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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Japanese Strawberry Shortcake Catherine Zhang

WebJun 1, 2020 · Preheat the oven to 140°C fan forced/ 150°C convection. Line the bottom of an 8-inch cake tin with parchment …

1. Preheat the oven to 140°C fan forced/ 150°C convection
2. Whip the cream with an electric whisk and slowly stream the sugar in
3. Combine the sugar and water in a small bowl and microwave for 30 seconds until melted, cool

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