Strawberry Short cake

Method

For the Japanese Vanilla Sponge

1. Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
2. Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon
3. stage.
4. Fold in the sieved flour into the batter.
5. Lastly, add in the melted butter and fold it well.
6. Bake it at 180°C, non-fan mode for 25 minutes.

For the Chantilly Cream

1. Whisk the cream until soft peaks.
2. Add in the icing sugar and whisk until it is stiff.
3. Chill until you are ready to use it.
4. ASSEMBLY
5. Level the shortcake and brush it with liquor syrup for the cake to stay moist.
6. Layer the cake with chantillly cream and sliced strawberries.
7. Decorate with full strawberries.