I heard ‘Scoop Cake’ has recently become quite popular in Japan. I believe it has been strongly influenced by the English dessert ‘Trifle’. However, ‘Scoop Cake’ in Japan is more like a shortcake in a bowl. It can be made with the clumsiest hands, because the sponge cake doesn’t have to be perfectly baked and this cake would never collapse as whole thing is sitting in a bowl.

When your sponge cake didn’t rise by accident, collapsed or got broken, OR you have off-cuts of sponge cake, this ‘Scoop Cake’ is a good way to use them, and you will never fail.


4 to 6 Servings
*I used 18cm round cake tin to bake Sponge Cake


Sponge Cake
3 Eggs *at room temperature
90g (100ml) Caster Sugar
1/2 teaspoon Vanilla Extract
20g Butter *melted
90g (150ml) Self-Raising Flour

Filling & Topping
300ml Thickened Cream
2 tablespoons Caster Sugar
1 tablespoon Lemon Juice *optional
1/4 cup Syrup
1-2 teaspoons Grand Marnier *OR other Liqueur
Fruit of your choice *Today I used 1 punnet Strawberries and Blueberries

  1. Beat Eggs and Sugar and make the mixture very thick and pale. Add Vanilla and Butter, sift in Flour, and gently combine.
  2. How to cook:
    • Bake in a cake tin in the oven at 170℃ for 30-35 minutes
    • Bake in a Swiss roll pan or baking tray at 200℃ for 10-12 minutes
    • Cook in a frying pan and make 2-3 large pancakes
    • Cook in a rice cooker (*find the method here)
  3. Cool the Sponge Cake completely. Cut into 3 slices.
  4. Whip Cream and Caster Sugar until soft peaks form. Add Lemon Juice and mix well. In a small bowl, combine Syrup and Grand Marnier (OR other Liqueur). Cut Strawberries into quarters or small pieces, but save some for the decoration.
  5. Place a slice of Sponge Cake in serving bowl or dish, sprinkle with Syrup mixture, spread 1/3 whipped Cream and scatter some Strawberries. Cover with another slice of Sponge Cake, and repeat the process.
  6. Sprinkle the syrup mixture over the last slice of Sponge Cake, then place it on top of the second layer of Cream and Strawberries. Spread the remaining whipped Cream on top, then decorate with saved Strawberries and Blueberries.