Japanese Strawberry Shortcake

Name: Japanese Strawberry Shortcake
Yield: Serves 6
Cuisine: Japanese
Ingredients: 4 eggs, separated; 25 g (1 oz) icing sugar; 240 ml (8 fl oz) double cream; 120 g (4 oz) caster sugar; 2 tbsp water; 1 bronzed leaf of gelatin (or 1 tsp powdered gelatin); 50 g (1¾ oz) granulated sugar; 3 tbsp full-fat milk; 65 ml (2½ fl oz) water; strip of 10 cm (4 in) deep acetate paper; 500 g (1 lb 2 oz) fresh strawberries, to sandwich and to decorate; icing sugar, to dust; 200 ml (7 fl oz) raspberry coulis, for dipping strawberries; ½ tsp vanilla extract; 120 g (4 oz) plain flour, sifted; 25 g (1 oz) butter, melted

Preparation info

Serves
6

Difficulty
Medium

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

The Japanese Strawberry Shortcake differs to the well-known American Strawberry Shortcake because it is a sponge layer cake filled with whipped cream, rather than a biscuit. It has become more and more popular in Japan and has replaced some of the more traditional Japanese cakes as a favourite cake.

Ingredients

4 eggs, separated
120 g (4 oz) caster sugar

Asia
Japan
Cake

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease and line an 18cm (7in) loose-bottomed cake tin with baking parchment.
Beat together the egg whites and sugar until they are stiff and glossy Add in the egg yolks and whisk again.
Add the