Christmas in Osaka, the day your boss gives you cake?

That’s probably the only Japanese Christmas food. Well, there are a few Christians, but for others it’s not a traditional event. Kitsch decorations flourish everywhere. Couples of lovers go to restaurant and spend a romantic night. Children get presents once more.

There are 2 things on the day of Xmas : you say “meri kurisumasu” and you eat the kurisumasu keeki (Xmas cake).

When I was an employee, I was working every Christmas day, even if I said I’d prefer not. Companies have very different styles. Some are never giving you anything, not even a pencil or a piece of paper , but that day, generous or kechi they offer the cake.

Are they really baked by Santa Klaus ?

Up to 10 years ago, 99% of those cakes were looking like this one and were officially “strawberry short cake”. Now there is larger choice (but not necessarily a better quality).

The biscuit was a totally cheap sponge and the cream a sort of soap (anti-allergic soap, no fragrance, LOL). There were few fruits. I have seen a big one with ONE strawberry.

I know many students that spend a part of their Summer holidays making such cakes in large series, to be frozen till the C-day, well the K-day… It’s their baito, little job.

I heard the good bakers made “better ones”. But once, I bought a very expensive and ridiculously small one to bring to a party (after-work). But that was the same flavorless piece of foam as the one at work, in total contrast with the usually delicious creations from that shop. They all come from the same factory. So I won’t buy that any more…

Now, I am my boss, so I have to provide my own cake to myself. Of course, I didn’t buy it. I am not a masochist.

Chiffon cake (for a mini cake, multiply by 3 for standard size)

A B C

A:

1 egg yolk

33 g flour

20 g water + vanilla essence

20 g neutral oil (here white sesame oil)

B:

1 egg white + a pinch of salt

C:

25 g sugar

5 g corn starch

Well beat A, then B into firm foam, then add C to B, and add to A.

Bake 25~30 minutes at 160 degrees Celsius. Check with a toothpick it’s dry inside.

Let it cool. Take out of the tin.

And YOU will get a very fluffy cake. Not me, because I’m not in a good shape… I broke the yolk there was a part of it in the egg white, but I decided to do the cake like that. That was not as usual, but still very good. I have done the recipe many times, it goes till the top of the tin usually.

Cover with whipped cream (flavored with kirsch and vanilla, sweetened with lakanto sweetener). Decorate with strawberries. I made a salad of the (sour) strawberries, creme de framboise (raspberry sweet liquor) and sweetener.

1/2 mini-cake, with strawberry salad :

Cal :250 F15g C26g P4.5g