Light and Fluffy Strawberry Shortcake with Whipped Cream (Page 3 ) | August 10, 2024

Combine Mixtures:

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Gently fold about 1/4 of the egg white mixture into the yolk mixture to lighten it.
Fold the yolk mixture back into the remaining egg whites until fully combined, being careful not to deflate the batter.
Bake:

Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
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Let the cake cool slightly in the pan, then unmold it onto a wire rack to cool completely.
If desired, remove the brown cake skin while it is still warm.
Once cooled, cut the cake into 2 layers.
Filling:
Prepare Gelatine:

Soak the gelatine sheets in cold water for 5-10 minutes (if using gelatine powder, skip this step and follow the package instructions for agar agar).
Whip Cream:

Whip 470 ml of whipping cream with vanilla until medium peaks form.
Dissolve Gelatine:

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Squeeze the soaked gelatine sheets and dissolve them in 30 ml of hot whipping cream.
Heat for a few seconds if needed to fully dissolve.
Combine Cream and Gelatine:

Add the dissolved gelatine mixture and powdered sugar to the whipped cream.
Whip until firm medium-stiff peaks form, being careful not to overwhip.

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