Strawberry & Azuki Cake

Name: Strawberry & Azuki Cake
Yield: 18 to 20cm Round Cake Tin
Cuisine: British
Ingredients: 3 Eggs *at room temperature; 90 g (100 ml) Caster Sugar; 90 g (150 ml) Self-Raising Flour; 15 g Butter *melted; 1/2 teaspoon Vanilla; 1 cup ‘Tsubu-an’ (Sweet Azuki Paste); 1 punnet Strawberries; 300 ml Thickened Cream *whipped; 1 tablespoon Caster Sugar *optional, add to Cream

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

18 to 20cm Round Cake Tin

Sponge Cake
3Eggs *at room temperature
90 g (100 ml)Caster Sugar
90 g (150 ml)Self-Raising Flour
15 gButter *melted
1/2 teaspoonVanilla
Filling & Decoration
1 cup‘Tsubu-an’ (Sweet Azuki Paste)
'Tsubu-an' (Sweet 'Azuki' Paste)
1 punnetStrawberries
300 mlThickened Cream *whipped
1 tablespoonCaster Sugar *optional, add to Cream

Saved

Steps

1

Preheat oven to 170℃. Line base and side of a 18 to 20cm round cake tin with baking paper.
2

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.

Basic Sponge Cake
3

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.
4

Turn out on a wire rack. Carefully peel away baking paper, then leave to cool completely.
5

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.