Japanese Strawberry Shortcake

This is a Japanese take on the classic American dessert, strawberry shortcake.

Yield:

Serves 2-4

Ingredients

1. For the cake:
2. ===============
3. 180 gm. cake flour
4. 1/2 tsp. baking powder
5. 75 gm. sugar
6. 150 gm Canola oil
7. 6 egg yolks
8. 1 tsp. vanilla essence
9. 6 egg white
10. 100 gm. sugar
11. .
12. For the frosting:
13. ===============
14. 300 gm. whipped cream
15. 2 tbsp powdered sugar
16. 10 strawberries - diced
17. 10 strawberries - thinly slice

Directions

1. Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.
2. Mix the egg yolk, butter and oil together and then pour into flour mixture and stir till smooth.
3. Whisk the egg white till slightly frothy, then pour in 100 gm. sugar gradually and whisk till medium peak.
4. Fold egg white with egg yolk mixture and then pour into a 8" Square tray and bake in preheated oven at 175C for about 45 mins. or till cooked.
5. Leave cake to cool on wire rack and then slice cake into 3 slices.
6. Whip up the whipping cream and powdered sugar. then spread whipped cream onto each layer and sprinkle diced strawberries on top. Repeat till the last layer of sponge cake. Spread the cake on top with whipped cream. Arrange sliced strawberries on top overlapping one another.
7. Chill before slicing and serve.

Notes