Japanese Christmas Cake

Ingredients

• 6 large eggs , separated and at room temperature
• 22 tablespoons white sugar , divided
• 0.25 teaspoons salt
• 1.5 cups cake flour , sifted
• 2 tablespoons grapeseed oil
• 2 tablespoons whole milk
• 0.5 cups water
• 3 tablespoons orange liqueur , such as Grand Marnier
• 3 cups whipping cream
• 0.5 tos 3/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 pound cups) fresh strawberries , sliced (

Instructions

1. 1

   Preheat oven to 320 degrees F (160 degrees C). Lightly grease an 8-inch cake pan; line with parchment paper. Parchment should extend 1 to 2 inches above edge of pan.

2. 2

   Mix egg yolks and 10 tablespoon white sugar in a large bowl with an electric mixer on high until mixture is pale and thick, 2 to 3 minutes. Wash and dry beaters.

3. 3

   Mix egg whites and 6 tablespoon white sugar in a medium bowl with an electric mixer on high until medium-stiff peaks form (tips curl). Mixture should be glossy and extremely fluffy.

4. 4

   Gently fold about one-third of egg white mixture into egg yolk mixture. Add the remaining two-thirds egg white mixture; gently fold in, taking care not to deflate batter, until fully incorporated, about 30 folds.

5. 5

   Stir together salt and flour in a medium bowl. Sift half of flour mixture into batter; fold until just combined. Add remaining flour mixture; fold until well combined, about 40 folds.

6. 6

   Stir together oil and milk in a small bowl; microwave on High about 30 seconds. Pour into batter; fold until well combined, about 30 folds. Batter should still be airy.

7. 7

   Pour batter into prepared pan. Gently tap pan on countertop to remove any air bubbles.

8. 8

   Bake in the preheated oven until top is golden brown and an instant-read thermometer inserted in center registers at least 190 degrees F (88 degrees C), 40 to 45 minutes. Invert onto a wire rack; let cool.

9. 9

   Meanwhile, for simple syrup, combine hot water, liqueur, and remaining 6 tablespoons white sugar in a small bowl, stirring until sugar is dissolved. Let cool.

10. 10

    Pulse whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.

11. 11

    To assemble cake, slice cooled cake horizontally into 3 equal (1-inch) layers. Brush simple syrup evenly over each portion, using all of it. Put one cake portion on a cake plate or serving tray.

12. 12

    Spread about 3/4 cup whipped cream on plated cake layer. Arrange 1/3 of strawberries over cream. Spread another 3/4 cup whipped cream over strawberries, pressing whipped cream between berries. Top with a second cake layer; repeat with whipped cream, berries, and third cake layer.

13. 13

    Frost top of cake (and sides, if desired) with whipped cream. Garnish with remaining 1/3 of strawberries.

14. 14

    Chill cake at least 1 to 2 hours and up to 4 hours before serving to allow flavors to meld. Cut into 10 slices.