Ah! Finally I can see you. Yes, you, blog. It’s been ages since my last writing *phew!*. Well, I was quite busy actually 😀 Having short-but-great holiday with my lil family, then being hospitalized for a week *sigh*, taking bed rest at home (for more than 2 weeks!), and having a blissful Eid al-Fitr at my husband’s village. Oh, and don’t forget to mention the nanny-less days after Eid al-Fitr. Then it comes to September! I was busy preparing my son’s first birthday party ;). It was super fun! Never knew that party preparation can be so addictive :D.
So this is it! I came back with some new recipes. I also decided to add baby’s food recipes here. As my baby is not ‘baby’ anymore. He is toddler on the move right now, and his appetite is no longer around baby porridge. Mum has to be more creative in the kitchen!
I got this recipe when I took a short baking course years ago at Imperial Cooking School Tokyo. At that time, I didn’t know there is any difference between Japanese Style and American Style Strawberry Shortcake. When I wrote this recipe to post it in my blog, I made a little research (thank God there’s Google! :D) and found out that American Style Strawberry Shortcake is a scone or biscuit-like cake which is cut in half and then filled with whipped cream and sweetened strawberries, while Japanese Style Strawberry Shortcake is actually a layered sponge cake with strawberry and whipped cream filling plus whipped cream frosting! Sounds like Victorian sponge cake for me, but it tastes slightly different.
- 1 recipe of Sponge Cake
- 400 ml heavy cream
- 50 g confectioners’ sugar
- 200 gr strawberries
- Simple syrup. You can make it by yourself. Simply mix ¼ cup of sugar and ¼ cup of water in a saucepan and bring the water to a boil, while stirring, until the sugar has dissolved. Remove from the heat and let it cool.
- Rum (additional)
How to Make
- Prepare your sponge cake. Wait until it’s completely cool.
- Make the whipped cream for filling and frosting. Put the cream and sugar in a mixing bowl and whisk them at low speed (if using mixer) until slightly thickened. When it forms soft peak, whisk the mixture at high speed until stiff. Remember, you have to keep the cream cold before it’s being whisked. Room-temperature heavy cream won’t get stiff though you’ve whisked it for hours!
- Reserve 6 to 10 strawberries for decorating the cake, and slice the remaining strawberries into thin slices (about 4 slices per strawberry).
- Split the sponge cake horizontally into 2 layers.
- Place one sponge layer cut-side up on a cake board or serving plate and lightly brush the surface with the mixture of simple syrup and rum (if you like). It keeps the cake nice and moist.
- 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 the cake as you like with the reserved strawberries. This is my favorite part! 😀
Ha! My first blog. Fi-na-lly. Husband will love me much knowing I start writing (again) from now on. *grin*
So, yes, read (or follow) at your own risk. You’ll find (mostly) about my journey in my not-so-tiny kitchen and (of course!) about my 24/7-heavy duty-job as a mom.
Happy reading to you and happy blogging to me!