July 31, 2020

Japanese Strawberry Shortcake


Ingredients
4 eggs
150g sugar
120g cake flour ~ sieve twice
40g butter ~ melted
30g milk

Cream
500ml heavy whipped cream
40g sugar

Decoration

Direction/Instruction
  1. Preheat the oven to 160 deg C.  Line the bottom of 8" round pan with parchment paper.
  2. Whip the eggs & sugar on high speed until they are almost white in color, more than triple in volume & hold a ribbon when the beaters are lifted ~ about 5 mins.
  3. On medium speed, add the flour incorporated.  Spoon about a cup of the batter into a bowl & stir in the melted butter & milk mixture.  Add this all back to the full batter & stir until blended.  Pour the batter into the prepared pan & bake for about 40 mins, until the center of the cake springs back when gently pressed.  Cool the cake completely in the pan.
  4. For the cream, prepare ice bath by placing ice cubes & water in a large bowl.  Place a clean dry mixing bowl over & add the heavy whipped cream & sugar to keep cool.  Once cooled, transfer the mixing bowl to the stand mixer & whisk at high speed.  The cream will become thicker & smooth. 
  5. Slide the cake in half horizontally.  Spread the cream over the cake evenly & place the strawberries on the top of the whipped cream, transfer the whipped cream to the top of the strawberries layer.  Spread just enough cream to cover the strawberries; then place the half cake to sandwich the cake.  Lightly cover the whole cake with a layer of the cream. Then decorate the top with strawberries.  Dust with icing sugar & chill until ready to serve.

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