Sorry everyone, it has been a long long time since I last blogged on a recipe. Not sure if anyone miss my recipe though. Hah.
Ever since, I learned to baked my own cake, I have made a point to bake for my family on their birthdays or on special occasions, like Mother's Day. Except, this year, I have an extra challenge. I have to teach the boy, who absolutely has no idea on baking, to bake a cake for his mother as well.
Yes, it was a challenge bigger than baking itself, because I have to bake something that I think he will be able to do it as well.
In the end, I chose Japanese Strawberry Shortcake, using the simplest method that I can, so that my noob noob boy can follow. :P
Sponge cake - 100g plain flour
3 eggs, room temperature
80g caster sugar
1 tbsp oil
2 tbsps fresh milk
1 tsp vanilla extract
Filing - 1 pack of strawberries (about 250g)
300ml non-dairy whipping cream
2 tablespoons caster sugar
4 tablespoons hot boiling water
ps: I have adjusted the ingredients suit a 7'' cake.
1. Pre-heat oven to 170degC. Line bottom and sides of 7'' pan with parchment paper, set aside.
2.With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 min or until the batter turns pale and double in volume (the batter should leave a ribbon-like trail when the beater is lifted up).
3. Switch the mixer to LOW speed and whisk for another 1 min in order to stabilise the air bubbles in the batter.
4. Sift over the plain flour into the batter, gently fold with a spatula.
5. Add in oil, gently fold with a spatula until well blended.
6. Add in fresh milk followed by vanilla extract, gently fold with spatula until well blended.
7. Pour the batter into the lined pan and bake for 30 mins or until a skewer comes out clean when inserted into the cake.
8. Let it cool completely before unmolding.
1. Whisk non-dairy cream with a clean electric mixer till stiff peak.
1. Dissolve caster sugar in the hot boiling water, set aside to cool as sugar syrup.
2. Slice some strawberries into thin slices (I used about 5 strawberries).
3. Slice the sponge cake horizontally into 2 pieces (3 if you wish).
4. Place one sponge layer on a cake board, brush its surface with the sugar syrup.
5. Spread some whipped cream on the surface on the cake before arranging the strawberry slices over it. Spread more whipped cream over to cover the strawberry slices.
6. Brush the surface of the other sponge cake with sugar syrup, place the brushed surface over the first layer.
7. Frost the top of the cake with whipped cream. If you have enough whipped cream, you may even frost the sides as well. Decorate as desire and garnish with fresh strawberries.
I love how I'am able to bake perfect sponge cakes now, without ugly cracks. :D
I chose to sliced the cake into 2 pieces only as I feel that the amount of whipped cream sandwiched within would already make the cake 'tall' enough. Nonetheless, you can always slice it further into 3 for a even taller one! :)
How's the verdict? :D
The boy kept the sides of his cake empty as frosting the top for him was already a huge challenge.
Itchy hands us decided to 'beautify' the cakes with wafers sticks. Bad move. I feel that the cakes were nicer when we left them 'clean'. :/
Anyway, here is the interior of the cake. Soft and moist! Yay! Also, I have intentionally reduced the amount of sugar as it's for 'elderly'. :D
Alright, if my noob noob boy is able to follow my instructions and bake a cake for the first time, I'm sure you can as well!
Why not bake something for your special one too? ^^