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Ingredient
Strawberry Shortcake
Introduce
Chef :
Hiroko ListonStrawberry Shortcake
This spring, I have been harvesting strawberries from my garden for many weeks. This cake is something I always make when strawberries are in season.
Ingredient
Food ration :
20cm Cake
90 g
Self-Raising Flour
90 g
Caster Sugar
15 g
Butter *melted
1/2 teaspoon
Vanilla
300 ml
Thickened Cream *whipped
1 punnet
Strawberries
Cooking instructions
* Step 1
Line base and side of a 20cm round cake tin with baking paper.
* Step 2
Preheat oven to 170C. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually, whisking for a few minutes until firm peaks form. Then add Egg Yolks and whisk until well combined.
* Step 3
Gradually sift flour over the egg mixture while folding in with a large spoon, then add melted butter and vanilla, mix until just combined. Pour the mixture into the tin and bake for 30 to 35 minutes until cakes springs back when gently touched.
* Step 4
Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
* Step 5
Slice the cake in half and decorate with whipped cream and strawberries.
Note: if there is a photo you can click to enlarge it
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