Gelato – Something You Must try this Summer, We have so many things in our kitchen place and we can’t find a place to add here all appliances we have there. Love your “Christmas” light and perfect strawberry cake :) great seeing you and your adorable family last weekend. Once the cake has completely cooled, trim the edges and cut the cake in half. @Carol Egbert, Interesting! Stir to combine. He asked me to make one of my own but I had no idea where to start. Delicious! 30g castor sugar. All rights reserved. It tastes a lot better after being chilled. Good, Your email address will not be published. arghhhh. Click here for privacy policy, Welcome to Rice 'n Flour! Jumbo Doraemon Dorayaki (Japanese Pancakes) Matcha Strawberry Daifuku Mochi. This cake that I’m introducing today was inspired by the Japanese Strawberry Shortcake, which can be found in all cake shops along the streets of Japan. Always cut the cake with a sharp knife. Less protein means a softer flour, which helps make a more tender cake. It’s quick and easy and makes a huge difference! I was interested to read about stabilized cream. butter, Japanese Strawberry Shortcake Makes one 7 or 8-inch layered cake For Noriko’s 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 […] Please post more of these Japanese cake and bread recipes!! I’ve never made a sponge cake before! 5. Sift flour and corn starch into the bowl, whisk until everything is incorporated and smooth, with no visible lumps. Mentaiko Tea Rice. The cake is done when it is golden brown and springs back when pressed lightly. Perhaps it’s just being so close to Vermont cows that makes the difference? All the colorful, fresh and juicy fruits – especially berries – would be waiting for me to transform them into amazing desserts of endless options. I love a good Japanese sponge cake—moist, light and airy, and not overly sweet. 4 large eggs, white and yolks separated delicious! The Japanese do some amazing things with cake and pastry. Dear jenjenk. Japanese Strawberry Shortcake Makes one 7 or 8-inch layered cake For Noriko’s 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 […] Bake the cake in the middle of the oven at 165 – 170°C (329 – 338°F) in 25 – 30 minutes until the top is golden brown and springs back when lightly pressed. Slice the remaining strawberries into thin slices (about 4 slices per strawberry). After 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). 200ml whipping cream. This cake is what I was looking for!! Frost the sides and top of the cake with the remaining whipped cream. PS. I think it takes the cake to a whole new level and keeps things nice and moist. While waiting for the cake to cool, whip cream with sugar until stiff peak. Anytime you want to share a recipe, just let me know. What a perfect dessert for the summer! Now, it stays to add strawberries in the cake and roll it. Thank you so much! The final batter should be very smooth, foamy and free of large air bubbles. vanilla extract, { 73 comments… read them below or add one }. I always trust moms. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. 12. 3. Guess you just need to go and get a few more strawberries…. absolutely beautiful! By the time, when the cake is cooling you can prepare the cream and clean and cut the strawberries. Rachel, This reminds me of the birthday cakes my mother used to make for me as a kid – golden cake filled with berries and whipped cream. DIVINE! 5. I have never heard of stabilizing the whipped cream. For the simple syrup: Place first piece of cake on your cake stand, tuck overlapping pieces of parchment paper under the edge of the cake to keep your cake stand clear of any cream. Lay strawberry slices on top of the cream. Absolutely delightful! I have some strawberries in the fridge right now and I’ll run to the store tomorrow for some Personal Energy in order to make this (although it doesn’t look too hard). I also added a few drops of red food coloring to the batter; the final product is so damn cute that I just fell in love all over again. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). What a bummer! Then whip the mixture at high speed until stiff. xo. :). Delicious strawberry…so beautiful. It’s so good that I can’t help recreating it at least several times every strawberry season. The recipe is the following and in the next photos, you will see how looks the cake when is finally made. Fabulous dessert! I would love to make this for an afternoon tea party or birthday celebration. The egg yolk mixture should have a dark pink tone, which will become a nice light pink shade when we add in the egg whites. Designed by daRed. * The baking temperature varies depending on each oven. If you want to use cake flour, substitute all the 60 gram flour in the recipe with 45 gram cake flour + 15 gram corn starch. Since now we show you different recipes from many regions around the world. request! Their cakes are in a league of their own ♥ Yours looks absolutely gorgeous! You spent most of the time in the kitchen place so […], Hey friends. When you lift the beaters, the peak should hold without drooping into a hook. 35g castor sugar. First 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. @the lacquer spoon, I didn’t know that about the first shortcake!!! plus any cake with strawberries has to be good! 1/2 teaspoon vanilla extract Frost the cake with the rest of the cream. Previous post: Washoku Warriors Challenge #11: Chilled Noodles, Next post: Chilled Soba, Avocado, & Grapefruit Salad. Put the cold water in a small saucepan. I’m not sure! 3. This looks delicious ! strawberries, * It’s better to place the cake on a clean cloth and let both sit on the cooling rack. This is such a great idea, especially in the warmer weather. Remove the saucepan from the heat and cool to room temperature. @jenjenk, Oh boy, I’m not getting in the middle of this one!! 80g cake flour. Run a blade around the inside of the pan to loosen the cake, and remove. Reserve 6 to 1o strawberries for decorating the cake. Loved the pictures of your cake, it reminds me of the first Jaanese sponge cake I’ve tried and also the great time I had with friends on that day ! Very light, fluffy, not so sweet ! Fold in the melted butter until it is well combined. Is it like our self-raising flour, which has the baking powder pre-added? My hubs is addicted to the Japanese cream roll cakes. hmmm???? I love, love this cake and I have been on the hunt for a good recipe. XOXO, Mimi. Keep the cake refrigerated for about 2 days. All-purpose flour has 9-12% protein, whereas cake flour only contains 5-8% protein. @Kelly Azuma, I have no experience with fan-forced electric ovens! @Susan @ SGCC, Thank you Susan! All I can say now is thank you Noriko! :), Um so I’m guessing moving to the East coast is completely out of the question ; ) LOL This is just STUNNING! 1. Love your six-photo assembly collage. According to Baking 911 (,grains.htm), a sometimes-reliable substitution for 1 cup of cake flour is 1 cup all-purpose flour (preferably bleached) minus 2 tablespoons, and then add in 2 tablespoons cornstarch and sift them together several times. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated. Just leave it to the Japanese and Koreans to take our recipes and make them 100% yummier (and somewhat healthier, too). sliced fresh strawberries). So beautiful! If you usually reduce the heat by 20 degrees for recipes, I guess I would go with that. Beautiful :D. This looks beautiful and wonderful and well…can’t help myself after our conversation the other day; pretty happy it does NOT contain tofu..whew! Oishii so! For Noriko’s sponge cake: I have converted the measurements into ounces and tablespoon measurements, but have also provided the original metric measurements as well. How lovely! What a gorgeous strawberry cake! Or you could always try the substitution I mentioned in a comment above. I must bookmark this sponge cake. Stir enough to get ice cream. Thanks for this!