It’s my sis’ birthday tomorrow and I thought that I should bake her a birthday cake since mom’s cooking dinner this evening. Naturally, the Japanese Strawberry Shortcake came to mind because my nephews love strawberries and our family prefers light cakes anytime. Thankfully, I have strawberries and whipped cream in the fridge so it makes decision making easier.
I went ahead and used the traditional sponge cake method. 6″ cake pans were used since I did not want a big cake. That said, I do have a tall 6″ cake in the end.
120g caster sugar
1/4 tsp vanilla extract
110g all-purpose flour (sifted)
70g melted butter
1. Whip (A) until light and fluffy
2. Stir in (B) and mix until well blended.
3. Add (C) and mix well.
4. Pour the batter into the greased pans. Bake at 180C for about 20 min or until a skewer comes out clean when inserted into the cakes. Remove them from the pans immediately when done and let cool.
I’m used to using IMBC and was rather hesitant about using whipped cream because my kitchen is really warm. Since there is no harm in experimenting and because it’s really for family, I decided to give it a try. Using 300g of whipped cream, I used the balloon whisk and whisk it till stiff peak. Preferably, the metal bowl should be cold but I forgot to keep it in the fridge before that. But hey, it still works. And I’m pleasantly surprised that it holds well even when it’s kept out of the fridge for half an hour (before the cake cutting).
My folks said the sponge cake is rather light but I think it can go lighter. The next time I experiment with it, I might use cake flour and add a little glucose to see the difference it will make. Also, the whipped cream is a tad thick so I should just reduce it by a wee bit.