Ingredients
Scale
- 4 large eggs
- 120 grams granulated sugar
- 120 grams all-purpose flour
- 30 grams unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 300 grams fresh strawberries, sliced
- 250 grams whipped cream
Instructions
- Preheat the oven to 170°C (340°F).
- In a bowl, beat the eggs and sugar until thick and pale.
- Gently fold in the flour.
- Add the melted butter and vanilla extract, mixing until just combined.
- Pour the batter into a prepared cake pan and bake for 30-35 minutes.
- Cool the cake and slice it in half horizontally.
- Spread whipped cream and strawberries onto the bottom layer and place the top layer back on.
- Decorate with more whipped cream and strawberries.
Notes
- Make sure to gently fold the batter to keep it light and airy.
- Use fresh strawberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12 grams
- Sodium: 45 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Japanese Strawberry Sponge Cake, dessert, baking, strawberries