Happy Mother’s Day…
…and it happens to be my birthday too (happens like every other year). So we are having a big dinner with my family and I make the cake (all organic ingredients). It’s a Japanese style strawberry shortcake, meaning it’s a sponge cake base with whipped cream and strawberries.
Japanese style shortcake
- 6 eggs
- 3/4 cup sugar
- 1 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 2 tbsp melted butter (or oil, walnut or almond)
cream chantilly (to be fancy):
- 1 1/2 cup whipping cream
- 3 tbsp sugar
- 2 tsp vanilla extract
- strawberry or raspberry preserve
- 1 qt fresh strawberries
- parchment paper
eggs and sugar
Preheat oven to 350. Beat eggs and sugar till very pale yellow and is 3-4 times the original volume using a mixer. Cut parchment paper into circles to fit two 8in round cake pans (fold the paper in halves till you can’t anymore and snip the ends to fit). Oil pan with the parchment thoroughly otherwise it’d be hard to get the bottom out of the pan. Sift in flour and baking powder, fold with large metal spoon and add the vanilla while folding. Fold in melted butter last after the batter comes together. When fully incorporated pour into pans and bake for 25mins.
Beat cream and sugar till it forms soft peaks, add vanilla and beat a little more. Put away till cake is completely cooled.
Take half the strawberries (the least pretty ones) and slice into 4ths. De-stem the rest for the top.
When cakes are cooled peel off the parchment paper, spread on a thin layer of preserve, top evenly with the sliced strawberries then spread the whipped cream over. Put on the next cake layer, and thin coat of preserve. Frost cake with the remaining cream. I saved some and piped it on with just a snipped sandwich baggie (I never got the hang of using decorating tips). Top with strawberries how you see fit.