Japanese Strawberry Shortcake - Recipe by ZaTaYaYummy

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Japanese shortcake
Make 1 Five-inch two-layered shortcake
Sponge cake ingredients (this makes 3 layers but we only need two):
2 egg yolks
50 grams of self-rising flour
20 grams of corn starch
1/8 tsp. of salt
40 grams of fine white sugar
1 1/2 tsp. of vanilla extract
3 tbsp. of vegetable oil
3 tbsp. of milk

2 egg whites
40 grams of fine white sugar
1/4 tsp. of vinegar

Topping:
250 ml of whipping cream
2 tbsp. fine white sugar
1 tsp. vanilla extract
Strawberries

Glaze:
1 tbsp. of apricot preserve
1 tbsp. of water

1) Preheat oven to 180C/160C fan forced. Put the bowl that you will be using for whipping cream in the fridge while you bake, It will be easier to whip cream later.
2) Mix together flour and corn starch. In another bowl, whisk egg whites and vinegar until frothy on medium speed. Then, gradually add in sugar until stiff peaks. Set aside.
3) To make egg yolk batter, whisk egg yolks, salt, sugar, vanilla extract and milk on high speed until double in volume. Turn mixer down to low and drizzle in vegetable oil. Lastly, gradually add in flour mixture.
4) Gradually combine the two mixtures by folding in egg white mixture into the egg yolk batter.
5) Transfer into 3 five inches round cake pan. I am using a silicon cake pan and do not need to grease. You need to grease and line with parchment paper if you use other kind of cake pan. Drop the pan to raise out large bubbles.
6) Bake it in the oven for about 20 minutes.
7) While cooling, drop the pan lightly a few times to prevent it from shrinking. We are only going to use 2 of those cakes. You can do anything with the 3rd cake.
8) Let it cool while you can whip your cream.
9) In a chilled bowl, whip whipping cream, sugar and vanilla extract on high speed until stiff. Do not over whip as it will become butter.
10) Take 2 of these cakes and layer the first on a platter. Spread a layer of whipped cream, and some sliced strawberries. Then, cover it with some whipped cream.
11) Sandwich the other sponge cake and frost the whole cake with whipped cream. Decorate with some strawberries.
12) Strain apricot preserve and add in some water. Mix and brush on top of the strawberries to make it shiny.
13) Let it cool in the fridge for at least 4 hours before serving.

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