Japanese Christmas Cake

A traditional cake in Japan.  The husband purchases the cake from a local bakery on his way home from work Christmas Eve.  SImilar to a strawberry shortcake, the sponge cake is light and moist. 

Japanese Christmas Cake

Serves 10

For sponge cake:

3 eggs

2/3 cup sugar

3/4 cup all purpose flour, sifted

1 tablespoons milk

1 1/2 tablespoons butter, softened at room temperature

For topping:

1 1/2 cup heavy cream

4 tablespoons sugar

various fruits

Preheat oven to 350 degrees.  Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, add flour in the mixture and gently mix. Warm milk in the microwave and melt butter in the milk well. Add the butter mixture in the batter and stir gently.

Place parchment paper inside of a 6-inch round cake pan. Pour the batter in the pan and bake for 25-35 minutes.

Remove the cake from the pan and cool it on a rack.

Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Take the half of the whipped cream and mix with chopped fruits. Place the cream on top of a round cake slice. Place another cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with strawberries or other fruits.