Strawberry Shortcake いちごのショートケーキ

justonecookbook.com

Siah Chew ching

subheading: For the sponge cake:

40 g (3 Tbsp.) butter

30 ml (2 Tbsp.) whole milk (See Note)

4 large eggs (200 g without shell)

120 g (½ cup + 2 Tbsp.) granulated sugar

120 g (roughly 1 cup) cake flour (No cake flour? See Note)

Shortening/Cooking Spray/Butter

subheading: For the syrup:

30 ml (2 Tbsp.) water

38 g (3 Tbsp.) granulated sugar

1 Tbsp. your liquor of choice (See Note)

subheading: For the cream:

473 ml (2 cups/1 Pint package) heavy whipping cream (36%, at least 30 to 35% fat)

38 g (3 Tbsp.) granulated sugar- 8% of heavy cream (473 x 0.08)

subheading: For decoration:

450 g (1 lb) Strawberries for filling and decoration - buy extra (See Note)

10 blueberries

A few mint leaves

subheading: Equipment you will need:

1 small heat-resistant bowl (Bowl #1)

1 small saucepan that fits Bowl #1 for double boiler (Pot A)

1 stand mixer bowl or large mixing bowl (Bowl #2)

1 large pot that fits the Bowl #2 for bain-marie (Pot B)

1 small bowl (Bowl #3)

1 large bowl that fits Bowl #2 for ice bath (Bowl #4)

Parchment paper

8” (20 cm) cake pan (I use this)

good whisk (I like this)

Silicon spatula

wire racks

Offset spatula (I use this)

Cake decoration tip (Wilton 2A) & plastic bag (I use this)

Directions at justonecookbook.com

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