Japanese Strawberry Shortcake
Light, fluffy sponge cake with whipped cream and strawberries.
Equipment
- Two 12cm cake forms
Ingredients
Sponge cake
- 1 Egg
- 25 g Sugar
- 30 g Cake flour
- 10 g Butter melted
Syrup
- 1 g Sugar
- 2 tbsp Water
Whipped Cream
- 130 g Whipping cream at least 30% fat
- 13 g Sugar
Strawberries
- 10 Strawberries
Instructions
Sponge cake
- Preheat the oven at 170°C.
- In a small bowl, break an egg and briefly mix it.
- Add the sugar, and use a hand mixer to beat the egg until it turns white.
- Sieve the flour in 2 batches, fold briefly to combine.
- Add the melted butter in a few batches, fold to mix until it just combines.
- In the 2 cake forms, line with baking paper. Divide the cake batter equally into the two forms by dropping the batter from the center, around 15 cm above.
- Bake for 12-15mins, or until the top turns golden brown.
- Cool it down in the form for 5 mins. Then carefully tear the baking paper around the cake. Put the cake and cake form upside down, on top of a kitchen paper to cool down completely. (Tip: You can make the cake the day before, and wrap it with cling film, and put it in the fridge.)
Syrup & Strawberry preparation
- Melt 1 gram of sugar and 2 tbsp of water. Leave it aside to cool.
- Wash and slice the strawberries into thick slices.
Whipped Cream
- Put ice and water in a bigger bowl to make an ice water bath.
- Add whipping cream and sugar to a smaller bowl.
- Place the smaller bowl in the water bath. With the help of a hand mixer, gradually increase the speed to high speed.
- Whip the cream until a stiff peak formed.
Assemble the cake
- Add a small splash of whipping cream in the middle.
- Put one of the sponge cakes on top. Brush some syrup on the cake to keep it moist.
- Add a thick layer of whipped cream.
- Then a layer of sliced strawberries.
- Cover with another layer of cream.
- Brush some syrup on the bottom of the other cake. Put it on top of the cream.
- Cover the cake with whipped cream and decorate as you wish.