AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Thursday, March 08, 2007

Japanese Strawberry Shortcake



Ingredients:
Cake:

180 gm. cake flour
1/2 tsp. baking powder
75 gm. sugar
75 gm. melted butter
75 gm. cornoil
6 egg yolks
1 tsp. vanilla essence
6 egg white
100 gm. castor sugar

Decoration:

300 gm. whipped cream
1 Tbsp. Kirsch mixed with 2 Tbsp. of water - for brushing onto cake
10 strawberries - diced
10 strawberries - thinly slice
2 Tbsp. Strawberry gel + 2 Tbsp. hot water - for glazing fruit

Method:

(1) For cake: Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.
(2) Mix egg yolk, butter and cornoil together and then pour into flour mixture and stir till smooth.
(3) Whisk 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) Brush each layer of cake with the kirsch mixture.
(7) Whip up the whipping cream and 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.
(8) Boil strawberry gel with water then brush it over the sliced strawberries.
(9) Chill before slicing and serve.

126 comments:

Anonymous said...

Hi yochana!! Do you mind sharing tis recipe because I've always ALWAYS wanted to bake this cake, to the point of craving it! I blame the amount of anime that I've been watching. :D

Thanks!

~TiKi

cheerinotes said...

Hi Aunty, I love strawberry shortcake! I've been getting my fix from Four Leaves whenever I have the craving. Do you mind sharing the recipe? But not sure if I can manage as I'm very new to baking :D

Anonymous said...

Aunty Lucy, your shortcake looks so nice .., cant help but keep admiring ..,

God Bless,
Kellie

Cranberry said...

this is lovely, Lucy, and it sure tastes heavenly...

Agnes said...

ohhhh!!! love this!!! pls pls pls pls pls pls pls pls share the recipeee!! yummmmyyyy!!

Kellie said...

Thank you very much, Aunty Lucy for sharing this recipe...

God Bless,

Cranberry said...

Thanks for sharing the recipe, Lucy. btw, what is Kirsch? TIAS!

yochana said...

Cranberry,

Kirsch is a cherry liquer. You can buy from Jasons supermarket. I tried the airport duty-free but they only have another type of cherry liquer but not the Bols - Kirsch.

rgds

Anonymous said...

Thank you soo much for sharing the recipe! Just curious though... what is strawberry gel, and what other alternative can i use for it?

Thanks!
~TiKi

yochana said...

Hi Tiki,

You can get strawberry glazing from Phoon Huat.

You can make your own by mixing some strawberry jam with water and a little agar agar powder.

rgds

Cranberry said...

Thanks Lucy for explaining.

Jacelyn said...

Hi Yochana,

You mentioned to stir in the yolks and oil mixture into the flour mixture. Do I need to beat them to mix or just stir using a whisk will do?

yochana said...

Jacelyn,

Just stir using a whisk will do.

rgds

Anonymous said...

I would love to try this cake. It looks so irresistible. Thank you for sharing the recipe, Lucy :)

p.s. Jes, my dh sells that Kirsch Liqueur in his shop.

Rdgs

ma-li

yochana said...

ma-li,

can you let us know where is your dh's shop. TIA.

rgds

Cyndi said...

Hi Aunty,
Can you help me to understand the following?

1) Why do we need to mix/beat the egg yolk and white separately whereas standard sponge cake will beat egg with sugar?

2) Also realise there are 2 different kinds of sugar. Normal sugar and Castor sugar, why is it so?

3) What's the purpose of corn oil and butter? Why don't use either one but increase the volume?

Not sure whether are the questions too much to handle and whether you have the answer. Anyway, thanks in advance for your guidance...

Cyndi

yochana said...

HI Cyndi,

There are many ways to make a sponge cake. Any method is acceptable as long as the sponge comes out beautifully. For me, it's just a change of method that's old. The egg yolk mixture fold into the egg white is a chiffon cake style whereas the other one is the old traditional style.

Normal sugar? Do you mean coarse sugar? Castor sugar is fine whereas normal sugar is coarse and the finner the sugar, the finner your cake gets.

