use sugarfree sweetener like erythritol instead? Have you tried or heard about it? I love the recipe but want to make it a little bit healthier????
Hey Catherine, I was just wondering what would i do if i was using a 24cm cake tin instead of a 8 inch tin?
The recipe calls for cornstarch but the instructions do not mention corn starch. Is this meant to be added to the flour?
Hey, what measurements would i use if im using a 24cm tin isntead of a 8 inch tin?
Hi Catherine! Where do I add in the cornstarch? Thanks!
Hi Catherine, my oven only goes as low as 175F, in this case what can I do?
Hi Catherine! Can you add matcha to this recipe? and how much? 🙂
Hi! Can this recipe be used if I have a regular convention oven (no fan/air circulation system). The cake looks delicious!
Hi Catherine! First of all this recipe is amazing!!!! I baked it and everybody love it! 🙂
It’s so soft, fluffy and light!
I just have one question. Do you use a specific brand/type of tin? Because the one I used keeps leaking water in the cake while it bakes 🙁
I use a two part tin (ring with bottom)
wondering what a crumb coat is before icing? thank you
The recipe is very good, but it doesn’t specify adding cornstarch anywhere. It says to add flour, and I just assumed it meant to add the flour and cornstarch mixture. That could be confusing to some people because they could add just the flour instead of both the dry ingredients. Also you wrote mil instead of milk just btw 🙂
Hi! I was wondering if I can make this in a 9 x 13 pan?
Hi, can i use this recipe as a sheet cake instead of a cake pan? if so what would the temperture and time be averagely?
Hi Just wondering if this cake can be baked and then frozen until ready to decorate?
Thanks
This is one of the easiest cakes I’ve ever made! I’m a teenager with very little experience and needed something easy for my bro’s birthday. I lowkey cried when I tried the cake. Thank you so much!
How much does the entire cake weigh?
Hello. Your recipe calls for 55g of cornstarch which seems like a lot, can you confirm that’s right? Also if I wanted to substitute AP for cake flour, what amount should I use?
Precise recipe, good cake the only flaw was that once it was cooked the bottom shrunk so when i was layering it was uneven and the bottom was wet. Do you know why this happened Catherine?
Hi may I know what type of cream is used for the whipped cream.thickened cream? Whipping cream?