Strawberry Shortcake

This cake is neither fast nor easy to make. Even typing out the instructions is a little tiring.

However it is delicious.

8	2hr 30mins	163 cal

Sponge Ingredients

• 50g vegetable oil
• 80g cake flour
• 80ml milk
• 6 eggs, 5 eggs separated
• 1/4 teaspoon salt
• 80g caster sugar
• 1 tablespoon lemon juice

Filling Ingredients

• 450g heavy whipping cream
• 30g caster sugar
• 1 teaspoon vanilla extract
• 400g strawberries, sliced and reserved some for decorations

Sponge Instructions

1. Preheat oven to 170°C or 340°F. Line the bottom of a 20cm or 8inch round cake tin with baking paper. Prepare a water bath.
2. Heat vegetable oil lightly in a pot.
3. In a mixing bowl, mix flour and heated oil well. Add in milk and mix well too.
4. Add in 5 egg yolks, 1 egg, and salt. Mix well and set aside.
5. Make the meringue: In a mixing bowl, add 5 egg whites and lemon juice. Whip egg white till foamy and add sugar gradually. The egg whites should be whipped till soft peak
6. Fold meringue into flour/yolk mixture in 3-4 addition.
7. Pour batter gently into the prepared tin.
8. Bake in a water bath at 170°C for 10 mins. Then lower oven temperature to 150°C and bake for another 55 mins.
9. When the cake is done, let it cool slightly (for easier handling) before unmolding it. Let the cake cool completely on a wire rack.
10. At this stage, my preference is to keep the cake in the fridge overnight so that it is easier to slice. Slice the cake horizontally to get 3 layers.

Filling Instructions

1. Combine filling ingredients, except strawberries in a chilled bowl. Place the bowl over a larger bowl filled with ice cubes and water.
2. Whip cream till stiff peaks form. Take care not to overwhip.
3. Place one cake layer on a cake board. Spread whipped cream and top with sliced strawberries. Place the second layer of cake and repeat. Top with the last layer of cake.
4. Cover cake with whipped cream and garnish as desired.

Published on 3 Aug 2023