Easy Japanese Strawberry Chiffon Shortcake

For this bake-along, Joyce from Kitchen Flavours, Lena from Frozen wings and I are baking a strawberry shortcake.

What is a strawberry shortcake?

Google tells me it is a girly toy character at Strawberry Shortcake. Hey! I know that! I used to be a Strawberry Shortcake's fan. In 1980s, the strawberry shortcake that I had is a little chubbier. At that time, I was a collector of these figurines with nice strawberry scent and also other of its merchandise. Today, it is more popular for its video, online games and apps! Hmmm...

Then Google tells me it is an American scone-like cake, either sandwiched or topped with lots of strawberries and whipped cream inside or outside the cake or everywhere!

Besides being a classic American dessert, Google tells me that there is also a Japanese version of strawberry shortcake. According to Japanese Cooking 101, the Japanese strawberry shortcake was “invented” by a pastry shop in 1920s and became more popular after the 1950s. Unlike the American strawberry shortcake which is more casual and homey kind, the Japanese shortcake is rather a sophisticated kind as it is usually made with a soft sponge cake with the strawberries and cream filling neatly arranged. Google also tells me that the most popular Japanese strawberry shortcake recipe is Ochikeron's as seen in her YouTube video.

Hence, I watched Ochikeron's video and I thought that I wanted to bake this feathery light kind of strawberry shortcake.

Then Google tells me even more... and eventually lead me to bake this simple Japanese strawberry chiffon shortcake from Cookpad. What the??? LOL!

You know what... I can't complain because this simple Japanese strawberry chiffon shortcake is really easy to bake and very light and heavenly to enjoy!

Easy Japanese strawberry chiffon shortcake

First, I have to separate 4 eggs.

This is team white ...

... and this is team yellow.

Combine both teams ...

... and bake the cake.

After cooling the cake slightly, remove the baking paper at its bottom. 

Trim the sides of the cake and cut it into two in equal size.

Then I whipped the cream.

In less than 3 minutes later... I have my whipped cream!!!
Like my son always say... easy peasy lemon squeezy :)

Assembling the cake.

All done!

Wrap the cake in cling wrap and chill it for at least 4 hrs or until set.

Decorate with more strawberries. Dust the cake with icing sugar and serve! Easy peasy lemon squeezy?
Can't talk... Must eat :p

Here's the recipe that is mostly adapted from Cookpad

For the chiffon cake:

140g egg whites (about 4) - please exact weight
70g caster sugar
60g egg yolk - please exact weight
40ml vegetable oil
70ml milk
1/2 tsp vanilla extract or paste
75g cake flour

To assemble:
300 ml cold whipping cream, 35% fat, reserving 2 tbsp to brush the top of the cake

1 1/2 tbsp caster sugar
250-300g strawberries, washed with adequate water, thoroughly dried and hulled and sliced into halves

Preheat the oven to 325°F or 160°C. Line one 25cm x 35cm baking tray with baking paper. Set aside.

Using an electric mixer with whisk attachment, beat egg whites at medium low speed for about 5 mins until foamy. Increase beating speed to medium high. While beating, add sugar into the egg whites in 3-4 batches gradually and beat until stiff peaks form. To finish, beat egg white at low speed for 1 more minute. This helps to prevent the egg white mixture from forming too large bubbles.

Using a hand whisk, whisk egg yolks in a large mixing bowl until slightly pale and thicken. Add oil, milk and vanilla into the egg yolk mixture and whisk combined. Sift flour into the egg yolk mixture and whisk until combined.

Using a spoon, fold in egg white mixture into the egg yolk mixture in 3-4 batches until well combined. Pour batter into the prepared baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 15 mins or until the cake is well risen and fully cooked.

Remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5-10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Trim the sides of the cake and cut it into half to yield two 23 cm x 15 cm cakes. Allow the cake to cool completely.

While waiting for the cake to cool, combine caster sugar and cream (reserving 2 tbsp for brushing the cake later) in another clean bowl of electric mixer and use the whisk attachment to beat until soft peaks formed. Alternatively, you can use Tovolo Mini Whipper (please see here for details and instructions).

Spread a thin layer of cream onto one half of the cake. Arrange strawberries on the cream and spread more cream on the strawberries to cover them completely. Place the other half of the cake on top of the one with strawberry and cream.

Place the entire cake on a large piece of cling wrap. Wrap the cake firmly in the cling wrap but not too tight or loosely so that the cake will settle nicely into its shape. Chill cake for at least 4 hrs or until the next day. Keep the reserving cream in the fridge.

To serve, remove the cake from the fridge and also from the cling wrap. Brush the top of the cake with the reserving cream. Decorate the cake with strawberries and dust with icing sugar.

Slice. Serve. Enjoy.

Happy Baking
Please support me and like me at Facebook...

Please note that the linky tool for bake-along is no longer available.