Hello, I'm MASA!
This time, I would like to share the recipe for a delicious dessert
It's called Ichigo no Shoto Keki
In Chinese, it's strawberry shortcake
For this strawberry shortcake,
I remember this is the first cake I have ever eaten in my life...
When I was young, my mother would make it on birthdays and on Christmas,
and everyone will enjoy it together
I have shared this recipe on my website before, with some photos of the process
This time, I'll be introducing this recipe via video and the instructions will be more detailed!
Basically, the recipe is not difficult
But there are still some points to take note of
This way, the chances of success will be higher!
So, let's get started!
6 inch cake pan
A 7 inch cake pan can be used as well, the cake will just be shorter
This is a cake pan with a removable base
Butter
Spread the butter evenly on the inside of the cake pan
You can also use the usual cake pans with non-removable bases, and line with baking paper!
Flour
Spread evenly to coat the inside of the cake pan
It's easy for the cake to stick to the bottom inner edges, so be sure to coat it well!
The bottom inner edge ->
Remove the excess flour
Preparation of the cake pan is completed~!
Preheat the oven to 180 degrees
Butter - 30g
Melt the butter on a plate placed on top of warm water (bain-marie)
Cake flour - 90g
Sift
Eggs - 3
Mix well
Sugar - 90g
Mix well
The ingredients are written in the description box!
Prepare warm water
Put the mixing bowl in the warm water and continue mixing
There's a cloth at the bottom so the bowl doesn't touch the bottom of the pan
Continue until the mixture is at 40 degrees
It is easier to whip up warm eggs
Mix on high speed
You can also whisk by hand or use a handheld electric mixer too
Mix until there are many fine bubbles
It is almost done, but the size of the air bubbles are uneven
Mix on medium speed (for about 45 sec)
Slowly mixing will cause the air bubbles to become even= there will not be large air pcokets in the cake
Mix until ribbon stage (when you lift the whisk above the mixture, the batter should fall and leave lines in the mixture)
Add about half of the flour
If you add too much flour at once, the air in the batter will deflate easily..
Fold in a down-to-up motion
Do not overmix/ mix too many times~!
Add the remaining flour
Fold with the same motion...
Put a little of the batter into the melted butter
Mix well
Because the oil causes the air in the batter to deflate easily..
Pour it back to the batter
It is easier to mix evenly, and the air will not deflate so easily
Pour into the cake pan
Use a skewer to mix so as to spread out the batter evenly
Bake at 180 degrees for 15 min
Initially, use a high temperature to allow the cake to rise...
15 min later..
Lower the temperature to 150 degrees and bake for another 13~15 min
Bake at a lower temperature to set the cake..
Okay, so just now, you can see that the cake is almost done
I will remove it from the oven now
You can stick a skewer in to see if the center is cooked..
If there are no crumbs/batter sticking to the skewer, it means the cake is done
The pretty sponge cake is done~!
Drop it from a height (20cm)
After baking, you can drop the cake from a height
This will allow the hot air trapped inside to escape
This will prevent the cake from shrinking too much after it has cooled
Remove the cake pan
Cover using a cloth or kitchen napkin to cool it
In this way, the cake can cool slowly and not lose too much moisture
Sugar - 25g; hot water - 25g
Syrup (to moisten the cake)
Mix until the sugar is dissolved
Cointreau - a splash of it
It can be replaced by other orange liqueur, or it can be omitted..
Strawberries - 12~15
Remove the tops
Pick 6 to decorate the top of the cake
For the top
For the filling
The cooled sponge cake
If a paper napkin is placed at the bottom, it will be easier to turn and cut the cake!
Halve the cake
The easiest method is to first turn and mark a line around the cake
After ensuring that the line is not crooked,
turn the cake as you slowly cut into the cake~!
