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Fluffy Japanese Strawberry Swirl Souffle Sponge Dessert

Japanese strawberry swirl souffle sponge dessert - featured image
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A soft, airy Japanese souffle sponge cake with fresh strawberry puree swirled through, creating a delicate, melt-in-your-mouth dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and pureed
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons cornstarch
  • 4 large eggs, separated (room temperature)
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) warm whole milk
  • 3 tablespoons (45g) unsalted butter, melted and cooled
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper, covering the sides well to prevent sticking.
  2. Hull and puree 1 cup of fresh strawberries in a blender or food processor until smooth. Set aside.
  3. Sift together 1 cup (120g) all-purpose flour and 2 tablespoons cornstarch in a bowl.
  4. Separate 4 large eggs, placing yolks in one bowl and whites in another. Use room temperature eggs for better volume.
  5. Whisk the egg yolks with 1/4 cup (50g) sugar until pale and slightly thickened (about 2 minutes by hand or 1 minute with a mixer). Stir in 1/4 cup (60ml) warm milk, 3 tablespoons melted butter, 1 teaspoon vanilla extract (if using), and the strawberry puree. Mix until smooth.
  6. Gently fold the sifted flour mixture into the yolk mixture in three additions, being careful not to overmix. The batter should be light and smooth.
  7. Add 1 teaspoon lemon juice to the egg whites and beat on medium speed until foamy. Gradually add the remaining 1/2 cup (100g) sugar, increase speed to high, and whip until stiff peaks form.
  8. Fold one-third of the egg whites into the batter to lighten it. Then gently fold in the remaining whites in two additions, taking care not to deflate the mixture.
  9. For a more defined swirl, drop spoonfuls of reserved strawberry puree onto the batter in the pan and use a toothpick or skewer to create a marbled pattern.
  10. Bake for 35-40 minutes, or until the top is golden and a skewer inserted comes out clean. Avoid opening the oven door before 30 minutes.
  11. Let the cake cool completely in the pan before carefully removing. Serve slightly chilled or at room temperature.

Notes

Use room temperature eggs and clean, grease-free bowls to whip egg whites properly. Fold egg whites gently in a figure-eight motion to keep air bubbles intact. Avoid opening the oven door before 30 minutes to prevent collapse. Fresh strawberries are preferred for best flavor; if using frozen, thaw and drain well. For gluten-free, substitute all-purpose flour with gluten-free flour blend but keep cornstarch. Dairy-free options include almond or oat milk and vegan butter.

Nutrition

Keywords: Japanese souffle sponge, strawberry swirl cake, fluffy cake, souffle dessert, soft sponge cake, strawberry puree cake, light dessert

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