Monday, July 19, 2010

Strawberry Shortcake

Long gone baking out of my life, baking never again entered my life even when I started cooking once I settled down. But, back then during my secondary years, I did some baking for my home science subject. Still, because I had a monster of a home science teacher who was forever yelling and who was forever angry, god only knows why, let me say that I was force to bake to pass the subject. Only pass yea, not distinction. Nevertheless, baking some simple baked goodies for my siblings for our tea time brekkie was quite enjoyable. Thereafter, baking tumbled off because I was caught up in my web of career, love failure and money misery.

About a few months back, I'm not sure why, baking desire flamed up again. So, I took up a short baking course. Quite interesting actually, we started off with the basics, after two weeks, we "merrily and berrily" baked this Strawberry Shortcake. Obviously, chef owns this recipe, we on the other hand had a shaky hands-on experience. And now is the moment, and now, I shall part my knowledge on how to bake this  Strawberry Shortcake.    

3 eggs
80g sugar
20g melted butter
80g cake flour
20g corn flour

Butter a cake pan and set aside.
Crack eggs and add sugar in a bowl.
Create a double boiler (place this bowl atop a pot of boiling water with the heat on).
Whisk the eggs and sugar until slightly warm and foamy.
Remove from heat and continue to whisk the egg and sugar mixture to a "ribbon stage", meaning mixture forms a slow disappearing ribbon on the surface of the mixture/batter.
When the mixture/batter is lifted with the whisk, it should fall back into the bowl. 
Now, sift flour over the batter and carefully fold in. 
Also, at this point, stream the warm melted butter to fold in again. 
Be careful not to over fold as it will deflate the batter. 
Gently tip the batter into a buttered pan.
Bake at 180C at 15-20 mins or until cooked.
Cool down the cake, remove from mould and keep aside.
For assembling & finishing:

100g strawberries(cut into slices and keep some for deco)
Sugar syrup (as needed)
300g whipping cream (more or less - depending how much you like)
25g roasted almonds
Grand Marnier (liquor) - optional

Whip cream (if you like add a little sugar) for a firm peak and set aside.
Cut the sponge into 3 layers and place on a holder. (I used the back of the baking pan).
Brush lower sponge with sugar syrup (mixed with grand marnier) and layer with whipped cream. Sprinkle pieces of strawberries over.
Similarly, do the same after placing the second layer.
Place the third sponge atop and mask the entire cake with whipping cream. 
Garnish the sides with roasted almonds.
Decorate the top as desired and refrigerate. 
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  1. eheh its me u have the steps for black forest cake? I forgotten the steps..hehehe

  2. Oh... i so want a bite right now!!! Super tempting

  3. Wow!! This strawberry shortcake looks amazing dear.. I just can't stop staring at it..Very tempting..

  4. I am not a confident baker... so love watching u guys doing so good...


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