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.
Adapted from Bisous A Toi
145g cake flour
15g corn flour
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
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
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
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!