AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Wednesday, September 27, 2006

Strawberry Sweety



Ingredients for sponge cake:

6 eggs
120 gm. castor sugar
140 gm. cake flour
1 tsp. vanilla essence
80 gm. melted butter

Filling:

120 gm. whipped Fresh Cream
100 gm. strawberry filling

Method:

(1) Whisk eggs and sugar till thick and fluffy.
(2) Sieve in cake four and vanilla essence and fold lightly.
(3) Pour in melted butter and fold lightly taking care not to deflate the eggs.
(4) Pour into a square tray 15" x 15" and bake at 175C for about 10 - 12 Mins. or till cooked. Remove from oven and turn onto a wire rack and let it cool.
(5) Cut the sponge cake into 3 pieces.
(6) Spread a little fresh cream on top then spread with some strawberry filling. Repeat till finish but the top, just spread with fresh cream. Cut into small squares.
(7) Put some strawberry filling into a piping bag and pipe some jam on top and decorate as desired.

9 comments:

CSee said...

Hi Aunty,
I tried baking sponge cake but my cake usually dry and does not become fluffy. Realise whenever I try to fold in the butter, the bubble deflate, can you advise how to avoid and make great sponge cake? Also, how to prevent cake from "shrinking" upon cooling? Mine will "shrink" in height.

yochana said...

Hi csee,

when you fold in the butter, fold lightly. Use your spatula to go right down and sweep up to the top. Repeat a few times and it should be done. It's better to have a few traces of egg part not properly folded rather then getting a deflated batter. Normally a cake will shrink slightly at the side and in height too. So it's o.k.

rgds

Anonymous said...

HI AUNTY,

WHT'S A FRESH CREAM?

SOREE FOR MY SILLY QUESTION.

REGARDS,YS

yochana said...

Hi YS,

Fresh cream (whip cream) is a dairy or non-dairy cream which has to be whipped before creaming onto the cake or you can just add into your cream cheese filling without whipping. You can buy them from supermarkets. There are huge range of whipping cream on the rack.

rgds

Pierre said...

Thank you for such a fabulous recipe. The cake fluffs up very well and cooks so fast. Instead of strawberry I used an apple/peach mixture with nectarine juice and it was delicious warm and cold.

yochana said...

Oh hi Pierre,

That's great. You're very creative. Thumbs Up!!

rgds

yochana said...

Oh hi Pierre,

That's great. You're very creative. Thumbs Up!!

rgds

Anonymous said...

Dear Auntie,
I havent tried baking the cake yet, but i want to know do you have to use the fresh cream.

Regardlessly, DN

Anonymous said...

Hi aunty,
was wondering if this recipe is "tough" enough for fondant to go over? if not what other strawberry cake recipes are there? pls help. i need to do a strawberry princess cake for my daughter bday.. Thanks!!