Japanese Strawberry Shortcake Cake Recipe

Japanese Strawberry Shortcake Drive Me Hungry

WEBNov 17, 2020 · Preheat oven to 350 degrees F. In a medium bowl, add together egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water. …

1. Preheat oven to 350 degrees F. In a medium bowl, add together egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water. Beat on high with a stand mixer or hand mixer until fluffy and pale yellow with ribbons form when lifting the whisk. Set aside.
2. In a large bowl, add the egg whites and beat on high until it starts to get foamy. Start adding the 2½ tablespoons of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until firm peaks form. When lifting the whisk from the bowl, the meringue should hold its shape while the tip drops slightly.
3. Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it's mostly mixed in. This should be light and airy. Next, sift the flour and baking powder into the yolk and meringue mixture in three equal parts, gently folding after each time.
4. Pour the batter into a round cake pan lined with parchment paper. You can use one 8 inch pan or two 6 inch pans. Bang the pan twice on a flat surface to remove large air bubbles. Bake at 350 degrees F until golden brown and a toothpick inserted in the center comes out clean. About 15 minutes for two 6 inch pans or 23 to 25 minutes for one 8 inch pan.

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Easy Strawberry Shortcake (イチゴのショートケーキ)

WEBOct 6, 2021 · Place the strawberry halves or slices, leaving 0.5-inch (1-cm) of the edge free. Keep the centre free as well so you can get neat edges …

Rating: 5/5(2)
1. Pre-heat oven to 165°C (330°F) with baking shelf placed on the lowest rack in the oven. Do NOT grease the cake pan.
2. Place the mixer bowl and whisk attachment in the chiller or freezer for at least 30 mins. Make sure whip topping cream (or substitute with whipping cream) is kept chilled until ready for whipping. When ready, place the whip topping cream (or substitute with whipping cream) and vanilla extract in the mixer bowl. (Note: Add sugar only if using whipping cream)
3. Slice the sponge cake into 3 layers. Spoon some Chantilly cream onto one layer and spread evenly. Arrange half of strawberry slices evenly over the cream,leaving the edge of the cake clear by half an inch (1-cm), and top with enough Chantilly cream to cover the slices.

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