If you use completely butter to make your sponge cake, it will turns hard when it's chilled. So in order to get a fragrant buttery taste and yet soft, we split into cornoil and butter or you can choose just anyone 100% of your choice.

rgds

Cyndi said...

Aunty,
Thanks for the info and tip as I have been doing a lot of reseach do perfect my spong cake...Would like to do one that taste like Smiling Orchid / 4 leaves (though the Fly African is pretty close)..

Once again, thanks!

Cyndi

yochana said...

Hi cyndi,

You also learn from smiling orchid? I learnt how to make wedding cakes and many many cakes from Mrs. Choo when she and me were much younger.."LOL"

rgds

Cyndi said...

Hi Aunty,
Nope I have not attended any baking class and wondering whether I should...since I bake almost once or twice a week to perfect my baking.

I don;t mind learning from you though...let me know if you are oranising one.

Cyndi

Cyndi said...

Hi Aunty,
I bake this cake yesterday but the finshed sponge cake is only about 1" high in the 8" square tin. Is the height "normal" (as in did it rise high enought).

Realise the cake tase very good on the same day of baking but I decorate with the strawberry and glazing..it taste a bit dry. Anyway, to prevent this in future?

yochana said...

Hi cyndi,

1" high is not normal. It's a bit short. Think your cake sank abit. This cake is moist and shouldn't be dry even if it's consumed the next day.

rgds

Cyndi said...

Hi Aunty,
I guess so on the height too. Either on my whisking method or I didn't put into the oven immediately (as forgot to preheat the oven!!!)

Managed to but the Optima powder but realise it is pre-mix sponge cake. Will try on that.

Cyndi

yochana said...

Hi Cynid,

Remember: it's very important to preheat the oven before putting in the cake to bake.

rgds

Anonymous said...

Hi! Aunty , have tried this recipe today. My shortcake turn out to be very short, only about 1" ++. I need your advice. Don't know what is the problem, there is crumbly bits in the cake. The melted butter should be cold or warm when added to the flour?
Notice that my flour mixture before adding the whipped egg white is sort of very crumbly and dry and not at all like a cake batter at all, but it look abit more normal after adding the egg white but i can see tiny little bits in it.

What should be the normal height for this cake.

Pls enlighten me, thank u very much.

Celia

yochana said...

Celia,

This cake is using the chiffon cake method and when you stir the egg yolks to the flour mixture, it should not be crumbly but it should be smooth. Did you miss out any ingredient? Then fold in the egg white.

Yes the cake is short. You slice and stack on top of one another.

rgds

Anonymous said...

Hi! Aunty, thks for your prompt reply. Have double checked, did not miss out any ingredients, could it be because the eggs that i use is too small?? Or maybe i did not mix the egg yolk mixture well enough??

thks

Celia

yochana said...

I suggest you try once more Celia. YOu will improve and gain more experience. Never give up...

rgds

Anonymous said...

Hi! Aunty, thank u for the encouragement. Definitely i will try again.

Aunty, do u give baking lessons? If so,i m interested to learn from u.
U may email the details to my email chewcelia@yahoo.com.sg

Thks

Celia

Anonymous said...

Dear Aunty Y,

I tried to bake this cake 3 times and i had the same crumbly texture as well. For the melted butter, i melt it on the stove till it becomes liquid. Is this correct? Or we just leave it at room temp till it soften and melts?
Can we add some milk so that the texture (before i add the egg white) is not dry at all? Even for chiffon cake, we do add some liquid into the egg yolk mixture.
Please help.

yochana said...

Hi anonymous.

I really don't know why yours turned out crumbly but mine is moist and soft.

rgds

Anonymous said...

Hi Aunty Y,
Thanks for your update.
What abt the butter? Do we melt it under fire?

yochana said...

Hi anonymous,

You can either melt over the stove or microwave.

rgds

Forever Friend said...

Aunty Yochana, I tried this today, and like the rest, my cake is only about 1" thick. I realise that when I put in the egg yolk mixture to the flour, it turn out to be like a dough, not like what you describe - mixture. Is it supposed to still be fluid and mix easily after adding into flour mixture? Thanks for the advice.

yochana said...

