Japanese Strawberry cake (again!)

This is a continuation from the previous post.

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After looking through various sources, I adapted Ochikeron’s recipe and baked an 8″ strawberry cake for a birthday girl. The recipe would have been great for a 6″ cake but since an 8″ is being called for, I have to bake sponge base twice which is not too much of a problem since the recipe is rather straight forward.  I would see if I could double the portion the next time I bake an 8″ strawberry cake.

For now…

Cake base (I made twice for 8″ cake)
2 eggs ( I used 55g egg) @ room temperature
60g caster sugar
60g top flour, sifted
20g unsalted butter (melted and cooled)

Syrup
1/2 tbsp granulated sugar
20ml very hot water
1 tsp vanilla extract

Cream
300ml non-dairy whipping cream (I used Phoon Huat’s; this amount is more than enough and I have left over)
1/2 tsp vanilla extract

Fresh strawberries (depending on how you decorate the cake)
– for the sandwich layer, slice off the tops and cut into 0.5cm thickness
– for decorations on top, all up to you!

1. Preheat the oven to 170°C. Beat eggs and sugar over a bain-marie (hot water bath) until the mixture warms up. I used my finger to test. A little warmth is good enough. This is to dissolve the sugar and by adding heat to the egg mixture, more air can be incorporated easily when the mixture is whipped. Remove the mixture from the bain-marie and continue beating the egg mixture till it triples in volume and turns very pale (almost white). I use my standmixer which saves a lot of time and effort!

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2. Towards the last 2 to 3 minutes, beat on the lowest speed. By reducing the speed of the mixer, a stable egg mixture with fine foam is obtained and less volume is lost when the flour is folded in. When the egg mixture has reached the “ribbon stage”, sift in the flour a little at a time in 3 stages. Cut through the mixture with a wire whisk after each addition.

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3. Sprinkle the cooled melted butter over the batter and fold in using a spatula. Take care not to over-mix the batter.

4. Pour the batter from a height of 30cm into a lined tin. Towards the end, pour the remaining batter to one side of the tin.

5. Lift the tin and drop it gently onto the table top twice to eliminate air bubbles.

IMG_91956. Bake the cake for 20-25 minutes. While it bakes, make the simple syrup solution. Dissolve 1/2 tbsp sugar in 20ml of very hot water. Then add the vanilla extract. Stir to mix well and set aside.

7. When the cake is done, turn it onto a cooling rack and allow it to cool with the pan covering it. Wrap using clingwrap when it is completely cooled if you do not intend to frost the cake on the same day (the cake keeps for 2 to 3 days, refrigerated). Otherwise, proceed to slice the cake in half, horizontally.

8. To make the cream, whip the cream and vanilla extract (preferably in a metal bowl) sitting over an ice bath. In the video, she whips till soft peaks form. For me, I whip till stiff peaks are formed. But don’t overwhip! Use instantly or keep it chilled in the fridge, covered, at all times.

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9.Now, brush sugar syrup onto the first layer of the cake (sliced side). This keeps the sponge cake nice and moist.

10. Spread a layer of cream and then top with the cut strawberries. Add another layer of cream over the strawberries.

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11. Brush the remaining layer of cake (sliced side) with sugar syrup, then place it on top of the strawberries and cream. Proceed to frost and decorate the entire cake.

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My initial design was this but I find it a tad too plain for an 8″ cake. Then I redesigned and decided that each slice should have a strawberry and since I’m supposed to pipe some birthday message on it, I used two pieces of dark chocolate and pipe the wordings on them. Royal icing will smudge on the cream so I would have to resort to this method. Not the most beautiful but well, this shows that the cake is home-baked! 😉

12. Keep the cake chilled until time of serving. The colder the cake, the easier it is to cut (and the yummier it is to eat!).

IMG_9224Packed and delivered!

Source: The Little Teochew & Okashi by Keiko Ishida
The video, again.

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