If you like ‘Ichigo Daifuku’ (Strawberry Daifuku Mochi), you would enjoy this cake. ‘Ichigo Daifuku’ is a sweet Mochi dessert that is stuffed with Strawberry & Sweet Azuki Paste. This is a Sponge Cake. I sliced it in half and sandwiched with Sweet Azuki Paste, Strawberries and whipped Cream. My husband doesn’t like Sweet Azuki Paste, but he ate almost a half of this cake. That means something.
18 to 20cm Round Cake Tin
3 Eggs *at room temperature
90g (100ml) Caster Sugar
90g (150ml) Self-Raising Flour
15g Butter *melted
1/2 teaspoon Vanilla
Filling & Decoration
1 cup ‘Tsubu-an’ (Sweet Azuki Paste)
1 punnet Strawberries
300ml Thickened Cream *whipped
1 tablespoon Caster Sugar *optional, add to Cream
- Preheat oven to 170℃. Line base and side of a 18 to 20cm round cake tin with baking paper.
- Using an electric mixer, whisk Eggs & Sugar in a large bowl until thick and pale. OR you may prefer beating Egg Whites first, then add Sugar and Yolks. Please read my method at Basic Sponge Cake recipe page.
- Gradually sift Flour over the Egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined. Pour the mixture into the tin and bake for 30 to 35 minutes until cakes springs back when gently touched.
- Turn out on a wire rack. Carefully peel away baking paper, then leave to cool completely.
- Slice the cake in half, spread ‘Tsubu-an’ (Sweet Azuki Paste), arrange Strawberries, cover with some whipped Cream, and decorate with remaining whipped cream and Strawberries.