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