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Peach's Cake From Mario 64 (Strawberry Sponge Cake)

By Jordan Au



(Original - Mario 64)


Video Example Help



## Metric Ingredient | Freedom Measurement

Yield: 10 Servings

Chinese Sponge Cake:

200 Grams Soft Flour ( Cake Flour) | 1 ½ Cup + 4 TBSP

40 Grams Corn Starch | 4 TBSP

2 Tsp Baking Powder |

200 Grams Sugar | 1 Cup

130 Grams Canola Oil | ⅔ Cup

30 Grams Toasted Milk Powder | 3 TBSP

½ Tsp Salt

12 Large Eggs, Separated

Stabilized Whipped Cream

1 Tsp Gelatin Powder

1 TBSP Water

3 Cups Chilled heavy Cream

⅓ Cup Confectioner’s Sugar

2 Tsp Vanilla Extract or other flavorings (Optional)

Macerated Strawberries

¼ Cup Sugar

1 Lb Strawberries



Macerated Strawberries:

Wash strawberries and ensure they are completely dry.

Cut the tops off of the strawberries.

Cut strawberries with the sugar in a large bowl.

Cover and refrigerate for at 6 hours, best over night

For the cake, separate the strawberries from the syrup and keep them both in the fridge until assembly.

Slice the strawberries to slivers, but leave some whole for decorating.

Chinese Sponge Cake :

Preheat the oven to 350F. Line a sheet pan with parchment paper or cut rounds of parchment paper to line cake molds.

In a medium bowl, whisk together the flour, cornstarch, Baking powder and Salt.

Place egg whites in the bowl and use an electric mixer and mix on medium speed until the egg white triple in size. Once they have foams and tripled in size add in half the sugar and then increase the speed until you reach stiff peaks. Should take about 5 - 7 minutes.

For the yolks, add the remaining sugar, the canola oil and toasted milk powder. Whisk until the mixture is completely smooth, about 2 - 3 minutes.

Use a flexible spatula, scoop out about ¼ of the egg whites and FOLD into the egg yolks until fully incorporated. Then fold in about ½ of the flour mixture and fold until fully incorporated. Repeat the process with the remaining egg whites and flour. Be very careful to not deflate the egg whites, this is your main rising agent for these cakes.

Pour the batter into the sheet pan ( or cake molds) then bake for about 14-16 minutes ( 25 minutes for the cake molds). Transfer the cake to a wired rack and cool completely.

Stabilized whipped cream:

Mix together the gelatin powder and water and then let it sit for 5 minutes to bloom.

Using an electric mixer ( or by hand, if you really want to…) whisk the cream until they hit a soft peak. Microwave the gelatin for just 10 seconds so that it becomes liquid. Add the sugar, gelatin and vanilla ( Optional) to the cream and whisk until you hit stiff peaks.

Store the cream in the fridge until you are ready to assemble.


Using cake molds cut circles off of the cake to assemble ( if baked in a cake mold, try cut out with even sectioning).

Start with a layer of the cake, brush lightly with the strawberry syrup. Add a light layer of whipped cream followed by a layer of sliced strawberries then another layer of cream and top with another layer of cake. If you are doing the two different cake sizes for the layers. Add a skewer in the center of the cake then add in the small cakes and repeat the filling process until you finish all your layers. Coat the whole cake with a thin layer of cream then refrigerate for 30 minutes. Add in the final layer of cream and level out the cake to the best of your ability ( it is an all white cake, so it doesn’t have to be perfect).

Add decorations, fruits, and piped cream to your desire!


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