Japanese Strawberry or Mango Shortcake

Method

Instructions

1. Prepare the Pan, Oven, and Double Boiler
2. Line cake mold with parchment paper.
3. Preheat your oven to 180ºC.
4. Prepare a double boiler. Prepare a pot with a little water and bring to boil before lowering heat to a simmer.
5. Place the bowl with 40 g unsalted butter inside and let it melt completely.
6. Remove from heat before adding in your milk (30 ml).
7. Whisk until combined and leave aside.
8. To Make the Sponge Cake (can make a day ahead)
9. In a separate big bowl, whisk 4 whole eggs until frothy. Add in 120 g fine sugar
10. Place the bowl over your double boiler and whisk constantly to avoid it from cooking (“scrambled eggs”!)
11. Whisk until the egg mixture reaches 40ºC and remove from the heat..
12. Using a hand mixer, whisk on medium- high speed until light and fluffy. The mixture should be pale in color, tripled in volume and at “ribbon stage”
13. Add in your cake flour, half at a time and gently fold it into the mixture.
14. In the bowl with your butter and milk mixture, add in a scoop of batter to temper it before adding it back into the cake batter to fully incorporate.
15. To Bake
16. Bake at 180ºC for 20–25 minutes. Refrain from opening the oven door at the first half of the baking period.
17. Check if the cake is done by inserting a skewer into the cake. If it comes out clean, then your cake is cooked through.
18. Assembling the cake
19. Cut the sponge into 2 or 3 layers.
20. Whip up the whipping cream using a hand mixer.
21. Prepare your choice of fruits (strawberries, mangoes, peaches, mixed berries, etc.)