Hello my lovelies.
Today I have bad news… I accidentally deleted a whole album of photos that are embedded to this blog. So if you see that photobucket icon that says the photo doesn’t exist, my bad. I spent one whole day trying to find the photos but unfortunately, not all of them are back where they belong. But I suppose I can only look forward to creating more images to compensate for the lost. *Sobs*
Lately a lot of people have been eating/talking about/asking me about strawberry cakes. And those people have one thing in common.. they really really love the Japanese strawberry cake!I don’t know why but I’m not a big fan of it. Maybe it’s all the cream or maybe it’s a bit too light for me. But one thing is for sure, I love looking at it.
Here’s the recipe I used from OKASHI by Keiko Ishida
Makes one 18cm cake
- 3 Tbsp Sugar syrup (made using 25g sugar and 50g water)
- 300g hulled and sliced Strawberries
- A portion of Whipped Cream
>200g whipping cream (35% fat)
>15g castor sugar
>1/2tsp vanilla extract
1. Combine ingredients in a clean bowl. Place bowl over a larger bowl filled with ice cubes and water.
2. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth. Do not over-whip or the cream will become grainy and separate to form butter SPONGE
- 115g Pastry flour or top flour
- 170g Eggs
- 130g Castor Sugar
- 15g Glucose
- 30g unsalted butter
- 45g Fresh whole milk
- 1 tsp Vanilla extract
- 150g Whipping cream (35% fat)
- 20g Fresh whole milk
- 15g Castor sugar
- 1/2tsp Vanilla extract
- 4g Gelatin sheets, soaked in iced water to soften
- Preheat oven to 170C. Line an 18-cm round cake pan with a removable base with parchment paper. Sift flour twice. Using a clean heatproof bowl, beat eggs with a whisk, then add sugar and glucose. Place bowl over a pot of simmering water and mix well.
- When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to low and continue beating for about 1 minute.
- Place butter, milk and vanilla in a heatproof bowl and place over a pot of simmering water. Once butter has melted, stir though to mix
- Add one-sixth of egg batter to butter mixture and mix well, then add butter mixture to remaining egg batter and fold through evenly. Sift flour into bowl and fold in using a spatula until batter becomes glossy.
- Pour batter into prepared cake pan and bake for about 40 minutes or until cake springs back when lightly touched. Remove from pan and place on a wire rack in a plastic bag to cool. When cooled completely, trim crust off the top and bottom, then slice cake horizontally to get 2 layers.
- Place 1 layer on a flat tray and brush evenly on both side with one-third of sugar syrup. Set this and other layer aside.
- Make vanilla cream. Whip cream in a chilled bowl until stiff peaks form. Set aside. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatin sheets and mix well. Let milk mixture cool to about 30C, then add to whipped cream and fold until just incorporated.
- Spread vanilla cream onto cake layer that was brushed with sugar syrup, then top with sliced strawberries. Place second layer of cake over and press down lightly. Refrigerate for a few minutes to set.
- Prepare whipped cream.
- Cover chilled with whipped cream, using a tablespoon to make slight indents for a decorative pattern. Garnish as desired and serve immediately.
My tip: If you’re keen on making Japanese cakes, you might want to invest in a hand mixer. Most of the recipes require a lot of mixing and proper speed at proper times is important.
Good luck and happy nom noming!