By Cooking With Dog
Watch how-to video 👇🏻
Ingredients for Christmas Cake (18cm/7.09 inch diameter) クリスマスケーキの作り方 字幕表示可
– Sponge Cake –
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
– Soaking Syrup –
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch – a type of brandy made from fermented cherries
– Toppings –
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36×22.8 inch
Cake Pan (18cm/7.09 inch diameter)
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
** Advice for Making Christmas Cake **
This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.
The measurements and whipping time for the batter are critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients by weight is absolutely necessary.
Please turn on the English caption for the video (click CC button) and follow every single step. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described above and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional.
Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! – Francis