Japanese · Dessert
Fresh Cream Shortcake
A pale, feather-light Japanese sponge cake split into two layers and filled with lightly sweetened whipped cream and fresh strawberries, then coated in more cream and crowned with strawberry halves. Known in Japan as shortcake (shōtokēki), this is the definitive birthday and Christmas cake, prized for its delicate, almost fat-free sponge that lets the cream and fruit carry the flavour.
$1
35 minsPrep
20 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
330Calories
5.1gProtein
19.2gFat
33.6gCarbs
19.2gSugar
0.8gFiber
65mgSodium
132mgChol
11.1gSat Fat
119mgPotassium
43mgCalcium
1.3mgIron
0.3mcgVitamin B12
16.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Matcha Latte
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Line and grease a 10cm/4 inch round cake tin and preheat the oven to 170°C (340°F).
2
Whisk the whole egg and 28g sugar together over a bowl of warm water (double-boiler style) until the mixture is pale, thick and ribbons off the whisk, about 5-6 minutes with a hand mixer.
3
Remove from the heat and continue whisking off the heat for 1-2 minutes to cool slightly, then sift the cake flour over in two additions, folding gently with a spatula to keep the air in.
4
Mix the warmed milk and melted butter together, then fold a spoonful of the batter into this mixture before folding it all back into the main batter until just combined.
5
Pour into the prepared tin and bake for 18-20 minutes until golden and a skewer comes out clean.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
7
Whip the heavy cream with the 5g sugar and vanilla extract to soft, pipeable peaks.
8
Once the sponge is fully cool, slice it horizontally into two even layers.
9
Spread a layer of whipped cream over the bottom half and scatter over the sliced strawberries, then top with a little more cream to level.
10
Place the second sponge layer on top, then cover the top and sides with the remaining whipped cream, smoothing with a palette knife or spoon.
11
Decorate the top with the halved strawberries and chill for 20 minutes before slicing to set the cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Cake Flour, sifted,
- 45g45g Egg, whole, room temperature,
- 28g28g Sugar White,
- 8g8g Whole Milk, warmed slightly,
- 6g6g Butter, melted,
- 60g60g Heavy Cream, whipped to soft peaks, 1
- 5g5g Sugar White, added while whipping cream, 1
- 55g55g Strawberry, hulled, half sliced for filling, half halved for topping, 1
- 2g2g Vanilla Extract,
