Making a Japanese Cake Awfully
Preheat oven to 350 ° F Grease and line a round cake pan 7-inch (18 cm) with parchment paper. Beat eggs well in a bowl. Place the bowl in a larger partially filled container of warm water for a bath of warm water. Continue beating eggs. Add the sugar a little at a time, beating all the time.
When egg mixture is a light yellow color, sift the flour and add the eggs along with the sodium bicarbonate (if used) and mix gently.
Heat the milk in the microwave; add the butter and stir until melted. Add the milk mixture and vanilla (if used) to the egg mixture and mix gently.
Pour the mixture into the prepared pan and bake at 350 ° F for 25-35 minutes (cake should be elastic in the center when gently pressed with your fingers).
Remove cake from pan and cool on a rack.
When the cake is cool, cut in half horizontally to make 2 layers.
In a large bowl, whipped cream and sugar until stiff enough. Divide the whipped cream into two parts; establish an average side.
For the remaining half of the whipped cream, add chopped fruit if you wish. Whipped cream fruit spread over the lower half of the cake. Cover with the top half, and spread whipped cream over top and sides of cake if you want (or leave them exposed if preferred). Decorate the top with additional fresh fruit and serve.