Category: Dessert, Valentine's Day
Yields:
8 Servings
Difficulty: Medium
Welcome back to another lactose free recipe. For this weeks recipe I present to you strawberry shortcake. This is a classic dessert that happens to appear in alot of Anime shows, one type of media that I am rather fond of. This version is a Japanese version that consists a sponge base smothered in whipped cream and strawberries. Beautiful, simple and delicious.
This recipe is quite technical but don’t let that scare you off. There are quite a few steps as it is a sponge cake base, however the results are so worth it.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
-
Sponge Cake
- Decorating
- Extra
Instructions
-
Sponge Cake
-
First step is to prepare your springform baking tin. Use cooking spray and cover the inside of the tin. Place the tin on a piece of baking paper. Use a pen to trace around the edge of the pan. Cut along the marking and place the circle of baking paper at the bottom of the tin.
- Preheat your oven to 180 °C (350 °F).
-
In a small bowl combine the flour, baking powder and salt.
-
In a clean grease free bowl add the three egg whites and cream of tartar. Whisk until foamy. (Use a stand mixer, do not hand whisk)
-
Grab the ½ cup of sugar. Using a teaspoon gradually adding the sugar to the egg mixture.
-
Keep whisking until the meringue reaches stiff peaks. Set aside for now.
-
In a large bowl beat the ¾ cup of sugar, margarine, egg yolks and vanilla.
-
Add ½ of the flour mixture and beat.
-
Add in half of the milk and beat.
-
Add in the other half of the flour mixture and beat.
-
Add in the other half of the milk and beat well.
-
Grab your meringue and a rubber spatula. Fold in around a third of the meringue mixture into the batter to loosen the mixture up.
-
Carefully fold the rest of the meringue mixture into the batter. Don’t be too rough or the mixture will deflate.
-
The mixture should be light and airy.
-
Pour the batter into the prepared baking tin. Feel free to use a moistened baking strip around the edge of the tin if you wish. I prefer to bake using them as they ensure that the cake stays level.
- Bake for 30 to 40 minutes until a skewer can be inserted into the centre and come out cleanly.
- When the cake has finished baking, immediately run a knife around the edge of the cake. Use oven mitts to carefully remove the outside of the cake tin.
-
Place a clean cutting board or cooling rack on top of the cake and quickly turn it so the cake is now upside down. Remove the bottom part of the cake tin.
-
Carefully remove the baking paper circle.
- Cover the cake with a clean tea towel and leave to sit until completely cool. Decorating
- When the cake is completely cool grab a sharp knife. Gently place the knife on the side of the cake at the halfway point. Cut horizontally, being careful to keep the knife perfectly flat. Keep cutting the entire way around the cake and in the centre.
- Gently lift the top half of the cake off and place it cut side up on a plate.
- Move the bottom half onto another plate. This will be the base that we will start with.
-
Wash and slice half of the strawberries. You want around 1 and ½ cups of sliced strawberries.
-
Place the cream, sugar and vanilla in a bowl. Whip until stiff peaks form.
-
Place several spoons of cream onto the bottom half of the cake. Smooth down and spread the cake to create an even flat later.
- Do the exact same thing to the other later of cake.
-
Place the strawberries onto the bottom half of the cake in a nice even layer.
- Very gently flip the top half of the cake onto the bottom layer placing the whipped cream onto the strawberries so the berries are sandwiched between the two layers of cream.
-
Cover the top of the cake with whipped cream, you can always cover the side if you wish or keep it bare.
- Decorate the top of the cake with the remaining strawberries and cream.
- Place the cake in the fridge for an hour.
- Congratulations you have just made Japanese strawberry shortcake.
-
Serve, devour and enjoy.
