Japanese Strawberry Shortcake
Remember the Strawberry Shortcake I made in my previous post? That is the old-school strawberry shortcake most of us are familiar with. The Japanese version however, uses a sponge cake base! They are also popular Christmas cakes because of the red in those strawberries!
This will probably be my last Christmas themed post of the year. Gosh, it’s almost 2012 now!
I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes hosted by Hankerie.
I’ve always thought that sponge cakes were easy-peezy. After all, they’re the base of most cakes! But these cakes can really be quite tricky! Especially if you want it to be cotton soft and REAL spongey. There are so many different sponge cake recipes I’ve seen online and the methods employed may vary. They could be the separate egg method or beating the eggs until the ribbon stage. Most of them stress at the end though, that at the final stage, the flour must be folded into the batter in small amounts.
What is your favourite sponge cake recipe that you regularly use? 🙂
I tried experimenting with Rima’s sponge cake recipe and unfortunately it didn’t work too well for me. My cake turned out dense, instead of cotton soft. It might have been because I over-folded the batter at the end or because I did not beat the eggs whites long enough! Will definitely follow instructions more closely in the future! The end result was still good and delicious though! My co-workers were very impressed with the pretty cake. My manager was so impressed that she initially didn’t believe that I made it. Anyway, I made this 3 layers instead of 2.
- 1 3/4 cups cake flour
- 3 tbsp corn flour
- 8 eggs
- 3/4 cup milk
- 1 cup butter
- 2/3 cup sugar
- 3/8 tsp salt