Japanese Pastry Course #1 Japanese Short cake

Learn the ingredients for Japanese shortcake. Discover the best flour mix—60 g all-purpose flour and 30 g corn flour—with guidance in the flour attachment.

Shift flour twice to remove lumps; sift with corn flour if used. Line the tin, preheat to 180C; warm eggs and sugar over a double boiler, melt butter with milk.

Whisk eggs to a stable froth at about 25 C, then avoid overwhipping by reducing mixer speed to refine bubbles, producing a shiny, fine batter ready in 1–2 minutes.

Mix the flour gently with a rubber spatula, adding in parts and turning the bowl as you go to protect a fragile Japanese short cake and avoid overmixing.

Combine melted butter with hot milk at about 70°C; mix quickly from bottom to top to prevent bubbles from breaking; bake the batter at 180°C for 25–30 minutes.

Learn baking and slicing a sponge cake with careful oven timing, cooling, and precise slicing. Slice into even layers, remove dry tops, and store properly for freshness.

Prepare Crème Chantilly and a strawberry topping; boil a sugar–water syrup, cool it, and keep the cream cold, whisking to soft peaks, then slice strawberries for decoration.

Whip cream to stiff peaks for the filling, spread on a syrup-brushed sponge, layer sliced strawberries with a center hollow, add another sponge, and brush the top with syrup.

Whip cream to soft peaks and frost the cake, applying generous frosting along the edge; tilt the spatula and rotate the table to smooth from outside to center, removing excess.

Decorate with tools on cake's side, turning table quickly without stopping and without moving the tool, and avoid overworking whipped cream, since warmth causes graininess; cover with fruit if needed.

Slide the spatula diagonally to remove excess cream, turn the cake table without moving the spatula, lift the cake, and move it to a serving plate before decorating.

Prepare the piping bag, attach a decorating tip, cut the corner, and fill no more than half; twist, hold, and pipe a rose with a 90-degree circular motion, checking consistency.

Explore creative decorating ideas for the cake and express your style freely. Enjoy the most fun part of cake making as you customize every detail.

Chill the cake for at least one hour, dip the knife in hot water and wipe it between cuts, then cut straight down while pulling toward you.

Explore scoop cake, a simple variation of the classic Japanese shortcake, by layering sponge cake with syrup, whipped cream, and fruit, then finishing with powdered sugar.

Whisk cream and sugar into whipped cream, fold in cream cheese, and layer sponge cake cubes with strawberries and strawberry sauce to make strawberry parfaits.

Learn to bake a chocolate sponge cake by adjusting flour with corn flour and cacao powder, whisking eggs and sugar to create air bubbles, then add butter and milk.

Make a Swiss roll with fresh fruits using the same sponge cake, brush with syrup, spread whipped cream evenly, roll tightly with fruit lines, and chill for a neat finish.

Asami thanks you for taking the japanese shortcake course and hopes you enjoyed making japanese shortcake; ask questions on the q&a page and she will help you improve your baking.