Christmas Cake
クリスマスケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, Christmas cake almost always means a light sponge with whipped cream and strawberries, and this is the preschool-kitchen version of that classic. The batter is made without eggs or butter, using vegetable oil and soy milk instead, so it comes together in one bowl. Kids love getting a swirl of cream and a bright red strawberry on top, and baking it as muffins means each child gets their own little cake.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gflour
- 30 gstrawberries
Seasonings
- 2.3 gbaking powder
- 9 gsugar
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 12 gheavy cream
- 2.4 gsugar
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the flour, baking powder, and sugar in a bowl and whisk well until there are no lumps (or sift them together).
- 2
Add the vegetable oil and soy milk and mix until combined.
- 3
Pour the batter into a muffin pan or onto a baking sheet lined with parchment paper, and bake in an oven preheated to 180°C (350°F) for about 25 minutes. Let cool.
- 4
Combine the heavy cream and sugar and whip to make whipped cream.
- 5
Cut the stems off the strawberries.
- 6
Plate the cake, pipe on the whipped cream, and top with the strawberries.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 322.5 kcal | 645 kcal | 322.5 kcal |
| Protein | 4.9 g | 9.9 g | 4.9 g |
| Fat | 14.6 g | 29.1 g | 14.6 g |
| Carbohydrates | 45.6 g | 91.2 g | 45.6 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 84 mg | 168 mg | 84 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 255 mg | 510 mg | 255 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 322.5 kcal | 4.9 g | 14.6 g | 45.6 g | 1.8 g | 0.5 g | 84 mg | 0.8 mg | 255 mg |
| 1 adult serving | 645 kcal | 9.9 g | 29.1 g | 91.2 g | 3.6 g | 0.9 g | 168 mg | 1.5 mg | 510 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