Hi Forever friend,

this cake is supposed to be short like what you have described and that cut lengtwise not horizontal.

Follow the recipe to the T and you should have not problem.

rgds.

Forever Friend said...

Aunty Yochana, thanks. Will try out the recipe again. Was under the impression that I need to cut the cake horizontally.. so now I know.

Anonymous said...

Thanks for posting the recipe, but you a) left out where to add the vanilla and b) when I make the cake, it also came out very short as mentioned above.

I think one of your ingredient amounts is incorrect, as I've made chiffon cakes before and the flour+oil+butter+yolk mixture shouldn't be doughy (which is what happens when you follow your recipe "to the T."

kristy said...

I think your blog is great.. and if you have a bakery, next time I come to sg again, i shall be visiting definitely :)

yochana said...

Hi kristy,

i'm just a homebaker...no confectionery lah..

You're most welcome to visit me.

rgds

wendyywy said...

Hi Aunty,

I tried this recipe and my cake was denser in the centre, side's ok. Can advise?? The pic's here.

http://wendyinkk.blogspot.com/2008/03/japanese-strawberry-shortcake.html

thanks.

yochana said...

Hi Wendy,

I browsed thru ur blog and find your cake yummilicious despite what you have said about your cake.

I can see that it's a little dense but with a little more practice you will achieve a more fluffy sponge cake. Practice makes Perfect.

rgds

Angie said...

Hi Aunty, your bakes are amazing! I have a weakness for Strawberry shortcake and hence tried this recipe of yours. Had some problems with it, hope you could help. When the melted butter mix was added into the flour, the flour instantly turned clumpy and the cake didn't rise after baking and was full of flour crumbs :(

yochana said...

Hi angie,

Your mixing is wrong. Try using your palms to mix and sive the flour directly into the egg mixture and then use your palms to stir. Remember not to deflate the air in the eggs otherwise you will get a hard cake.

rgds

Angie said...

Thanks Aunty, i will definately attempt it again. By the way i tried your butter cake recipe and it was really NICE!

yochana said...

Thumbs Up Angie...

rgds

Jurgen said...

Hi Aunty,

Can i use fresh whipped cream? Meaning that i whipped the cream myself? Will it stand (because i am planning to bake the cake the day before it will be served)?

Thank you,

Jurgen

yochana said...

Hi Jurgen,

Yes you can whip it up yourself but make sure you chill it otherwise it will melt.

rgds

Anonymous said...

Hi Auntie

Thank you for your very prompt reply about where to buy heavy whipping cream in Singapore.

I attempted to bake this strawberry shortcake today. However, I noticed that the egg yolk cum flour batter was very dough-like and got suspicious. Nevertheless, I mixed it with the beaten egg white and baked it. The end result is a dry cake which didn't rise much. :-( Was there suppose to be water added? Is the egg yolk cum flour mixture suppose to be of a gravy consistency? Your help would be greatly appreciated. Thanks a great deal.

Once-a-baker

yochana said...

Hi Once a baker,

If it's dough like , add in a little milk because Your eggs are too small.

rgds

Jenny said...

Hi Aunty, what is the different between sponge cake and shortcake in this recipe? can i use sponge cake for this one? if i substitute cake flour with plain flour, do i need to add or substract anything from this recipe?

Thanks, jenny

Aunty Yochana said...

Hi Jenny,

For this cake, it's the same.

rgds

Anonymous said...

Hi Aunty, I was wonder if you knew how to convert the grams into cups?
Oh and thank you for putting up this amazing recipe. I was trying to find it everywhere.

Thank you,
Sarah

Aunty Yochana said...

Hi Sarah,

1 cup of butter = 250 gm
1 cup of flour = 145 gm
1 cup of sugar = 200 gm
1 cup of liquid = 250 gm

If you want the other way, I think you can calculate yourself.

rgds

Anonymous said...

Thank you SO much thats a LOT of help.
Hopefully mine will turn out good.
^_^
thank you!
Sarah

Anonymous said...

hey thanks for sharing this. i'm in desperate need of this recipe. :)

jo said...

