Strawberry shortcake cake
Strawberry shortcake cake is often consumed for celebrating a birthday & Christmas in Japan. It is made with sponge cake, whipped cream and strawberries.
Shihoko | Chopstick Chronicles
2 tbsp + 2 tsp
1/4 butter stick
fresh whipping cream
1 tbsp + 1 tsp
Line an 18cm (7 inch) round cake tin with parchment paper and set aside. Start to preheat the oven to 170 °C (338°F).
Separate the egg yolk and egg whites.
Place the egg whites in an electric mixer and gradually (at three different times) add the sugar into the mixer bowl.
Beat the egg whites and sugar until stiff peaks form.
Combine the egg yolks through the egg white mixture.
Fold the sifted flour through the egg mixture 3-4 times.
Mix the milk and melted butter together in a small bowl.
Take a small amount of the egg white mixture and put it into the milk and butter bowl and mix together then add it all into the egg white mixture and mix altogether.
Pour the mixture into the 18cm lined round cake tin.
Bake for about 40 minutes or until cooked when tested with a skewer.
If a skewer comes out clean, the cake is baked. Turn the oven off and remove the cake tin.
Drop the cake tin onto the kitchen bench from 10 cm (4 inches) high.
Cool it in the tin for 5 minutes then turn onto a wire rack upside down.
Turn it back and remove the parchment paper. Let it cool completely.
Wrap the cake with cling wrap and leave it in room temperature overnight.
Slice the cake horizontally into two slabs *1
Combine water and sugar to make syrup.
Brush the syrup on the two cut sides of the cake.
Whip the cream and spread it on one side of the sponge cake. *2
Decorate with sliced strawberries and spread more whipped cream over the strawberries.
Top with the other side of the cake and spread whipped cream over the whole cake.
Decorate with strawberries and raspberries or your choice of decorations.
the recipe is for 18 cm(7inch) round cake tin.
*1 and * 2 see the notes in the post.
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