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Light and Fluffy Strawberry Shortcake with Whipped Cream (Page 2 ) | August 10, 2024

470 ml (2 cups) whipping cream or heavy cream (chilled)
6 g gelatine leaves or gelatine powder or agar agar
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Ezoic
30 ml (2 tbsp) whipping cream or heavy cream (hot)
1 tsp vanilla paste or vanilla extract
55 g (1/2 cup) powdered sugar
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Ezoic
About 13 strawberries (washed and dried)
Directions:

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Sponge Cake:
Preheat the Oven:

Preheat the oven to 160°C (320°F).
Line and grease a 20x20cm (8×8 inch) cake pan.
Whip Egg Whites:

In a large bowl, whip the egg whites with cream of tartar until foamy.
Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.
Prepare Dry Ingredients:

In another bowl, sift together the flour, baking powder, and cornstarch.
Mix to combine and set aside.
Beat Egg Yolks:

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In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
Add the milk and pink food coloring (if using) to the yolk mixture.
Gradually add the flour mixture, mixing just until combined. Do not overmix.


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