I can spend hours standing infront of the bakeries in Tokyo, just wow-ing at their cake decoration and “stealing” ideas from them.
One of the cakes that I’d been trying to do well is the Japanese strawberry shortcake. I have not been able to master the skills of making a pretty strawberry shortcake… and so here goes… my third attempt. This time, I have decided to use the recipe from Bisous A Toi.. I’m a silent, but loud fan of hers (whatever I mean)… Her recipes are awesome.. meaning they are accurate, sweetness is always just nice and texture, just fantastic. Of course, this did not disaapoint as well.
Ingredients 
Cotton Cake
-145g low protein flour (cake flour)
– 15g corn flour
– 1 egg
– 5 egg yolks – whisk lightly with a fork
– 150g unsalted butter
-65g fresh milk
5 egg white
100g castor sugar
1/4 tsp salt
食材 （棉花蛋糕）
低筋／蛋糕粉 145克
粟粉 15克
鸡蛋 1颗
蛋黄 5颗，略打散
无盐黄油 150克
鲜奶 65克
蛋白 5颗
绵白糖 100克
盐 1/4 小匙
Directions/方法
– Preheat oven 160C.. grease and line ur 7 or 8″ baking pan (I used a 7″ pan).. wrap bottom of ur baking pan with aluminium (I wrapped 3 layers!)
烤箱预热至160摄氏度。7 或 8寸烤盘抹油，铺上烘焙纸 （我用了7寸）。底部裹上锡纸 （我过了3层！）
– Heat butter and milk till warmish.. do not let it boil ok.. switch off heat and add in sifted flour and corn flour.. mix using wooden spatula
黄油和鲜奶加热（温热即可）。不可沸腾。熄火，筛入面粉和粟粉。用木制刮刀拌匀
– Transfer to a bigger bowl and add in ur egg yolks and 1 egg.. continue to mix till smooth
倒入大的容器中，加入鸡蛋和蛋黄。拌匀
– In another bowl.. whisk egg white till frothy.. add in salt and add in sugar in 3 addition.. whisk till soft peak
另一个容器中将蛋白打发至起泡，加入盐。糖分3次加入，打至软性状态
– Pour 1/3 of egg white mixture into ur egg/butter mixture.. fold in gently.. pour the rest and continue to mix gently.. (same manner as when ur baking chiffon cake.. cotton cheesecake)
将三分之一蛋白霜拌入蛋黄／黄油糊。小心翻拌，然后将剩余蛋白霜拌入（和预备戚风蛋糕步骤一样）
– Pour batter into baking pan and bake it au bain marie method for abt 45 mins (it was 45 mins for me indeed)
面糊倒入烤盘，水浴法烤45分钟 （我烤了45分钟）
Stabilised whipped cream
– 2 tsp gelatin powder
– 8 tsp cold water
– 2 cup whipping cream, cold
– 1/2 cup icing sugar
– 1 tsp vanilla
奶油霜食材
鱼胶粉 2小匙
冷水 8小匙
淡奶油（冷）2杯
糖霜 1/2 杯
香草精 1小匙
Directions／方法
– Chill mixing bowl and beaters in the freezer for 10 minutes
容器和打蛋器冷冻10分钟
– Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes
冷水放入奶锅，将鱼胶粉撒上。放置5分钟
– Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves
奶锅用温火加热，用木勺不停搅拌至鱼胶粉融化
– Remove the saucepan from the heat and cool to room temperature
奶锅离火，待凉至室温
– Remove mixing bowl and beaters from freezer. In the mixing bowl, combine the whipping cream, sugar, and vanilla and whip until slightly thickened
将容器和打蛋器从冷冻库取出。加入淡奶油、糖和香草精打至稍硬性
– while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff
转至低速，慢慢加入鱼胶粉糊，拌入后，转高速打至硬性状
Simple sugar syrup
– 1/4 cup sugar
– 1/4 cup water
糖浆
糖 1/4杯
水 1/4 杯
Directions/方法
– In a medium saucepan combine the sugar and water
奶锅加入糖和水
– Bring the water to a boil, stirring, until sugar has dissolved
煮至沸腾，不停搅拌直到糖融化为止
– Remove from the heat and allow to cool
离火、待凉备用
*250g punnet of strawberries
草莓 250克
Assembling/组合
– Reserve a handful of strawberries (the prettiest ones!) for decorating the top of the cake
草莓挑出一些较漂亮的草莓以装饰备用
– Dice the remaining strawberries into small cubes (I chose to slice the strawberries breath wise). Macerate them in a little sugar and set aside
剩余的草莓切丁 （我将草莓从宽处切片）。用一点糖将其浸软
– Slice the sponge cake horizontally into three layers (i used only 2 layers)
将蛋糕体分成3层 （我将蛋糕破成2层）
– Place one sponge layer cut-side up on a cake board and lightly brush the surface with the simple syrup
在一片蛋糕体上抹上糖浆
– Spread a thin layer of whipped cream over the cake layer and arrange the strawberry cubes over the surface
涂抹一层薄薄的的奶油霜，将草莓丁摆在上方
– Spread a thin layer of whipped cream over the strawberries (I piped the whipped cream)
盖上一层奶油霜 （我将奶油用裱花袋裱上）
– Brush the cut-side of the second layer with the simple syrup and place it over the first layer (repeat this step if you are making 3 layer cake)
在第二层蛋糕体抹上糖浆，将其摆放在第一层蛋糕体上 （如果做3层蛋糕，此步骤重复多一次）
– Frost the sides and top of the cake with the remaining whipped cream. return to fridge to chill for thirty minutes.
用剩余的奶油霜涂抹在蛋糕周围和上方。冷藏30分钟
– Using the leftover cream, pipe the cream as decoration. Chill in fridge for cream to set for an hour or so. Garnish with the reserved strawberries (sliced in halves).
您可将剩余的奶油裱到蛋糕体上做为装饰。冷藏1小时，好让奶油稳固。在摆上之前挑选出的草莓（切半）即可
Pollution index: 42 (good)
I can spend hours standing infront of the bakeries in Tokyo, just wow-ing at their cake decoration and “stealing” ideas from them.
I\’m glad you liked it! Well done!
Rgds Rima
tks Rima! it\’s wonderful
can i have Chinese recipes???
Hi Kha Wei, i have only recently started dual language blogging and these are the older recipes which i have yet to start translating. if you need it in chinese now, may i suggest you try out https://translate.google.com.sg. it may be faster that way.
thanks.
Ooh……. strawberry shortcake my favourite!!! Ive used Rima\’s recipe too and I have been loving it eversince…….it is so delicious and yummy! I bet whoever tasted a slice from you would ask for second….