I love cottony, moist and light strawberry shortcake and I really want to make this cake in no time.
This cake is done in a day and serve after few hours. Yummilicious!
Let’s get started on a simple shortcake.
Dear Honey bun Hubby~
HAPPY 12th Anniversary
Thank you for holding my hands
What is Japanese Strawberry Shortcake?
Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting. Unlike the American concept of strawberry shortcake , there are normally sweet biscuits/scones topped with strawberries and whipped cream.
Components you need:
- sponge cake
- cream Chantilly
- fresh strawberries
Sponge (Egg separation method):
- 4 egg yolks
- 20g castor sugar
- 60g Liddells lactose free milk( or any milk)
- 40g vegetable oil
- 80g cake flour
- 20g corn flour
- 4 egg whites
- 1/4 tsp cream of tartar
- 70g castor sugar
1)Whisk egg yolks and 20g of castor sugar.
2)Mix in oil and milk to well combine.
3)Sift in all flours and mix well.
4)In a clean bowl:Beat egg whites and cream of tartar until foamy,add in castor sugar in 2 additions and keep beating it on high speed until soft peak achieved.
5)Fold in 1/3 of meringue(a) into yolk mixture from step (3) to well combined, then fold in the remaining meringue to well combine without deflating the volume.
6)Pour into a prepared 10″ X 14″ baking tray lined with baking paper.Bake at preheat oven of 170C for 20 minutes or until it springs back when press in, depending on individual oven.
7)Once baked, remove pan from oven and invert onto a new sheet of baking paper. Allow to cool.
8)Once cooled, peel off the baking paper and cut out 4 pieces of 5″ circle discs.
9)Wash strawberries, dry it and slice thinly.
10)Prepare the cream chantilly.
(a)what is meringue? Meringue means egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.
(b)Always remember when folding meringue into yolk mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.
(c)You can bake this sponge at 180C for 15 minutes.For my sponge to achieve cottony , airy and moist texture, adjust to 170C for 20 minutes until golden brown and spring back when lightly press in.The temperature sometimes greatly depend on individual oven.(watch your oven temperature)
- 250g Bulla whipping cream ( or any dairy whipping cream)
- 2 tbsp of castor sugar
- 1/2 tsp vanilla paste ( or vanilla essence )
1)Beat cream, sugar and vanilla paste together until thickened or firm peak formed.
2)Spoon 1 cup of cream into piping bag with round nozzle attached.Chill in fridge.
- some strawberries, sliced thinly
- cream chantilly
1)Place 1st piece of sponge onto your rotating cake stand or just table.
2)Spread some cream on the sponge, and arrange strawberries onto the cream.
3)Top up with 2nd piece sponge, spread some cream and arrange strawberries onto the cream.
4)Repeat step (3).Finally cover with last piece of sponge.
5)Frost your entire cake with cream chantilly.
6)Pipe some cream with tear drop shapes around the edges of the cake, top up with some sliced strawberries.
(a)For beginners to frost your cake:You can frost your cake with thin layer of cream first, allow to chill in the freezer for 30 minutes. Take out and frost with another layer of cream.( both layers of the cream should not be too thick)
(b)Decoration is up to your own imagination.So go wild with your imagination.
(c)You can just bake a classic sponge cake and slice into 4 pieces but my aim is to save electricity(heheheh, baking can be expensive for the electricity).A classic 6″ shortcake after frosting which produced 5″ circle discs need to be baked for 25-30 minutes and slice into 4 equal pieces with good cutting skills. To me, I want to use minimal time, effort to bake and slice my sponge.With this sponge cake method,you will achieve even size of sponge pieces.
(d)This cake is not too sweet which I like.The berries are on season, definitely the first batch of sweetness as I don’t like sour strawberries.
If happen you enjoy more cream chantilly , feel free to increase the amount of whipping cream, and add sugar to your own taste. Since I love the flavour of vanilla, I added this vanilla paste which you can see these vanilla seeds are visible in my cream chantilly.
(e)Normal sponge cake usually using whole egg and beat into ribbon stage, then fold with flours. I find it, that sponge cake is little dry and requires some sugar syrup to moisten it before layer with cream and berries. Egg separation method which means separate egg yolks and whites, and beat the egg whites with sugar (to soft peak)to create alot of air pockets inside , then fold with yolk mixture will create softer texture. Besides, I bake this under 170C to get more cottony and moist sponge cake.
How to choose good strawberries
- After reading some articles on how to choose good berries, I found the same description of the berries that has to be even size with pointy tail.
- If you found odd shapes of the berries or extremely huge(sometimes it can be square or very odd shape, they are normally genetically modified food, please don’t get them)
Hope you enjoy it ^_^
Your visit and comments are greatly appreciated.