Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). To make the Stabilized Whipped Cream Frosting:ġ. Run a blade around the inside of the pan to loosen the cake, and remove. Let the cake cool completely on a wire rack. The cake is done when it is golden brown and springs back when pressed lightly. 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. Fold in the melted butter until it is well combined.ĥ. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.Ĥ. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.ģ. Line a 7 (18cm) or 8-inch circular cake pan with parchment paper, or grease the cake pan with butter, then lightly coat the pan with flour.Ģ. Preheat the oven to 350 degrees Fahrenheit (170 to 180 degrees Celsius). Print This Recipe Japanese Strawberry ShortcakeĤ.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted onceĤ.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 timesġ.2 ounces (22 grams, 2.3 tablespoons) butter, meltedįor the stabilized whipped cream frosting:ġ. The end result is a beautiful layered cake that is light and delicious. I think it takes the cake to a whole new level and keeps things nice and moist.Īfter your whipped cream is ready, all you have to do is cut up some fresh strawberries and slice your sponge cake into slices (2 or 3), It’s quick and easy and makes a huge difference! I also like making a simple syrup (sugar water syrup) to brush on the cake layers. You have to soften a bit of unflavored gelatin in cold water, and then melt it over low heat until the gelatin dissolves. Stabilizing only takes a couple minutes of extra work. The advantage to this, is that it makes a much better frosting and filling (it lasts longer and doesn’t make the cake soggy) and has a beautiful pillowy texture. This prevents the whipped cream from weeping (bleeding water after being whipped). Stabilized whipped cream is more stable that normal whipped cream. I have converted the measurements into ounces and tablespoon measurements, but have also provided the original metric measurements as well.Īfter the cake is made you make your whipped cream. The folding is the key-if you treat the batter gently, your cake will be light and fluffy. I know it’s not Christmastime, but the strawberries in Southern California are currently ripe and beautiful, so it seems especially appropriate to be making this cake now.įirst you make the cake, which is a simple process of beating egg whites and sugar together until stiff and glossy, and then gently folding in the rest of the ingredients. This cake is a favorite choice for birthdays and Christmas, and in fact is often called a Christmas Cake. Unlike the American concept of strawberry shortcake (sweet biscuits/scones topped with strawberries and whipped cream),a Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting. To pay homage to her favorite way of using the recipe, I decided to make a Japanese Strawberry Shortcake. She’s been using this recipe since I was really little, and I always use this recipe whenever I make Japanese Strawberry Shortcake.” There’s a reason that Noriko’s mom, and now Noriko, use this recipe–it’s delicious. She wrote that the recipe is “from a cookbook that I ‘borrowed’ from my mom when I got married. She came to my rescue with a recipe that she uses all the time. After a bit of looking around and not finding anything I was happy with, I turned to a trusted recipe source, my friend Noriko. At the time, I didn’t have a favorite recipe, but told her that I would work on it. A while back I received an email from Eliane, an LFM reader, who asked me to share a Japanese sponge cake recipe. I love a good Japanese sponge cake-moist, light and airy, and not overly sweet. They have embraced many Western desserts and made them uniquely their own in many ways. The Japanese do some amazing things with cake and pastry.
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