JAPANESE STRAWBERRY SHORTCAKE - by Kelly Ng

Here's the recipe and I also include a youtube video link to KT's demo. JAPANESE STRAWBERRY SHORTCAKE
(Recipe for one 20 x 12 cm cake) – thanks to KT.

10 g glucose
3 eggs (50-55gm net)
70 g castor sugar
60 g cake flour
1/16 tsp salt
1 tsp vanilla extract
45 g corn oil

200 g fresh dairy cream, ≈35% fat, cold
1 tbsp castor sugar/icing sugar
1/3 tsp vanilla extract

100 g large strawberries (as per your preference)

Place bowl for whipping cream in fridge. Preheat oven to 180-185°C. Line bottom of 20 x 12 x 5 cm cake pan with baking paper.

To make sponge cake, beat glucose, eggs and sugar till ribbon stage. Sift flour into mixture in 3-4 batches, adding salt along with the last batch. Mix gently with whisk after each addition, stirring just top half of batter, till there're no lumps at all. Drizzle with vanilla extract and oil. Mix with whisk, again stirring just top half of batter, till you don't see streaks of vanilla extract or oil. Fold with spatula till just evenly mixed.

Pour batter into cake pan, slowly and from about 30 cm high. Tap pan against worktop a few times. Place pan in bottom rack of oven. Place baking tray in top of oven. Bake till batter doesn't move when gently jiggled, 10-15 minutes. Remove baking tray. Continue baking till cake is nicely browned and springs back slightly when pressed gently, another 10-15 minutes.

Remove cake to from oven, rest 3mins. Run knife along sides of cake. Flip & place cake on wire rack & remove pan & baking paper. Leave till completely cool.

To make whipped cream, place cold cream in thoroughly chilled bowl along with sugar. Whisk till cream is stiff. Add vanilla extract. Mix thoroughly.

To assemble, remove parchment paper from cake. Slice cake horizontally with serrated knife or cake slicer into 2 equal halves.

Spread 1/3 of cream on bottom half, evenly. Arrange sliced strawberries on top of cream. Spread with more cream. Place remaining cake on cream (bottom slice on top). Spread with last 1/3 of cream. Place cake in freezer till cream is very firm, 10-15 minutes. Level and smooth top cream layer. Trim edges with serrated knife, wiping knife after each cut. Arrange strawberry halves on cake.

Chill till ready to serve, covered if keeping overnight or longer. Meanwhile, tuck into bits trimmed off.
Ladies.. Happy Baking
Here a link to KT’s video demo: http://www.youtube.com/watch?v=5ZgNTMusU0w