Background and History
Japanese Christmas Cake, or “Kurisumasu Keki,” is a festive and popular dessert enjoyed during the holiday season in Japan. Introduced in the 20th century, this cake typically features a light sponge cake layered with whipped cream and decorated with vibrant strawberries, symbolizing the joy and colors of Christmas.
For the Sponge Cake:
4 large eggs
1 cup granulated sugar
1 cup cake flour
1 teaspoon baking powder
1/4 cup milk
1/4 cup unsalted butter, melted
For the Filling and Decoration:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for topping
Powdered sugar for dusting
Preheat the oven to 350°F (175°C).
Grease and line two round cake pans.
In a bowl, sift together cake flour and baking powder.
In a separate bowl, beat eggs and gradually add sugar, beating until thick and pale.
Gently fold in the sifted dry ingredients, followed by milk and melted butter.
Divide the batter between the prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
Whipped Cream Filling
Whip heavy cream until soft peaks form.
Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Once the cakes are cool, spread a layer of whipped cream on top of one cake.
Place the second cake on top and cover the entire cake with the remaining whipped cream.
Decorate the top with fresh strawberries and dust with powdered sugar.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 300 per serving
Customize with other fruits or decorations for a personal touch.
Japanese Christmas Cake is traditionally enjoyed on Christmas Eve.
Check for allergies in dairy products and ensure there are no nut allergies in any added toppings or decorations.