When i googled strawberry shortcake, i can see that there are 2 types of strawberry shortcake. One is in a biscuit form ( looks like a scone) which is filled with cream and strawberries and the other type is in a cake form. All along, i only know the cake type of strawberry shortcake until when Zoe suggested this theme and mentioned it's cookie like or biscuits. Anyway what i have chosen to make is the cake type of strawberry shortcake. It is a 2 layered sponge cake that is filled with cream and strawberries. Just that and from what i just read from Nami's blog, strawberry shortcake is probably one of the most popular and classic cake in Japan and no wonder some called it as Japanese Strawberry Shortcake, the type that its sponge is soft and fluffy
If you have a favourite sponge cake recipe, you can use it and here i'm just trying out this sponge recipe and isnt disappointing, the fact that i like is there is no egg separation. Well, with 2 eggs recipe, it came out rather a short cake with a 7 inch pan but after filling it with cream and strawberries, it looks just right. If you want a taller and bigger cake, you can double the sponge recipe and use a 8 inch pan as what Nami did.
So this is my strawberry shortcake cake and baking along with Joyce and Zoe. You can choose to make the cake or biscuits version, the link will be up till Jan30, 2016. Cheers!
Recipe ( from Ochikeron and with reference from Just One Cookbook )
makes one 7 inch cake
Ingredients for sponge
60gm caster sugar
60gm cake flour, sifted
20gm melted butter
1 tbsp milk
Syrup for brushing the sponge
Add 1/2 tbsp sugar into 20ml hot water and stir. Add 1tsp liquor of your choice ( i used rum)
1 cup of whipping cream plus 2tbsp of sugar and whip till soft firm peaks or spreadable consistency
( i have used non diary whipping cream)
Strawberries, cut into half or sliced
More whipping cream for decorate the cake
Method for sponge
Preheat oven to 170C. Line the base of the baking tin. Prepare a basin of hot water, not boiling..Lightly whisk the eggs in a bowl. Add in the sugar and put the bowl over the basin of hot water and using hand whisk, whisk till sugar melts and mixture is warm to touch. Remove the bowl and using electric whisk, whisk on high speed till the mixture is pale and thick and glossy. This will take several minutes. Reduce the speed to lowest and beat for another minutes to set the texture.
Gradually add in the flour in 2 batches. Using a hand whisk, gently fold in the flour ( you can watch the video here how to fold in the flour by pointing the whisk downwards and fold in ). Then sprinkle in the melted butter and milk using a spatula and carefully mix it in as not to deflate the batter,
Pour the batter into the prepared pan. Drop the pan onto the counter to release air bubbles and bake for 25 mins.
When sponge is ready, remove from oven. Drop the pan onto the counter one more time . and turn the pan upside down onto the wire rack and let it cool. When it has cooed down, wrap the cake in plastic and keep in the fridge for few hours or up to 2 days
Assemble the cake
Slice the cake horizontally into 2 layers. Brush one layer with syrup and apply a layer of cream all over the base layer. arrange the cut or sliced strawberries onto the cream and apply another layer of cream on top of the strawberries. Cover with the remaining sponge layer that is also brushed with syrup. Frost the entire cake with cream if desired.