Hi,

When I try to put strawberries and mangoes in the middle of the cake the juice from the fruit comes out of the cake and ends up in puddles down the sides of the cake, how do you do it? Do you have to soak the fruit in paper towels first?

jo said...

Hi,

When I try to put strawberries and mangoes in the middle of the cake the juice from the fruit comes out of the cake and ends up in puddles down the sides of the cake, how do you do it? Do you have to soak the fruit in paper towels first?

Anonymous said...

Hi,

When I try to put strawberries and mangoes in the middle of the cake the juice from the fruit comes out of the cake and ends up in puddles down the sides of the cake, how do you do it? Do you have to soak the fruit in paper towels first?

Aunty Yochana said...

Oh Hi anonymous,

Sounds like your fruits are overly ripe. Get those that are not too ripe and it will leak out.

rgds

firnheledien said...

Hi!

I tried out your recipe and it works great. However, when cutting into the final cake, the baked skin is harder than the inside and makes the cake distort. Any way to solve this? Or just remove the skin?

Aunty Yochana said...

Hi firnheledien,

I think you baked the cake too long and at a low heat causing your top crust to become dry and hard. Increase your oven temp and cut down on baking time.

rgds

Anonymous said...

Hi Aunty,

Happened to pass by this recipe, do you mind helping me solve some of the questions im having?

1) Is the kirsch a must in this recipe? or isit able to omit it?

2) If im not using the oven and im using the electric roaster which was quite popular kitchen ware recently, can i still bake this cake?

Regards,
Mandy

Anonymous said...

Hi yochana, just wondering if i can omit Kirsch?

Have tried baking Chocolate fudge cake.. It turned out YUMMY!!

Tks,
Min

Aunty Yochana said...

Hi Min,

Yes you can omit Kirsch or you can also substitute with Grand marnier.

rgds

Aunty Yochana said...

Hi mandy,

Kirsch is optional...

You have to learn to understand your oven and because I don't have an oven like yours, I can't give comments on it.

rgds

Anonymous said...

Hi Aunty,

Can I use vegetable oil instead of cornoil?

Thanks,
Min

Aunty Yochana said...

Hi Min,

sure you can.

rgds

bakerdude said...

This recipe is definitely missing something. When converted to cups using appropriate conversions for fine sugar, oil, butter etc, the batter just balled up into a non-smooth solid lump before adding the medium peaked egg white mixture. There is not enough liquid in this. Based on the recipe, it converts to about 1/3 cup of oil, 1/3 cup of butter, some vanilla and 6 egg yolks. When that gets added to the 1.9 cups of cake flour and fine sugar(about 1/4 cup), it just seized up into a mass lump. Also, you have 175 grams of sugar listed, but only account for 115 grams total! I do not get this recipe. Can anyone help?

Aunty Yochana said...

hi baker dude,

there is a typo error in the method.

I have made the alterations...but the ingredients is correct. I hve been using this recipe to make all my orders...

rgds

Anonymous said...

Really thank you so much for the recipe...I really love the cake from Four Leaves and hope that I can bake it...I tried it today...the cake tasted weird...but I will try again using your revised measurements...thanks again...pls see my pic...http://www.facebook.com/album.php?aid=49340&l=6d3fb&id=503863330

Anonymous said...

Hi! Is there any way to convert those GM to the English scale of measurements?
Thanks for the recipe, BTW... I had this cake all the time in Japan, its awesome!

Aunty Yochana said...

Hi anonymous,

1 oz = 28 to 30 gm.

1 cup = 250 gm - 8.5 ozs.

rgds

Anonymous said...

Hi Aunty Yochana,

I tried baking the Strawberry shortcake a few days ago but encountered some problems :p

When I poured the flour mixture into the egg mixture and stir, the whole thing became lumpy, not smooth. The final cake had small lumps in it.

What should I do to prevent lumps in the mixture?

Should I have blended the sugar with the egg mixture before adding the flour?

Please help Aunty !!


