INGREDIENTS
- 5 eggs, room temperature
- 1 tsp vanilla essence
- ¾ cup (150 gms) caster sugar
- ⅓ cup (80 gms) milk
- 2 tbsp oil
- 1 cup (120 g) all-purpose flour
- 3 tbsp cornstarch
- ½ tsp baking powder
- 2 1/2 cup (600 ml) of whipping cream
- Fresh strawberries, sliced and placed in between kitchen towel to absorb extra juice
- ½ cup Vanilla powdered sugar or plain powdered sugar with 2 tsp vanilla extract
INSTRUCTIONS FOR MAKING SPONGE
In a large bowl place eggs, sugar and vanilla.
Using a hand mixer, start mixing at low speed until foamy.
Increase speed to med-high and continue to whisk until the mixture turns pale and almost triple the volume (takes at least 15 mins).
Now add milk and oil and mix only until just combined.
In a medium bowl sift together flour, cornstarch, and baking powder.
Add flour mixture to the egg mixture in 2 batches.
Use low speed and do not overmix it.
Divide batter into 3 (20 cm – 8 inch) greased and lined cake pans.
Tap to remove air bubbles.
Bake in a preheated oven at 170C /340F for 15 mins or until a toothpick comes out clean.
Remove from oven and cool completely.
INSTRUCTIONS FOR ICING
In a large chilled bowl, place whipping cream and whisk until soft peak (use a hand mixer).
Add sugar and continue to whisk until medium-stiff peak.
Your icing is ready.
ASSEMBLE
Place one layer of cake on a serving plate.
Add a layer of whipped cream.
Add strawberry pieces on top as cover with another layer of cream.
Place the second layer of cake and repeat (cream, strawberries, cream).
Now place the top layer of cake.
Spread whipped cream on the top and sides of the cake (use an offset spatula to smoothen sides).
Decorate the top with remaining whipped cream and strawberries.
And that’s it, your Japanese style strawberry shortcake is ready.
Chill the cake for at least 2 hours before serving it.
NOTES for whipping cream
Make sure the cream is well chilled. The cream must be cold when you start whipping it, otherwise, it will not whip properly. The bowl must be cold too. You can put the bowl in the freezer for a few mins before you start the process.
Any heavy cream with the fat content of 30 % or more is best.
Don’t add sugar in the beginning as it may inhibit the cream from thickening. Add powdered sugar only after soft peaks are formed.
No matter how perfectly you have whipped your cream, if it’s hot and humid outside you will need to add a stabiliser to your whipped cream. This can help to maintain the structure. Some commonly used stabilisers are unflavoured gelatin, instant dry vanilla pudding mix, milk powder, and cornstarch.
