Monday, 10 March 2014

Strawberry Shortcake by Diana Ho

Strawberry Shortcake


Sponge Cake - 8 inch cake pans

3 Eggs (~50g each)
100g Sugar
90g Cake Flour 
15g Unsalted Butter
1 tbsp Milk

In a large mixing bowl set over a pot of simmering water, heat the eggs and sugar until just lukewarm, stirring constantly.
I switch the mixing bowl over to the stand mixer with whip attachment and whisk the egg & sugar batter till ribbon stage. (batter looks very thick and tripled in volume.)  This will take about 5 minutes. 
Add milk to the butter and warm it up until butter melted
Sift half the flour mixture over the remaining eggs and fold in gently but thoroughly.
Repeat with rest of flour, then fold in the butter mixture.
Pour into cake pan and bake at 160 degrees for 20-25mins. Cake is ready when toothpick inserted in the middle comes out clean.
Whipped cream topping:
1 cup of topping cream1 tsp gelatin to 4tsp cold water
** check out lafujimama blog ( on how to make stablised whipped cream topping :)

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