Strawberry shortcake cake 苺のショートケーキ
User Reviews
4.9
Strawberry shortcake cake 苺のショートケーキ
Description
The sponge cake in this recipe achieves an airy and tender crumb by separating eggs and whipping the whites with sugar into stiff peaks before gently folding in yolks, sifted flour, and a milk and butter mixture. Baking in a parchment-lined 18cm round pan at moderate heat produces a soft cake with even rise. The cake's texture is delicate and suited to absorb syrups and cream when assembling a Swedish or Japanese-style strawberry shortcake.
The recipe includes a syrup made from sugar and water to moisten layers during assembly, enhancing the cake's moistness without making it heavy. While the decoration calls for whipped fresh cream and sugar, those steps are not fully detailed here.
This cake is typically served sliced after cooling completely, with strawberries and cream layered between sponge layers for a classic shortcake experience. The gentle sweetness and light texture make it a celebratory dessert suitable for small gatherings or special occasions.
Ingredients
sponge cake
- 3 egg 1/2 cup
- 115 g sugar 3/4 cup
- 100 g plain flour
- 40 g milk 2 tbsp + 2 tsp
- 25 g butter 1/4 butter stick, unsalted
Syrup
- 60 g water 1/4 cup
- 30 g sugar 2 tbsp
Decoration
- 250 ml heavy cream 1 cup, fresh whipping cream
- 20 g sugar 1 tbsp + 1 tsp
Instructions
- Line an 18cm (7 inch) round cake tin with parchment paper and set aside. Start to preheat the oven to 170 °C (338°F).
- Separate the egg yolk and egg whites.
- Place the egg whites in an electric mixer and gradually (at three different times) add the sugar into the mixer bowl.
- Beat the egg whites and sugar until stiff peaks form.
- Combine the egg yolks through the egg white mixture.
- Fold the sifted flour through the egg mixture 3-4 times.
- Mix the milk and melted butter together in a small bowl.
- Take a small amount of the egg white mixture and put it into the milk and butter bowl and mix together then add it all into the egg white mixture and mix altogether.
- Pour the mixture into the 18cm lined round cake tin.
- Bake for about 40 minutes or until cooked when tested with a skewer.
- If a skewer comes out clean, the cake is baked. Turn the oven off and remove the cake tin.
- Drop the cake tin onto the kitchen bench from 10 cm (4 inches) high.
- Cool it in the tin for 5 minutes then turn onto a wire rack upside down.
- Turn it back and remove the parchment paper. Let it cool completely.
- Wrap the cake with cling wrap and leave it in room temperature overnight.
- Slice the cake horizontally into two slabs *1
- Combine water and sugar to make syrup.
- Brush the syrup on the two cut sides of the cake.
- Whip the cream and spread it on one side of the sponge cake. *2
- Decorate with sliced strawberries and spread more whipped cream over the strawberries.
- Top with the other side of the cake and spread whipped cream over the whole cake.
- Decorate with strawberries and raspberries or your choice of decorations.
Notes
- This recipe is designed for an 18 cm (7 inch) round cake tin; adjustments may be needed for different pan sizes.
- Ensure egg whites are whipped to stiff peaks for the best sponge rise and texture.
- Cooling the cake completely before decorating helps maintain structure and prevents cream from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 111mg | 37% |
| Sodium | 39mg | 2% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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