Strawberry Shortcake

© Kitchen Princess

One cake about 18 cm in diameter. 2 eggs, 1/3 cup sugar, 1/3 cup soft flour, 1 tablespoon unsalted butter. Frosting/Filling” strawberries, ¾ cup whipped cream, 1 tablespoon sugar

The temperature of the oven depends on the make of oven. So when you bake it, if the inside is still raw, try lowering the temperature and bake it longer.

1. Cut out a piece of wax paper to match the cake, and put it in the bottom of the cake pan. Make sure to have all the ingredients measured out and ready. Microwave the butter for about 1 or 2 minutes. Preheat the oven to 160 C(320F)
2. Crack the eggs in a bowl and mix. Then add sugar until it all melts.
3. Put warm water (30 C 86 F)in a big bowl. Place the bowl from step 2 inside and us ea mixer to whip it up.
4. soft soft flour into the bowl from step 3. After stirring, add the melted butter from step 1.
5. Pour the batter into the cake pan. Make sure to use both of your hands to tap the pan to take out any excess air. Then put the pan in the oven.
6. the sponge cake is ready when you stick a toothpick through it and it comes out clean. Once dome, take it out of the pan and place it on a cake plate to cool.
7. Put sugar in whipped cream, and place the bowl in a bigger bowl with ice water and use a mixer to whip.
8. Wash the strawberries and cut off the stems. Cut them in slices and keep them aside. Cut the sponge cake in half and spread whipped cream on the bottom half. Place the strawberry slices on the whipped cream, and spread more whipped cream on top of that. Place the top half of the sponge cake on top of the bottom half.
9. Spread whipped cream along the sides and the top evenly. Decorate the cake using strawberries and whipped cream and you’re done.

Labels: COOKING RECIPES