Tuesday, July 12, 2011
Remember the sponge pancake?
It was a lazy afternoon and I had some Korean strawberries and lots of cream in the fridge waiting for me to use use use. Let's just say, 3 cartons of half used or quarter used whipping cream, altogether 1.6L. Blame them on bake orders. They all came 5 days apart and I never sell bakes made from an old pack of cream (more than 3 days). Always new pack. Which is why I always had to think of ways to use up the balance. And the amount I needed was more than 200ml each time, so to purchase 2 small packs of cream is just not economical.
FYI, I do keep my cream for more than 3 days as the cream available here is not farm fresh but UHTed already. I always do a taste test after 7 days before I use them, and after 7 days, the cream is always cooked/baked before consumption. Any longer then 14 days, I'll freeze them til GKW. My record was keeping them for 3 weeks in the fridge. Don't worry, they only get consumed, never sold.
This time, I did a simple tea time treat for my loved ones and the whole thing was gobbled up in just one sitting.
Easy and nice.
Refer here for sponge pancake recipe.
Just do 3 batches of it separately. Do not be greedy and beat 3 batches together. Chances are, the batter will get deflated before it is even cooked.
Then, just beat some cream, pipe it over the pancakes and top with strawberries.