Japanese Strawberry Shortcake

Japanese Strawberry Shortcake
Makes one 7 or 8-inch layered cake

For Norikos sponge cake:
4 large eggs, white and yolks separated
4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
For the stabilized whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup cold heavy whipping cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
For the simple syrup:
1/4 cup granulated sugar
1/4 cup water
8 10 ounces fresh strawberries
To make Norikos Sponge Cake:
1. Preheat the oven to 350 degrees Fahrenheit (170 to 180 degrees Celsius). Line a 7 (18cm) or 8inch circular cake pan with parchment paper, or grease the cake pan with butter, then lightly coat
the pan with flour.
2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.
3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.
4. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into
the batter with a spatula. Fold in the melted butter until it is well combined.
5. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by
dropping the pan on a counter once or twice. Bake the cake for 25 to 30 minutes. The cake is
done when it is golden brown and springs back when pressed lightly. Let the cake cool completely
on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.
To make the Stabilized Whipped Cream Frosting:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and
let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a
wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to
room temperature.
2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly
thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream
mixture. Then whip the mixture at high speed until stiff.
To make the Simple Syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until
sugar has dissolved. Remove from the heat and allow to cool.
To assemble the cake:
1. Reserve 6 to 1o strawberries for decorating the cake. Slice the remaining strawberries into thin
slices (about 4 slices per strawberry).
2. Slice the sponge cake horizontally into 2 layers.
3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the
surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and
arrange the strawberry slices over the surface. Spread an additional layer of whipped cream over
the strawberries. Brush the cut-side of the second layer with the simple syrup and place it over
the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate
as desired and garnish with the reserved strawberries.
JAPANESE STRAWBERRY SHORTCAKE (STRAWBERRY CREAM CAKE)

(Recipe for one 20 x 12 cm cake)
10 g glucose
150 g eggs
60 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
1/3 tsp vanilla extract
100 g large strawberries
hull, rinse and dry with paper towels; slice 3 mm thick
4 small strawberries with green leaves
rinse and dry with paper towels; cut into 2 halves
Place bowl for whipping cream in fridge. Preheat oven to 185C. Line bottom of 20 x 12 x 5 cm cake
pan with parchment 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, banging mixing bowl against worktop a few times.
Pour batter into cake pan, slowly and from about 30 cm high. Tap pan against worktop a few times.
Place pan in bottom of oven. Place baking tray in top of oven. Bake till batter doesn'tmove when
gently jiggled, 15-20 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 wire rack. Leave till pan is just cool enough to handle, 10 minutes or so. Run knife
along sides of cake. Flip cake onto wood surface. Remove pan. Place cake on wire rack, right way
up. 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, cut
side up. 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.
The amount of cream and strawberries in the recipe is just enough for the decoration
shown. I suggest you have more served on the side. Why not just heap it all on the cake? Because
the additional
weight would flatten
the bottom sponge
layer. (If it doesn't,
then the sponge
cake has failed.)

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Japanese Strawberry Shortcake

Makes one 7 or 8-inch layered cake

JAPANESE STRAWBERRY SHORTCAKE (STRAWBERRY CREAM CAKE)

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