Japanese Style Cake

This is a typical "decoration cake" in Japan. 

I made 10" two layer cake so  I used

Eggs 9 Large (separated)
sugar 195gm
Cake flour 135gm

yes that's all you'll need  for this sponge! no butter, no baking powder, nothing you can't pronounce!

line 2- 10" round cake pan with parchment paper. (I'm assuming you know how to do this, if not please leave me a comment and I will take pictures next time I bake a cake and post pics)

whip the white using hand or stand mixer until stiff peak.  don't over do it but don't under do it either! , set aside, break the yolks and start whipping adding sugar in 3rds and whip until it looks like mayo.

sift the cake  flour 3 times, add flour to the yolk and beat on low until it is incorporated.

add white  to yolk mixture gently with rubber spatula or balloon whip.  make sure its incorporated but not over mix.

! I put a little of the white in first and mix it by hand real quick and well so the yolk mixture is not as stiff, then add the rest of the white and fold in gently until it is incorporated.  Don't over mix because you can deflate the whites and you won't get the beautiful fluffy soft sponge. 


Pour evenly into the 2 paper lined pan and  bake at 350F for 15-18min.  Make sure you check at 15mins. Most time it is ready, as long as its not wet or if you touch the middle of the cake and it springs back its ready.

take it out and drop it on the counter top to let the air out to stop the shrinking.
! important to do this or your cake may shrink and you'll be very sad.

while its warm, take it out of the pan and put it on the wire rack to cool.
! I always gently remove the paper from the side of the cake at this point but leave the bottom on until I'm ready to wrap it.

when its cool, I take the paper off the bottom and wrap it in plastic wrap until  ready to use. Make sure you wrap it completely not leaving any part exposed to keep it from drying out. 
!There is no reason for this other than the fact that I like to bake the cake at late at night and wrap it and then next morning put the cake together to serve.

 
Whip cream:
4 cups Heavy Whipping Cream
6-8Tbsp sugar
4packs Whip it

whip until soft/hard  peaks don't over do it! but  make sure it will hold shape.

Strawberries washed,hulled and some sliced, keep the small ones aside for topping.
blueberries washed and dried.

Decorating:

place 1 cake on plate, spread some whipped cream on top, place sliced strawberries on the cream, top cream on top of strawberries to cover them, top it with the  2nd cake.  cover the cake  with whipped cream, decorate it with extra whipped cream and top it with strawberries!

make sure you put it in the fridge!