Buttery Love Xmas Shortcake

Name: Buttery Love Xmas Shortcake
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Margarine; 3 Eggs; 90 grams Granulated sugar; 100 grams Cake flour; 1 pack Strawberries; 300 ml Heavy cream; 3 tbsp Powdered sugar

cookpad.japan @cookpad_jp

This type of butter-substitute margarine is fluffy and rich This Xmas sweets recipe is always praised. This spongecake made with this margarine stays moist even after some time passes. You don't need to use syrup for the decorations and they're simple and delicious.

This butter-like margarine is smooth and melts easily. It melds together with the batter very well and is perfect for making sweets! You can change the powdered sugar in the whipped cream to 1 1/2 Tablespoons of granulated sugar. If you whip it too much, it will become dry and crumbly and tasteless so be careful. Recipe by Ra-ma

cookpad.japan @cookpad_jp

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Ingredients

6 servings

1 tbspMargarine
3Eggs
90 gramsGranulated sugar
100 gramsCake flour
1pack Strawberries
300 mlHeavy cream
3 tbspPowdered sugar

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Steps

1

This time I used "Margarine made for those who love butter."
2

Use a paintbrush to spread some room temperature margarine in the cake mold and chill in the refrigerator for a moment.
3

Add flour (not listed in ingredients, about 1 Tbsp). Swirl around the mold and hit the sides to cover the entire thing with a dusting of flour. Remove the excess powder.
4

Melt the margarine from the ingredients in a double boiler or the microwave. Preheat the oven to 170°C.
5

Beat an egg in a bowl. Add the granulated sugar and beat together with a hand mixer.
6

Beat on high speed for 5-6 minutes until the batter lightens in color and thickens. You should be able to leave streaks (ribbons) of batter behind when you lift it up and let it drip down.
7

Sift in the flour and mix together by scooping up the batter from the bottom and folding it in with a rubber spatula.
8

Mix thoroughly until no longer floury. Add the melted margarine and mix together quickly with a rubber spatula.
9

Pour into the cake mold from Step 3, tap against the counter to release any air bubbles, and bake for 30 minutes in a preheated 170°C oven.
10

The cake is done baking when a toothpick inserted into the center and comes out clean. Remove from the mold while still warm and place on a cooling rack to cool.
11

Decorate the cake. Once the spongecake has cooled, cut it in half horizontally with a knife.
12

Slice 7 strawberries and leave the rest to decorate however you want later.
13

Make the whipped cream. Put the chilled heavy cream into a chilled bowl, add the powdered sugar and whip together with a whisk.
14

Whip quickly to form soft peaks. When you scoop it up with the whisk, the tip of the whipped peak should curve slightly.
15

Place the bottom half of the spongecake on a cake stand or flat plate and spread on about 8 Tablespoons of whipped cream.
16

Place the sliced strawberries on top of the cream and then cover them with about 4 more Tablespoons of whipped cream. Flatten it out and place the top half of the cake on top.
17

Cover the top with the remaining whipped cream. Spread it out with a pallet knife.
18

Decorate the surface with the remaining strawberries.