In the run-up to the big day, we'll be sharing lots of great Japanese inspired Christmas recipes and Xmas themed goodies on our blog, so you can have a magical Christmas with just a hint of the far east!
Don't get me wrong, we love our traditional Christmas, but we think some traditions are certainly past their sell-by date. I want an honest show of hands here; who actually likes traditional British Christmas cake?
Hmm. I thought so. Personally, I love the gorgeous festive scents of Christmas cake, but I'm more likely to dive into a tower of profiteroles than painfully munch my way through a cake filled with dried fruit and booze. It's just not my cup of tea, and honestly, I think it's the same for most of my family, even though they don't always admit it!
So if you want a beautiful centrepiece cake that caters to more tastes, a Japanese Christmas cake is the way to go! Here's the recipe:
You Will Need
1/3 Cup Self Raising Flour
1/3 Cup Sugar
1 Tsp Baking Powder
1.5 Tbsp Butter
2 Cups Double Cream
4 Tbsp Sugar
Take a little butter (not the stuff in the 'you will need' section, extra!) and use it to grease a round cake tin. This recipe caters for an 8-inch tin, but if you want a bigger, more showstopping cake, double the recipe for a 16-inch tin. Line the base of the tin with baking paper too.
Beat together the eggs and sugar until the eggs become paler and the mix is very light and fluffy.
Now place the egg-sugar mixture in a bowl over a hot pan filled with about 1 inch of boiling water. Ensure the bottom of the bowl doesn't touch the water. Continue whisking until the mixture thickens and becomes white.
Remove from the heat and add the sifted flour and baking powder. Incorporate by folding to keep the air in the batter.
Melt the required butter and mix in gently.
Preheat the oven to 175C, then pour the batter into the prepared tin. Cook for about 25-35 mins, but longer if you have chosen a larger cake. The cake is done when a knife dipped in the centre comes out clean and free of batter. If your cake is cooking on the top quicker than in the middle, cover the tin with foil.
Cool the cake on a rack when done and cut in half horizontally.
Whip up the double cream with the sugar until it forms stiff peaks.
Now it's time to get creative. Fill the middle of the two layers of your cake with cream, and place strawberries in and around the cake in a decorative fashion.
Melt the white chocolate, then spread it into shapes and templates to make decorative chocolate for your cake.
Did you make a Japanese Christmas cake? We'd love to see your photos. Send them in!