cakepia recipe japanese      
White Chocolate Layer Cake  
World Traditional Recipe オリジナル

A Swiss cake prepared in a Japanese style. The cake is traditionally made with a sponge called “genoise blanche,” however, we use a light sponge batter in this recipe.
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●Preparation Tip

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Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat until creamy and heavy. (Photo #1)

Stir in sifted flour and melted butter, in that order. Blend well. (Photo #2)

Fill a round mold with the batter. Bake in a preheated oven at 180 °C (365 °F) for 20 to 25 minutes until golden. (Photo #3)

●Butter Cream

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Combine egg whites and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat until stiff to make meringue. (Photo #1)

Cream butter in a bowl. Stir in the meringue, a little at a time, and blend. (Photo #2)


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Mix syrup and orange liqueur.

Slice the cake into 3 or 4 layers. Brush each layer with the syrup.

Beat whipping cream and sugar in a bowl. (Photo #1)

Spread the butter cream on one of the layers, then place another layer on top. Repeat this process to make a three- or four-layer cake. (Photo #2)

Spread the whipped cream on the top and side of the cake, then cover with white chocolate shavings. (Photo #3)

Servings per Recipe Calories per Serving Ready In
one 12cm round mold  429kcal 150 minutes
whole eggs 100g 
sugar 50g 
cake flour 50g 
butter 20g 
- Sift flour.
- Melt butter over low heat or by double boiling.

Butter Cream
egg whites 60g 
sugar 60g 
butter 100g 
- Allow butter to soften at room temperature.

whipping cream 100g 
sugar 7g 
sugar syrup 50g 
orange liqueur 20g 
white chocolate shavings 30g 
If ready-made white chocolate shavings is not available, shave a thick bar of white chocolate using a cookie cutter or other sharp tool.

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