Japanese Christmas cake

Ingredients for 1 servings:

• 70 g rice flour
• 4 eggs
• 120 g sugar
• 3 tbsp water
• 2 tbsp oil
• 1 tsp baking powder
• 300 ml cream
• strawberries
• banana(s)
• possibly food coloring
• possibly fruit
• possibly decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for a 16 cm springform pan

Separate the eggs. Mix the egg yolks with 35g of sugar and beat until frothy, then add the water and oil. Mix the rice flour and baking powder. Sift into the egg yolk mixture and mix to form a batter. Mix the egg whites and 35g of sugar, beat until stiff, and fold into the batter. Pour the batter into a 16cm springform pan and bake at 180°C (convection oven) for 30-40 minutes. Place a sheet of baking paper over the pan, otherwise the top of the cake will quickly brown and become brittle. Mix the cream and 50g of sugar and beat until stiff. If desired, color with food coloring. Cut the cooled cake base in half and spread with the whipped cream. Chop the strawberries and bananas, arrange them on the cake base, and place the lid on top. Spread the remaining cream evenly, decorate, and then chill the cake in the refrigerator.