JAPANESE STRAWBERRY SHORTCAKE

This is the cake I grew up eating. I used to think that this was the cake everyone grew up eating, because, kids. That’s how they think. Turns out, most people haven’t actually had a good Japanese-style strawberry shortcake. Imagine that!

In Japan, strawberry shortcake is THE cake. Every cake shop sells it, and I’m guessing that at most of them, it’s their best seller. It’s just a classic. The flavors are SO simple, but soooooo good. It’s just sponge cake, strawberries, and whipped cream (with some simple syrup brushed on the layers if you’re wanting to take it up just a tiny notch).

When I learned how to cook (shortly after graduating from college), this was one of the first things my mom taught me how to make. Sponge cake. It can seem a little intimidating, because you whip the egg whites and fold it together with the yolks. And, well, yes. The first couple times I tried to make it, I don’t think it turned out as well. Still edible, mind you. Just maybe a little more… flat. Dense.

Ingredients

• Sponge Cake
• 2 eggs divided
• 1/4 cup cake flour
• 1/4 cup granulated sugar
• 1 T milk
• 1/2 T butter melted

Filling and Decoration

• 1 cup Heavy whipping cream not ultra-pasteurized, see note
• 1 T granulated sugar or 1.5 T for sweeter taste
• 20 strawberries approximately, depending on size
• 3 T water
• 3 T sugar

Instructions

1. Prepare: Line the bottom of a 6" springform cake pan with parchment paper, and line the sides with a strip of parchment paper. Tip: A little oil on the inside of the pan will help the parchment paper stick to the pan. Thoroughly clean a medium/large mixing bowl and the hand beater whisks to remove any traces of oil, as this will keep the egg whites from whipping up.  Preheat oven to 350 degrees F.
2. ..................................

for full instruction please see : www.contemplatingsweets.com

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