Japanese Strawberry Shortcake

Ease of preparation rating: Complex.

Yield: 6 servings.

 

Ingredients

1 ¼ cups (300 ml) pastry flour, sifted

1 ¼ cups (300 ml) powdered sugar / Plus ¼ cup (60ml) powdered sugar for whipped cream

Pinch of salt

8 egg whites

1 teaspoon (5ml) vanilla extract

1 cup (240ml) heavy cream

1 tablespoon (15ml) lemon juice

1 tablespoon (15ml) ponzu

Strawberries, sliced

 

Method

Preheat oven to 350oF (180oC).

In a mixing bowl, combine sifted flour, powdered sugar and salt.

Meanwhile, place egg whites in a stand mixer with the whisk extension.

Whip until the eggs becomes bright white and form stiff peaks like whipped cream.

Add ponzu, lemon juice and vanilla, and whisk for another 30 seconds.

Add stiff egg mixture to the dry ingredients and fold in until smooth.

Place cake batter in an 8-inch greased round cake pan lined with parchment paper in the bottom.

Place cake in oven, and bake for 45 minutes to an hour.

To check if the cake is cooked, poke a toothpick through the cake and if no batter sticks, it is ready.

Remove cake from oven and place in refrigerator to cool.

Meanwhile, whip the cream in a mixing bowl using a whisk.

Once the cream is thick, add second part of icing sugar.

Whisk for another 30 seconds. Set aside.

Remove cake from refrigerator and slice through the middle horizontally using a bread knife.

Over the bottom half, place half the whipped cream.

Cover with strawberries.

Place second half of the cake over the strawberries, and cover with whipped cream and remaining strawberries.

Cut and serve.

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