Experience the delicate flavors of Japan with these delightful Japanese Strawberry Sandwiches. This recipe combines light, fluffy sponge cake layers with a rich, creamy filling and fresh strawberries. It’s perfect for summer gatherings, afternoon tea, or any occasion that calls for a sweet, elegant treat.

Full Recipe:

Ingredients:

Sponge Cake:

• 3 egg yolks (room temperature)
• 3 egg whites (room temperature)
• 40 g (3 tbsp) caster sugar (for yolks)
• 40 g (3 tbsp) caster sugar (for whites)
• 1/2 tsp cream of tartar or lemon juice
• 1 tsp vanilla paste or vanilla extract
• 50 ml (3+1/2 tbsp) milk (room temperature)
• Pink food coloring (optional)
• 90 g (3/4 cup) all-purpose flour
• 10 g (1+1/2 tbsp) cornstarch or all-purpose flour
• 1/2 tsp baking powder

Filling:

• 470 ml (2 cups) whipping cream or heavy cream (chilled)
• 6 g gelatine leaves or gelatine powder or agar agar
• 30 ml (2 tbsp) whipping cream or heavy cream (hot)
• 1 tsp vanilla paste or vanilla extract
• 55 g (1/2 cup) powdered sugar
• About 13 strawberries (washed and dried)

Directions:

Sponge Cake:

1. Preheat the Oven:
   • Preheat the oven to 160°C (320°F).
   • Line and grease a 20x20cm (8×8 inch) cake pan.
2. Whip Egg Whites:
   • In a large bowl, whip the egg whites with cream of tartar until foamy.
   • Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.
3. Prepare Dry Ingredients:
   • In another bowl, sift together the flour, baking powder, and cornstarch.
   • Mix to combine and set aside.
4. Beat Egg Yolks:
   • In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
   • Add the milk and pink food coloring (if using) to the yolk mixture.
   • Gradually add the flour mixture, mixing just until combined. Do not overmix.
5. Combine Mixtures:
   • Gently fold about 1/4 of the egg white mixture into the yolk mixture to lighten it.
   • Fold the yolk mixture back into the remaining egg whites until fully combined, being careful not to deflate the batter.
6. Bake:
   • Pour the batter into the prepared cake pan and spread evenly.
   • Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
   • Let the cake cool slightly in the pan, then unmold it onto a wire rack to cool completely.
   • If desired, remove the brown cake skin while it is still warm.
   • Once cooled, cut the cake into 2 layers.

Filling:

1. Prepare Gelatine:
   • Soak the gelatine sheets in cold water for 5-10 minutes (if using gelatine powder, skip this step and follow the package instructions for agar agar).
2. Whip Cream:
   • Whip 470 ml of whipping cream with vanilla until medium peaks form.
3. Dissolve Gelatine:
   • Squeeze the soaked gelatine sheets and dissolve them in 30 ml of hot whipping cream.
   • Heat for a few seconds if needed to fully dissolve.
4. Combine Cream and Gelatine:
   • Add the dissolved gelatine mixture and powdered sugar to the whipped cream.
   • Whip until firm medium-stiff peaks form, being careful not to overwhip.

Assemble:

1. Layer Cake:
   • Spread a thin layer of whipped cream mixture on one layer of the cake.
2. Add Strawberries:
   • Arrange whole strawberries on the cake in a cross pattern, where you plan to cut the cake later.
3. Add More Cream:
   • Cover the strawberries with more whipped cream mixture, using a piping bag if desired to fill any gaps.
4. Top Layer:
   • Place the second layer of cake on top.
5. Refrigerate:
   • Wrap the assembled cake in plastic wrap and refrigerate for at least 90 minutes.
6. Trim and Cut:
   • Trim the edges for a neat look.
   • Cut the cake into 4 squares, then divide each square into 2 triangles, ensuring that each slice shows a section of strawberry.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Kcal: Approx. 350 kcal per serving
• Servings: 8 servings

Additional Tips:

1. Variations:
   • Use different types of berries or a mix of fruits for a unique twist.
   • Add a layer of jam or fruit preserve for added sweetness and flavor.
2. Serving Suggestions:
   • Serve chilled with a dusting of powdered sugar on top.
   • Pair with a hot cup of green tea or a refreshing iced tea.
3. Storage:
   • Keep the sandwiches refrigerated and consume within 2-3 days for the best taste and texture.

Final Thoughts:

These Japanese Strawberry Sandwiches are not just a treat for the taste buds but also a feast for the eyes. Their light, fluffy texture combined with the creamy filling and fresh strawberries makes them an irresistible dessert. Perfect for sharing with friends and family, they bring a touch of Japanese elegance to any occasion.