Japanese Strawberry Shortcake

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A rustic Japanese Strawberry Shortcake ! 

Just like I’ve promised, here is the recipe for my Japanese Strawberry Shortcake!! Well, this is my first attempt at making it so the overall presentation isn’t really that perfect… but I’ve tried! It definitely has a rustic charm to it. And I’m quite proud of myself for doing this. 🙂 Adapted from this recipe that I’ve found on YouTube here. I felt this was by far the easiest and less intimidating to make a genoise or sponge cake. Without having to beat the egg whites to stiff peaks which I had encountered in the past that I struggle with. But I’ll conquer that one day!

Ingredients (makes a two layer 9-inch layer cake)

  • 3 medium eggs / 2 large eggs
  • 3/4 cup of white sugar
  • 3/4 cup of cake flour
  • 2 tbsps of melted butter
  • 2 1/2 tbsp warm milk
  • 1 tsp of vanilla extract
  • 9 whole strawberries
  • 1/2 cup of sliced strawberries
  • 1 cup of heavy cream
  • 2 tbsps of apricot jam
  • 1 tbsp of cognac or rum
  • 3 tbsp of sugar (for the glaze)
  • 5 tbsp of hot water

 

Method

  1. Preheat the oven to 170 degree celcius. Butter the cake tin and line it with baking sheet.
  2. Crack the eggs in a bowl and whisk it for 30 seconds. Add in the white sugar. Place it over a bowl of simmering hot water. Careful not the water touch the bowl. Whisk it continuously till it turns pale and fluffy. Or use an electric mixer, and beat it on high for a few minutes.
  3. Remove it from the simmering bowl and continue to beat on low till it achieves the ribbon stage. (The mixture is of smooth consistency, without bubbles when you hold up the whisk)
  4. Sift the cake flour and fold it into the egg mixture in 3 batches.
  5. Pour in the melted butter, milk and vanilla extract. Fold it gently.
  6. Pour into cake pan and bake it for 25mins. (Mine did not rose so much, must have knocked a fair amount of air when I fold my mixture)
  7. Let the cake cool.
  8. To make the whipped cream, combine heavy cream and sugar in a chilled bowl. Whisk it till you achieve soft peaks and add in the vanilla extract. Fold it in gently.
  9. Cut the cake into 2 slices, using this toothpick method.
  10. To make the sugar syrup, combine the sugar and water till the sugar dissolves. Pour in the cognac.
  11. To make the glaze, heat the apricot jam with water in a pot until runny.
  12. Brush a layer of sugar syrup on one of the layers.
  13. Using a spatula, spread a thin layer of cream and arrange all the sliced strawberries on top of it. (At this stage, you could apply a thin layer of apricot jam)
  14. Again, spread another layer of cream.
  15. Place the other layer of sponge over the cream layer and brush it with the sugar syrup. Coat the whole cake with the remaining cream.
  16. Decorate the top with the remaining strawberries. Voila!
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Strawberries and cream, what a perfect combo! 

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It tastes insanely fresh and light! 
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With a hint of cognac! 
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