Japanese-Style Strawberry Cake

Name: Japanese-Style Strawberry Cake
Yield: Makes one 18-cm cake
Cuisine: Asian
Ingredients: Whipped cream 1 quantity; Castor (superfine) sugar 15 g; Fresh whole milk 20 g; Castor (superfine) sugar 130 g; Glucose 15 g; Gelatin sheets 4 g, soaked in iced water to soften; Unsalted butter 30 g; Sugar syrup 3 Tbsp (made using 25 g sugar and 50 g water); Pastry flour or top flour 115 g; Vanilla extract 1 tsp; Vanilla extract ½ tsp; Eggs 170 g; Fresh whole milk 45 g; Strawberries 300 g, hulled and sliced lengthwise; Whipping cream (35% fat) 150 g

Preparation info

Makes
one
18 cm cake

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Sugar syrup 3 Tbsp (made using 25 g sugar and 50

Asia
Japan
Cake

Method

Preheat oven to 170°C. Line an 18-cm round cake pan with a removable base with parchment paper. Sift flour twice. Using a clean heatproof bowl, beat eggs with a whisk, then add sugar and glucose. Place bowl over a pot of simmering water and mix well.
When