Preparation: 30 min
Cooking time: 20-35 min
Waiting time: 30-60 min
Portion: 3-6 portions
Difficulty: 3/5
Ingredient
- Sponge cake
-Egg: 4 (~63-65 gr/ each)
-All purpose flour: 30 gr
-Corn starch: 30 gr
-Cooking oil: 45 ml
-Milk: 35 ml
-Granulated sugar: 60 gr
-Vanilla extract: ½ tsp (~3 ml)
-Red food coloring: 3-5 drops (optional)
-Lime juice: ½ tsp (~3 ml)
-Salt: a small pinch - Strawberry cream
-Sliced strawberry: 100 gr
-Whipping cream: 250 ml
-Granulated sugar: 25 gr
-3-5 fresh strawberries
Kitchen utensil
-Baking tray (27x36x2 cm) – or you can use other baking tray with similar size
-Electric egg beater
Instruction
1. Sponge cake
- Preheat the oven at 170 Celsius degree in 10 minutes
- Separate egg yolks and egg whites
- Beat 4 egg yolks with 20 gr grnulated sugar
- Pour cooking oil, milk and vanilla extract into beaten egg yolk, mix well
- Add 3-5 drops of red coloring into wet ingredient mixture and stir until it is completely dissolved
- Mix all purpose flour with cornstarch, then sieve and mix flour mixture into egg yolk bowl
Don’t overmix the mixture, you should only mix the flour until it disappeared
- In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and sugar until stiff peak.
- Add ½ beaten egg white into red batter, stir quickly until they’re combined
- Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
- Transfer red cake batter on baking tray that lined parchment paper
- Spread cake batter by spatula and tap it on table surface couple times to remove air bubbles.
- Place baking tray back in oven and bake at 170 Celsius degree in 25-30 minutes
- Remove baking tray from oven, use a knife to spit the cake from edges
- Place cake rack on tray and flip it up to remove cake from baking tray. Remove baked paper and let cake cool completely on rack
- Transfer the cake on cutting board then cut it into 3 equal parts
2. Assembling
- Whisk 250 gr whipping cream with 25 gr sugar. Then, cover it with plastic wrap and refrigerate in 20-30 minutes
- Rinse strawberries, remove stains and cut into slices
- Place first sponge cake layer on cutting board/ cake stand. Spread a thin layer of chilled whipped cream on it.
- Arrange slices of strawberry on whipped cream layer and cover it with another layer of cream.
- Repeat the same process with second layer of sponge cake with the following order: sponge cake -> cream -> strawberries -> cream -> sponge cake.
If you see the cream melt while spreading, place the cake and whipped cream bowl in fridge for 10-20 minutes to harden the cream.
- After the third layer of cake is assembled, spread the rest amount of whipped cream on it and smooth its surface with a smoother
If you prefer to have a layer of strawberries on top, then you can prepare more strawberries in ingredients
- Place the cake in fridge for 15 minutes. Then take out and trim its edge for better look.
- You also can decorate the cake with fresh strawberries or syrup. Cool serve and reserve in fridge for 1-2 days
⚠️ ATTENTION
- Whipped cream have to be cooled in fridge before spreading or covering because high temperature will make it melt and it’ll be more difficult to spread on cake
