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Strawberry Shortcake
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| Ingredients for: | |
| Sponge cake | |
| - 2 eggs *at room temperature | |
| 1/3 (60 grams) | granulated sugar |
| 1/2 (60 grams) cup | flour |
| 20 grams | melted butter |
| Syrup | |
| 20 ml | hot water |
| 1/2 tbs | granulated sugar |
| 1tsp | liquor |
| Cream | |
| 300 ml | fresh cream,, ( heavy whipping cream) |
| - 1 & 1/2 tbs granulated sugar | |
| few drops | vanila extract |
| 1tbs | liquor |
((Sponge Cake))
1. Line the pan with parchment paper. Preheat the oven to 170°C
2. Beat the egg with a whisk.
3. Add the sugar and mix well.
4. Place the bowl over hot, beat until the sugar is melted and the batter is warmed up to body temperature.
5. Remove from hot water and beat with eletric mixer on high speed until white and fluffy, then on low speed for 1 minute.
6. Sift in flour little by little, each time cutting through it with the whisk ((DO NOT STIR))
7. After the flour is mixed in, add melted butter in with a spatula and fold.
8. Pour the batter into the pan and gently drop the pan to raise air bubbles.
9. Bake for 25 min
10. Place the cake on a cutting board with a paper towel on top, cool with the pan on.
11. When completely cool, wrap in plastic sheets and chill in fridge for a few hours.
((Syrup))
1. Mix the ingredients together.
((Cream))
1. Combine the ingredients together, mix on top of ice water until soft peaks form.
(((TIPS)))
Chill in fridge for 1 or 2 hours, makes cutting easier.
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