Strawberry short cake (non-oil)

Name: Strawberry short cake (non-oil)
Yield: 7 x 7 inch foil pan
Cuisine: British
Ingredients: 90 g all purpose flour; 75 g sugar (*); 3 eggs; 200-300 ml whipping cream; 1 tbsp sugar (**); Fruits (fresh strawberries, canned orange as desired)

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

I baked this cake for my daughter’s 10th birthday, still remembering cherry blossoms blooming when she was born in Japan in April.

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

I baked this cake for my daughter’s 10th birthday, still remembering cherry blossoms blooming when she was born in Japan in April.

Saved

Ingredients

7 x 7 inch foil pan

90 gall purpose flour
75 gsugar (*)
3eggs
200-300 mlwhipping cream
1 tbspsugar (**)
Fruits (fresh strawberries, canned orange as desired)

Saved

Steps

1

Bring eggs to room temperature. Preheat oven to 355F. Place parchment paper over the foil pan.
2

Beat eggs in a bowl. Add sugar (*) and mix well until thickened. (I recommend using a beater so air gets in nicely.)
3

Add flour 2-3 times, and mix gently until flour gets blended in.
4

Add the mix into the pan, and bake in oven for 15-20 minutes at 355F.
5

Cool the sponge off. Slice in 2 layers. Separately add whipping cream and sugar (**) in a bowl and mix well until foamy. Add whipped cream and fruits between the layers. And coat the top with whipped cream, and decorate with fruits as desired. (It is even better for the sponge to sit in fridge over night before whipped cream and fruits are added on.)