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Japanese Strawberry Shortcake 日本草莓蛋糕

Saturday, March 22, 2008

This is the 2nd thing made from Kenny's strawberries.

Found this recipe in yochana's site. Needed to use up my fresh strawberries. It'll be a pity to freeze them and they're going bad soon.

My short cake, was baked in a 8 inch round pan instead, and my cake was.. 1.5 inches tall. Kinda short.. I dunno where I went wrong, the sides of the cake was fluffy(it's unlike a sponge cake), but the centre's a bit dense as u can see in the cut up pic. But overall, it's still a very lovely cake.

I used dairy whipping cream for this, tried stabilising it with sugar, gelatine and even creamer, but yet, it's runny after a while when I was still in the midst of decorating the cake. Despite it looking ugly, still it made people oooooh when they "glanced" (not looking carefully) at it. kekekeke.

Hey, this is just my 2nd attempt at frosting a whole cake, ok..... kesian a bit here orite... Still learning to do it..

Japanese Strawberry Shortcake -whole

120 gm. cake flour
1/4 tsp. baking powder
50 gm. sugar
50 gm. melted butter
50 gm. cornoil
4 egg yolks
1/2 tsp. vanilla essence
4 egg whites
65 gm. castor sugar

300 gm. whipped cream
10 strawberries (diced)
10 strawberries - thinly sliced
1 Tbsp. instant strawberry jelly + 2 Tbsp. boiling water - for glazing fruit

(1) For cake: Sieve cake flour, baking powder and 50 gm. of sugar into a bowl and mix thoroughly.
(2) Mix egg yolk, butter and cornoil together and then pour into flour mixture and stir till smooth.
(3) Whisk egg white till slightly frothy, then pour in 65 gm. sugar gradually and whisk till medium peak.
(4) Fold egg white with egg yolk mixture and then pour into a 8" Square tray and bake in preheated oven at 175C for about 45 mins. or till cooked.
(5) Leave cake to cool on wire rack and then slice cake into 3 slices.
(6) Whip up the whipping cream and then spread whipped cream onto each layer and sprinkle diced strawberries on top. Repeat till the last layer of sponge cake. Spread the cake on top with whipped cream. Arrange sliced strawberries on top overlapping one another.
(7) Mix instant strawberry jelly with boiling water then brush it over the sliced strawberries.
(8) Chill before slicing and serve.

not chilled enough....runny frosting

10 lovely notes:

ice-ayrez May 29, 2010 at 11:12 PM  

hey..wht u meant by not chilled enough? i want to try out this cake for my mum's bday..hehe.
wht is cake flour actually? superfine flour?
is there anything i can replace the corn oil with?

wendyywy @ Table for 2 or more..... May 30, 2010 at 11:54 AM  

Cakes made with dairy cream should be chilled thoroughly before cutting. If you are a newbie to baking, I suggest you use non dairy topping cream as that is much much easier to handle than dairy cream. YOu can find non dairy creams either at Bake with Yen Puchong or Taman Megah.

For the sponge cake recipe, actually I find that, it not so accurate, as many has responded in the original site. Do reduce the flour to 100gm and add 30ml of milk to step(2).

You may substitute the corn oil with melted butter, but corn oil makes the cake softer when referigerated. If you use butter, then it takes longer for the cake to turn soft after removal from the fridge, maybe just 5 minutes longer.

I've made an updated version of this cake, you can find that via "search".

ice-ayrez May 30, 2010 at 4:10 PM  

oh..chilled. normally chilled is put the cake in the freezer of the fridge or the bottom part ya?
coz i just tried making a chilled cheesecake but it didnt set well. i wonder whr is the problem.

I found ur sponge cake recipe..from the Strawberry Yogurt Cake rit? "Beat eggs and sugar over hot water until mixture is thick" which means that the egg at the end of the beating process will be half cooked d rit?

wendyywy @ Table for 2 or more..... May 30, 2010 at 4:53 PM  

Chilled means bottom.
Freeze means freezer.

Chilled cheesecake must be chilled for 5 hours minimum. I wonder how long was it that you cut if after you chilled, plus make sure you measured the gelatine correctly. Always use measuring spoons, and level them.

Yup, the sponge recipe is from there. No, it will not be cooked at the end of it, as the water is not kept boiling. It is only hot. As you beat the water will cool down. The purpose of beating over hot water to is get a better volume. You can skip that step if you don't want to do that.

May I ask, have you ever made any sponge cakes or chiffon cakes?
If this is for a special occasion and not as any try out learning experience, or if you are a new baker, I suggest you just use sponge mix for fail proof sponge cake, so that you will have a cake for your mother.

ice-ayrez May 30, 2010 at 10:42 PM  

oh. for the cheesecake, i have chilled it overnight.. i guess it's the gelatin. i had some problems with it.

i'll try the sponge cake or chiffon cakes before hand for sure. hehe..since it's gona b trial n error stuff sometimes. yea, i'm newbie to all these. currently picking it up just to fill up some free time..hehe =)
oh ya. one more ques, i see a lot of recipes with cake flour..wht izit?

wendyywy @ Table for 2 or more..... May 30, 2010 at 11:14 PM  

Cake flour is a low gluten flour used especially in making cakes to create that fine and light crumb. Cake flour is a US term and British term is superfine.

You can read about how I use different flours or how you can substitute them with local ingredients in my "About". My "About" provides a lot of information about my ingredients and utensils.

ice-ayrez June 2, 2010 at 9:08 PM  

me will take note!

Anonymous,  July 7, 2010 at 8:11 PM  

Hi, i'm from australia and i can't seem to find cake flour in the supermarkets. so for cake flour could you just substitute it with self raising flour if not what's the difference? (sorry new to baking)
- Gabi

wendyywy @ Table for 2 or more..... July 7, 2010 at 8:38 PM  

I think there is superfine flour in Australia. Or try to find low gluten/proten flour. I've seen bloggers using low gluten flour and I've checked online there is this brand Four Leaf Milling that produces Australian Superfine flour.
If you still can't find cake/superfine/low gluten flour, substitute 20% of the all purpose flour with corn starch.

Self raising flour will not be suitable, as self raising flour has baking powder added in.

Anonymous,  July 8, 2010 at 8:02 AM  

Thank you! :)
- Gabi

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