I have been practicing my cake baking skills these past few days. I am very lucky I got some baking tips from my friend, Mei.
It is actually quite easy to bake a cake. It's just like cooking pancakes.
If you search for Strawberry Shortcake in the Internet, you will see that most recipes use biscuits or scones so I called my cake Strawberries and Cream. I used chiffon cake as a base, then whipping cream and fresh strawberries to complete the ensemble.
While it is strawberry season, take advantage!
Strawberries and Cream Cake
6x3 inch aluminum round baking pan
Pre-heat oven at 325F, not fan forced
In a bowl, combine the following ingredients:
1/2 C + 2 T. cake flour (70 grams)
3/4 t. Baking powder
1/8 t. salt
1/4 C. white sugar
1/8 C. cooking oil
1/8 C. water
2 egg yolks
Mix until well blended, set aside.
2 egg whites
1/4 t. cream of tartar
1/8 C. white sugar
Put the egg whites in a bowl and beat with a wire attachment of the mixer.
When frothy, add the cream of tartar.
When the bubbles are fine, gradually add the sugar.
Beat until stiff peak stage.
Add the meringue to the batter in 3 installments. Use the wire whip to fold the meringue into the batter.
Pour into the baking pan with no liner nor grease. Drop the pan 3 times on the table to release the air bubbles.
Bake for 30 to 35 minutes or until the toothpick comes out clean when you check.
Invert onto a cooling rack immediately and let it cool before frosting. About 2 to 3 hours.
Whipped Cream Frosting
Chill the bowl and beater in the freezer for 15 minutes.
200 ml. President or Anchor chilled whipping cream. Do not use all purpose cream.
1/2 C. powdered sugar, sifted
250 grams fresh strawberries, sliced or cut in half
1 T. white sugar
Sprinkle sugar on the strawberries and set aside.
Whip the cream, add the sugar gradually.
When the cream is thick, stop whipping.
Slice the cake.
Put 1/3 of the cream on the bottom layer then add half of the strawberries on top of the cream.
Place the other layer of the cake on top of the bottom layer.
Use half of the remaining cream for the top and the last third to ice the sides of the cake.
Arrange the remaining strawberries on top of the cake.
Chill the cake for about 2 hours before slicing.