Japanese Strawberry Shortcake

Cake

Preheat oven to 165C or 325F Grease and line two 6 inch cake tins in a bowl and using a hand whisk egg yolks and sugar until lighter in colour.

Combine in the bowl salt, oil, vanilla and milk. Sift in cake flour and whisk until well incorporated and smooth. Set aside.

( I use a separate stand mixer for this step, if you are using the same mixer, wash thoroughly and dry before use. I also wipe my whisk and bowl with some vinegar to make sure there’s no grease ) in a separate bowl, whisk the egg whites until foamy, add lemon juice or vinegar, add sugar gradually and whip until stiff peaks form.

Gently fold in the egg whites mixture into the egg yolk mixture. I fold in a little bit of the whites first to lighten the batter then gently fold the rest of the egg white mixture in. Do not over mix.

Pour into cake tins, tap the tins on the countertop a few times to get rid of air bubbles.

Bake at 165 degrees Celsius for around 30 mins. Do not open the oven door before the 30-minute mark. I also use baking strips to make level tops.

After taking them out of the oven, tap the tins on the countertop a few more times to prevent sinking.

After cake is done and cooled, fill and decorate with stabilised whipped cream, strawberries and whatever you feel like. I used cute cookies and sugar flowers.

Stabilised whipped cream

Combined gelatine powder with water, set aside until it’s fully absorbed.

Microwave the gelatine/water mixture for about 5 seconds until the gelatine is melted.

Whip the whipping cream with gelatine and about 2 tbsp (or to taste) of powdered sugar until it forms stiff peaks

Frost cake with whipped cream