So I told myself I must try to look for the recipe to bake this one day no matter how tedious if I have to do one step after another. I have bookmarked this recipe from Rima of Bisous A Toi and sourcing from another site Fuji Mama of her Japanese Strawberry Shortcake and finally today I have made this Strawberry Shortcake. In fact, this is my second time I've baked this.
All my family members gave a two thumbs up for this delicious and yummy cake. Of course, I will make this again and again, and will put in different type of fruits in the fillings.
Strawberry Shortcake
Adapted from Bisous A Toi
Ingredients
Cotton Cake
145g cake flour
15g corn flour
1 egg
5 egg yolks – whisk lightly with a fork
150g unsalted butter
65g fresh milk
5 egg whites
100g caster sugar
¼ tsp salt
250g punnet strawberries
Method
1. Preheat oven to 160C. Grease and line a 7” or 8” square baking pan,
and wrap the
the bottom of the
pan with aluminium foil.
2. Warm the butter
and milk (do not boil). Turn off heat,
and stir in the sifted cake and
corn flour using a wooden spatula. Transfer to a bigger bowl, and add in the eggs
and
continue to mix
till smooth.
3. In another bowl,
whisk the egg whites till frothy. Add in
the salt and add in the sugar
in 3
addition. Whisk till soft peak.
4. Pour 1/3 of the
egg whites into the egg/butter mixture and fold in gently. Pour in the
rest and fold in
gently till combined. Pour batter into
the baking pan and bake it at
Bain Marie method
for about 45 minutes.
Stabilised Whipped
Cream
2 tsp gelatin powder
8 tsp cold water
2 cups whipping cream, cold
½ cup icing sugar
1 tsp vanilla essence
Method
1. Chill mixing bowl
and beaters in the freezer for 10 minutes.
2. Pour cold water in
the small saucepan. Sprinkle the gelatin
powder over the surface
of the water and
let stand for 5 minutes. Place saucepan
over the low heat and stir
constantly with a
wooden spoon just until gelatin dissolves. Removes saucepan from
heat and cool to room temperature.
3. Remove the mixing
bowl and beaters from the freezer. In
the mixing bowl, combine
the whipping
cream, icing sugar and vanilla and whipped until slightly thickened.
Then, while slowly
beating, gradually pour in the gelatin into the whipped cream
mixture. Then, whip the mixture at high speed until
slightly stiff.
Simple Sugar Syrup
¼ cup caster sugar
¼ cup water
Method
1. In a medium
saucepan, combine the sugar and water. Bring
the water to a boil,
Stirring until
the sugar has dissolved. Remove from
heat and allow to cool.
To assemble the cake:
1. Reserve a handful of nice and prettiest strawberries for
decorating the cake. Dice
the remaining strawberries into small
cubes.
2. Slice the sponge cake horizontally into 2 or 3 layers.
3. Place one sponge layer cut-side up on a cake board or
serving plate and lightly brush
the surface with the simple
syrup. Spread a thin layer of whipped cream over the cake
layer and arrange the dice strawberries
over the surface. Spread an additional layer of
whipped cream over the
strawberries. Brush the cut-side of the second layer with the
simple syrup and place it over
the first layer. Spread a thin layer over top of the cake
and return to fridge to chill for
30 minutes. Using the leftover cream,
pipe out the
cream as decoration. Chill in fridge for cream to set for an hour
or so. Decorate as
desired and garnish with the
reserved strawberries.
I will perfect it the next time when I bake this again, of course.
This Strawberry Shortcake is well received by everyone at home!
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