Strawberry Shortcake
Fluffy chiffon sponge layered with whipped cream and fresh strawberries in the Japanese style. Light, elegant, and refreshingly fruity.
Instructions
- 1
Warm eggs and sugar over a water bath to 40°C, then whip to ribbon stage.
- 2
Fold in sifted flour gently, then add melted butter and milk.
- 3
Pour into an 18cm round pan and bake at 170°C for 28-30 minutes.
- 4
Cool completely and slice horizontally into 3 layers.
- 5
Whip cream to 80%, layer each sponge with cream and sliced strawberries.
- 6
Frost entire cake with cream, decorate with strawberries, and refrigerate.
Tips
Nutrition (per serving)
Adjust Servings
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