I was so traumatised by the fact that I had to work on Vesak Day, that I promised myself that I would make up for it all on that very Saturday.
And so that Saturday was defined by yummy strawberries which I grabbed from the supermarket.
Strawberry Shortcake, I just love how this cake fits all occasions, be it rain or shine.
Red strawberries and the snow-white whipped cream frosting
Strawberry Shortcake
Recipe adapted from Keiko Ishida’s “Okashi: Sweet treats made with love”
Makes a 8-inch cake
Genoise Sponge
Top flour 115g
Eggs 170g
Castor sugar 130g
Glucose 15g
Unsalted butter 30g
Fresh milk 45g
Vanilla extract 1tsp
1. Preheat the oven at 170℃.
2. Sift flour twice.
3. Using a clean bowl, beat eggs with a whisk. Add sugar and glucose, then place bowl over a pot of simmering water (double boiler method) and mix well.
4. When egg mixture is warm, beat on high speed until light and fluffy.
5. Gently fold in flour with a spatula.
6. Combine butter, milk and vanilla in a bowl and place over a pot of simmering water (double boiler method) until butter has melted. Stir through to mix.
7. Add butter mixture to egg batter and fold through evenly to mix well.
8. Bake for 40 minutes.
Whipped Cream
Whipping cream 400g
Castor sugar 30g
Vanilla extract 1tsp
1. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.
Cross-section shot
I just know any bad day can be fixed by baking. It’s one of my best de-stress therapy!