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Strawberry Shortcake

Strawberry Shortcake
    Vanilla Sponge:
  • 1. Combine eggs, vanilla and sugar in mixer.
  • 2. Whisk on high speed until mixture is fluffy, tripled in volume. Continue to whisk till you have achieved ribbon stage.
  • 3. Gently fold in the flour, mix well just to ensure mixture is well incorporated.
  • 4. Lastly, add in the melted butter & milk.
  • 5. Pour the batter into cake pan, bake in preheated oven at 180°C for 25 - 30 minutes.
    • Whipped Cream (For Filling & Finishing):
  • 1. Combine Whip & Cook, icing sugar & vanilla.
  • 2. Whip till stiff peaks.
  • 3. Lastly, fold in gelatine.
  • 4. Divide the whipped cream into 2 portions for filling and finishing
    • Assemble the shortcake:
  • 1. Slice the vanilla sponge horizontally into 3 layers.
  • 2. Place a layer of sponge on a 8 inch cake ring.
  • 3. Brush the sponge with sugar syrup.
  • 4. Apply a thin layer of strawberry/raspberry spread on the sponge.
  • 5. Spread the whipped cream evenly.
  • 6. Place the sliced strawberries on top of the whipped cream.
  • 7. Spread a thin layer of whipped cream just sufficient to cover the strawberries, place the sponge on top.
  • 8. Repeat the same steps for another layer.
  • 9. Chill the cake for 2 hours till firm.
  • 10. Unmould the cake form the ring. Continue to frost the entire cake.