Brush the syrup evenly
As the cake is thick, it is okay to use more syrup
If too little syrup is used, the cake will be dry and not moist
Prepare ice bath
Whipping cream - 350g
Sugar - 30g
You can definitely use an electric mixer (insert emoji)
This amount of cream is still okay, so I'll whip it by hand
If you want to whip eggs, you can do this motion,
so as to incorporate more air
For whipping cream,
it will thicken due to the movement
so when whipping, just move the whisk left-right
Just move it left-right and it will thicken
Firstly, whip until it's about 70% done, like this
Slightly thicker than ketchup..
Pour out about 150g for coating the cake
Continue whipping the remaining cream
Until the peaks can stand
Wrap the turntable with clingfilm
To prevent the cake from sliding around, place a damp kitchen napkin in the center
Put the (removable) base of the cake pan on top
Check that it is in the center
Place one layer of the sponge cake on top
As the strawberries are big, I have decided to halve them
Spread the "stiff" whipped cream on top
Place the cut strawberries on top of the cream
Spread more "stiff" whipped cream
Try to cover the strawberries..
Put the other cake layer on top
Ensure that the top of the cake is facing "downwards" (flip the cake over)
In this way, you can ensure a very level cake!
Use the spatula to ensure that the cake is level
Spread out the cream that oozes out from the middle
Pour the "soft" whipped cream on top
As the cream is "soft", it will slowly flow down the sides of the cake
It is easier to spread the sides evenly~!
These actions are fun..but do not play for too long..
The longer you work, the stiffer the whipped cream becomes
and it will be hard to work with...stop when it's done!
Almond flakes - 90g
Toast at 250 degrees for 2~3 min till browned
Hold the cake in your hand
Stick the almond flakes on the sides of the cake
The almond adds another flavor and texture!
Whip the remaining cream again
Use your favorite piping tip
Twist the piping bag and stuff into the piping tip
This will prevent the whipped cream from oozing out when filling the bag
Place in a tall cup
Fill with whipped cream
It is convenient to place the bag like this when "standing by" (getting ready)
Pipe a border
The most fun part! Decorate freely, it's up to your imagination!
If you're afraid the piping will be mismatched,
you can mark the spots first! (insert emoji)
<- marks
Place the strawberries
Place the blueberries
Place the mint
Finally..
it's completed!
The very pretty strawberry shortcake has been completed!
Okay, so I will try this strawberry shortcake now
it's such a pity to cut this cake,
because I have spent so much time decorating it
Now, I will cut it
Let me first take more photos~
Excuse me, let me take some photos first
(Finally convinced myself to cut it..)
Okay, I'll cut it now~
Finally, I can eat it
Dewa, Itadakimasu
So happy..
It's so delicious!
I'm getting goosebumps..(insert emoji)
It's worth spending so much time making this cake!
I still think this simple cake
with the strawberries, sponge cake and whipped cream combination
is really delicious!
The sponge cake is really soft and fluffy
It is made with simple ingredients - eggs, sugar, flour and butter
When whipping the eggs, apply heat
and mix until it is pale
and fold the flour in
and add the butter
You need to be used to the folding motion
For baking, it is baked at two temperatures
Firstly, using high temperature to 'rise' the cake
Secondly, lower the temperature and continue baking
The lower temperature is to set the cake
When the cake is done, remove it from the oven and cool it down
If you want to cut the cake, rest the cake for longer
It is best to rest the cake overnight ( no need to refrigerate in winter)
The cake will set better and become more moist, making it easier to cut!
In baking "There's no shortcut"
So following step-by-step,
there are points to take note of
If you fail the first time, it's okay!
Actually, for this cake, you don't have to use the turntable and make it so pretty
After baking, you can whip some cream
Plate the cake, add the cream at the side and add some fruits
You can enjoy the delicious cake as well~!
If you're interested in baking,
you must try this strawberry shortcake!
Thank you!
There's still a last step at the end of the video!
Freezing the cake
If you're preparing the cake in advance, you can use store it this way
Wrap the cake in clingfilm,
and store it in a zip-lock bag
Squeeze out the air in the bag and seal
The lesser the air that comes in contact with the cake, the better it is
It can be frozen for 2~3 weeks!