Strawberry shortcake recipe translated Genoise (Sponge Base) 70g whole eggs 8g egg yolk 50g sugar 40g cake flour 8g butter 5g vegetable oil Cream Chantilly (Whipped cream) 300g thickened cream/double cream *fat content 38%~42% 24 g sugar a little bit of vanilla extract Strawberries 8 M size strawberries to use in between layers 10 M size strawberries for decoration Genoise Instructions (D12cm x H5-6cm) 1. Line the pan with baking paper. To prepare the baking paper for the edge of the pan we want to wrap the baking paper around the pan and cut it to ensure that it is long enough. Then cut the paper into a long rectangular strip, ensuring that the height of the baking paper is slightly taller than the pan. Trace the bottom of the pan onto the remaining baking paper and cut out a circle. 2. Sift the cake flour onto a baking paper. Make sure to sift all of the flour as this ensures that no clumps of flour remain. Set the flour aside for now. 3. Combine the butter and vegetable oil and melt over a warm water bath. Note: sponge cake recipes often incorporate only melted butter, which solidifies in the refrigerator and causes the cake to harden. However, this recipe incorporates oil as well, which prevents the cake from hardening as much in the fridge. 4. Beat the egg, egg yolk and sugar together using a hand mixer. When beating the mixture, begin at a slower speed and then increase over time. Beat until the mixture reaches a consistency where thin ribbons form when the batter drips off of the whisk. Note 1: some sponge cake recipe warm the egg mixture, but I like to use cold eggs that come straight out of the refrigerator. Although a warm egg mixture will beat/fluff up quicker, the size of the air bubbles tends to be larger and more variable. While using cold eggs take longer to beat up, they produce an even mixture of fine air bubbles. Note 2: Move the hand mixer around the bowl rather than keeping it in one place to ensure that the batter is mixed evenly. 5. Beat the egg mixture at the lowest speed for about 1 minute. This pops the larger air bubbles to ensure the batter consists of an even spread of fine air bubbles. 6. Pour the flour into the batter. Mix in the flour by spinning the bowl while moving the spatula in a “cut and lift” type of motion. This makes sure that the whole batter is mixed evenly and air bubbles are not incorporated. Continue mixing until the batter is completely smooth and glossy. 7. Pour in the melted butter-oil and mix, just until incorporated. Be careful not to over-mix the batter. 8. Pour the batter into the cake pan. Gently swirl the top of the batter with the spatula to even off the top of the batter. 9. Bake for 24 minutes in a 180 ºC, preheated oven. Depending on your oven, the time it takes for the cake to be baked may vary between 23-28 minutes. 10. Check that the sponge cake has been fully baked by poking a skewer through the centre of the cake. If the batter is still raw, crumbs will stick to the skewer and not come out clean. 11. “Shock” the cake by dropping it on the counter to release hot air trapped inside to prevent further baking. 12. Remove the cake from the pan by flipping it upside down. As the bottom layer of the cake is denser than the top, by inverting the cake as it cools, the cake will be more level and the size of the air pockets more even. 13. Cool at room temperature for 1 hour before transferring to the refrigerator. 14. Remove the baking paper from the cake. 15. Use stacked chopsticks as a guide to slice the sponge cake into 3 layers. Cream Chantilly Instructions 1. Place an empty bowl over another bowl filled with ice-cold water. Note: as you whip the cream, its temperature increases and the cream may begin to split. Therefore, it is important to whip the cream in a bowl, over ice-cold water. 2. Pour the cream into the bowl. I have used a 40% fat content cream here, but it is fine to use any cream with a fat content between 30%-42%. Note: use cream that has been brought straight out of the refrigerator i.e., not room temperature cream. 3. Add in the sugar and vanilla extract and beat with a hand mixer at the highest speed until the cream is 7/10th of the consistency that we want. Note: usually we beat it more, as necessary, as we frost the cake. Strawberries Instructions For the filling (8 strawberries): 1. Trim off the leaves. For the decoration (10 strawberries): 1. Trim off the leaves from 8 strawberries. 2. Cut 2 strawberries, with the leaves attached, into halves. 3. Cut 2 strawberries, with the leaves trimmed off, into quarters. Assembly 1. Usually we use a turntable to assemble the cake, but most people would not have one at home, so I will use a plate instead. Stack 2 plates together and place a damp towel underneath to prevent the plate from slipping. 2. Place one layer of cake into the centre of the plate. Note: place the cake right in the centre as it is difficult to frost the cake evenly when it is placed off-centre. 3. Beat one section of the cream until its consistency thickens further to form soft peaks. Note: leave the remaining section of the cream untouched because the cream used to pipe the top of the cake should have a softer consistency. 4. Spread a thin layer of cream onto the sponge. Turn the plate as you spread the cream. 5. Stack another layer of cake on top. 6. Spread a slightly thicker layer of cream onto the sponge. 7. Place the trimmed strawberries onto the cream. Note: Line the strawberries in a circle, leaving the centre empty. Placing a strawberry in the centre of the cake makes it difficult/messy when slicing a piece of cake. 8. Spread more cream on top of the strawberries and layer with another slice of sponge. 9. Spread the cream around the edge of the cake. Note: it is easier to frost the cake neatly by using the end of the palette knife. As you spread the cream it accumulates, so move the palette knife back a bit before continuing to spread to cream. Repeat this motion until the cream is evenly spread around the cake. 10. Spread an even layer of cream on top of the cake. 11. With the over-hanging cream along the edge of the cake, use the palette knife to draw it into the centre of the cake for a clean edge. Make sure to get rid of the excess cream you remove, back into the bowl. 12. Cover the side and top of the cake with the remaining cream, which has a looser (7/10th) consistency. 13. Clean up the sides of the cake. Secure the palette knife vertically against the cake as you spin the plate. Note: Ensure that the palette knife is held at a 90º angle for a clean finish. 14. Clean up the over-hanging cream along the edge of the cake as well by moving the palette knife, evenly/parallel to the surface, into the centre of the cake. 15. To transfer the cake, stick the palette knife underneath the centre of the cake and use your left hand to help lift up the cake. Move the cake to the other plate and remove your left hand before carefully removing the palette knife. 16. Fill a piping bag with the remaining cream. We want to use cream with a softer consistency because a thicker cream will give it an uneven/split appearance. 17. Pipe 6 dollops of cream onto the cake. Squeeze the cream and lift, to pipe. 18. Place the trimmed strawberries in between the piped cream. 19. Decorate the cake with the halved and quartered strawberries in a well-balanced manner. For the placement of the strawberries, it is helpful to use chopsticks/skewers. Slicing the cake 1. Warm the cake knife in hot water. 2. Wipe off the excess water on a towel and cut a clean slice of cake.
I’m a beginner but You explained all the steps very well that I can understand them. Also using 2 plates as a cake turner was a very good tip! Just saved me some money. I will definitely try this recipe. 😍👍🏻 Thank so much! 私は初心者ですが、あなたは私が理解できるようにすべてのステップを非常によく説明しました。 また、ケーキターナーとして2つのプレートを使用することは非常に良いヒントでした！ お金を節約できました。 私は間違いなくこのレシピを試してみます。 😍👍🏻どうもありがとうございました！
