Week 41: Japanese strawberry shortcake

This should be my last strawberry bake for a while. I have used up pretty much the 2 pounds of strawberries I bought last weekend! Any leftovers is probably going to be enjoyed au naturel.

I have a friend who is a big fan of strawberry shortcake, I had been doing my research on this for a while. Finally, I settled on a mixture of 2 recipes, this for the cake base and this for the whipped cream. I decided to skip the soaking syrup, as I read on one of the blogs that this cake is quite moist. But on the hindsight, the syrup would have added another dimension (lemon!) to the recipe, which would be interesting.

Makes a 6″ square cake

INGREDIENTS

For genoise

3 large eggs

90g golden granulated sugar

90g cake flour, sifted

20g unsalted butter, melted

20ml whole milk

For the whipped cream

1 tsp gelatin powder

4 tsp cold water

1 cup whipping cream, cold

30g icing sugar

½ tsp vanilla

For macerated strawberries

350g strawberries, hulled and diced

1-2 tbsp sugar (depending on how sweet your strawberries are)

DIRECTIONS

1) Prepare the strawberries first, by tossing the diced strawberries together with the sugar. Then, place them covered in fridge to macerate at least 30 minutes.

2) For genoise, preheat the oven to 180°C.

3) I used a 9″x13″ non-stick rectangle pan, which was lined with parchment paper.

4) Beat the egg until pale, then gradually add the sugar and beat until ribbon stage.

5) Take ¾ cup of the egg mixture and mix it with the melted butter and milk.

6) Sift the flour into the egg mixture, fold gently until combine.

7) Pour the egg, butter and milk mixture into the bowl and fold gently.

8) Pour the mixture into the prepared pan. Bake in the oven for 10-15 minutes.

9) Allow the cake to cool to room temperature before filling the cake.

10) For the whipped cream, put the cold water in a small saucepan. Sprinkle the gelatine over the surface of the water and let stand for 5 minutes.

11) Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.

12) Combine the whipping cream, sugar, and vanilla in the stand mixer and whip until slightly thickened. Then, while beating slowly, gradually pour the gelatine into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff.

13) To assemble, cut the genoise in half with the long end facing you. Then, cut each rectangle into 2/3 and 1/3. You will get 2 squares, and 2 strips. I arranged the squares as the bottom and top layers and used the 2 strips to make up the middle layer.

14) Place the bottom layer on the cake board. Spread a generous layer of whipped cream and topped with a layer of macerated strawberries. Repeat with the second layer. Then, place the top layer of cake and cover with a thick layer of cream. Decorated as desired.

Halfway through making the genoise, I realised I should have added a teaspoon of sweetened condensed milk, which is supposed to make it more moist. The cake is a little dry for my liking, but the generous layers of whipped cream more than made up for it. Honestly, I was surprised how delicious the simple whipped cream turned out to be. I guess for the next few weekends I will be researching for the perfect sponge cake and flavours to go with this superb whipped cream!

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