Japanese · Dessert
Fresh Cream Shortcake
A lightened take on Japan's classic fresh cream strawberry shortcake, built on an airy fatless sponge and swapping the usual whipped-cream mountain for a stabilised Greek yogurt cream that still slices and pipes like the real thing.
$1
25 minsPrep
17 minsCook
62 minsTotal
MediumLevel
Nutrition per serving
229Calories
7.7gProtein
8gFat
32.2gCarbs
14.3gSugar
1.8gFiber
100mgSodium
98mgChol
4.1gSat Fat
176mgPotassium
58mgCalcium
1.7mgIron
0.3mcgVitamin B12
20.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Matcha Latte
international
sweet-spot
Instructions
1
Heat the oven to 170°C and line the base of a 10cm round cake tin with parchment.
2
Whisk the egg and sugar together over a pan of barely simmering water (double-boiler fashion) until warm and tripled in volume, then remove from heat and continue whisking until cool and ribbon-thick.
3
Sift the cake flour, cocoa powder and baking powder together and fold gently into the egg mixture in three additions, keeping as much air in as possible.
4
Warm the skim milk with the vanilla extract, then fold a spoonful of batter into it before folding this back into the main mixture to loosen it.
5
Pour into the prepared tin and bake for 16-18 minutes until a skewer comes out clean and the sponge springs back when pressed.
6
Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
7
Bloom the gelatin in a little cold water, then dissolve gently and whisk into the strained Greek yogurt.
8
Whip the heavy cream to soft peaks and fold into the stabilised yogurt to make a light mock-cream.
9
Slice the cooled sponge horizontally into two even layers.
10
Spread half the yogurt cream over the base layer and scatter over half the sliced strawberries.
11
Set the top layer in place, spread the remaining yogurt cream over the top, and arrange the halved strawberries decoratively.
12
Dust with a trace of cocoa powder, then chill for 20 minutes before slicing into two pieces to firm the cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted cake flour
- 7/87/8 eggs, whisked (45g)
- 0.8 oz22g sugar white
- 0 oz1g baking powder
- 0.4 oz10g warmed skim milk
- 0.1 oz2g vanilla extract
- 1.4 oz40g strained, whipped with gelatin stabiliser greek yogurt
- 0.6 oz18g whipped to soft peaks and folded through yogurt heavy cream
- 0 oz1g bloomed and dissolved gelatin
- 2.5 oz70g hulled, half sliced for filling, half halved for topping strawberry
- 0.1 oz4g whisked into batter for fibre, dusted trace on top cocoa powder
