Japanese Strawberry Shortcake
Japanese Strawberry Shortcake
Ingredients
- 3 eggs, at room temperature and separated
- ¼ cup (55 g) sugar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) milk
- ⅓ cup (50 g) unbleached all-purpose flour
- 1 ¼ cups (310 ml) 35% whipping cream
- ⅓ cup (75 ml) sweetened condensed milk
- ½ cup (70 g) fresh strawberries, diced
- 8 to 12 whole fresh strawberries, for decorating
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottoms of two 6-inch (15 cm) springform pans with removeable bottoms with parchment paper. Do not butter the pans.
- In a large bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually whisk in the sugar until semi-stiff peaks form.
- In another bowl, whisk the egg yolks with the oil and milk. Add the flour. Add one-quarter of the meringue mixture and stir to combine. Using a spatula, gently fold in the remaining meringue. Spread the batter out in the two prepared cake pans.
- Bake for 20 minutes or until a toothpick inserted in the centre of a cake comes out clean. Remove from the oven and immediately turn the cake pans over on a wire rack to cool completely, about 2 hours. Run a thin blade between the side of the pans and the cakes to unmould.
Japanese Strawberry Shortcake