Thanks and regards,
Fiona

Aunty Yochana said...

hi Fiona,

Next ime put eggs into flour rather than flour into eggs to prevent lumps. Use a wooden spoon to stir till smooth.

rgds

Aunty Yochana said...

hi Fiona,

Next ime put eggs into flour rather than flour into eggs to prevent lumps. Use a wooden spoon to stir till smooth.

rgds

Anonymous said...

Hi Aunty,

Thanks for the fast response!! I will definitely try it again!! I just love strawberry :)


Thanks again!
Fiona

Anonymous said...

Hi Aunty! I was just curious about how you make your whipped cream? I know it can be easily found on the internet but I'm worried it won't turn out to be like yours.

P.S. Thanks so much for sharing your recipe. I've been looking around to make this for a special person.

Aunty Yochana said...

Hi anonymo7us,

Just go to Sun Lik and buy POUR N WHIP and use a whisk to whip it up.

rgds

Anonymous said...

I tried this recipe and the mixture is lump as well, and I try again but let me tell you some change i did. I didnt mix the flour and the egg. What I do is I use electric mixcer to mix egg yolk and sugar untill yellow pale and add it to the white egg mixture, then gently shift the flour and last is the melted butter. The cake comes out smooth..guarantee to work.

DiLs said...

is there anything to substitube the kirsch mixture? if i dun wanna add any alcholic mixture and is this going to affect any taste to the cake?

Aunty Yochana said...

Hi DiLs

can omit Kirsch mixture or you can use grand marnier to sub.

rgds

islenska said...

Hi Yochana,

I wonder what was the size of your cake tin used when baking this? Does the size of the cake tin differs for the temp and duration of baking?

Thanks.

regards,
Ryel

Aunty Yochana said...

Hi Ryel,

As mentioned in the recipe, I used an 8" sq tin.

rgds

Andy said...

Hello Yochana,
I'm going to try baking it later on tonight.
Do I need to add the vanilla essence into the egg yolk mixture or the egg whites one?
Is it necessary to spray the square pan with cooking oil or put some butter and flour before pouring the mixture?
Thank you!

Aunty Yochana said...

Hi Andy,

you add the vanilla essence into the egg yolk mixture.

No need to grease the pan.

rgds

hr said...

can i replace cake flour with self-raising flour? or just plain flour is enough? and what is actually cake flour? what's the difference between plain flour and cake flour?

Aunty Yochana said...

hi hr

Cake flour is a low gluten flour that has also been chemically altered slightly for better use in cake baking.


Self raising flour is generally all purpose flour that has had baking powder mixed in, and do not require any additional baking powder to be added when making biscuits, pancakes or muffins.

Plain flour is all purpose flour.

rgds

Pika said...

Hi aunty,

I would like to ask what brand and what type of cream should i use for the whipped cream? Because I'm planning to do the cake one day before and not sure if the cream would stand til the next day. How long can the whipped cream stay? Thanks.

Aunty Yochana said...

Hi Pika

use Value Pride whipping cream. CAN buy from Sun Lik at 33 Seah Street.

rgds

Pika said...

Hi aunty,

Will those whipping cream found at cold storage work? Like President whipping cream. What about thickened cream? I can't really differentiate them except for the fat content. hahaz~!

Aunty Yochana said...

Hi Pika

Cold storage sells "Pour N Whip".

Please do not use President for this cake.

rgds

Kate said...

Hi Aunty Yochana,
Thank you for sharing this wonderful cake recipe! :) I tried baking this cake just now. The texture is lumpy like many others have experienced. I think this maybe because I over beat the eggs until it's pretty much stiff peak. Could you elaborate on beating the egg whites until "medium peak"? Should I be looking for a flowing down like a ribbon and if the bowl were overturned, the beaten egg whites would fall out of the bowl? Could you also advise me on the setting of my egg beater when beating the egg whites?

You advised to use a 8" cake pan. Does the height of the cake pan matter? If possible, could you give me a rough idea on what a successful cake height should be for this recipe?

When I brought my cake out of the oven, I overturned it and put it on the cake rack. I found my cake protruding from the cake rack. Is this usual? Or is there something I could do to prevent it this?

I used granulated sugar for this recipe. Could I replace it with powdered sugar (or sometimes known as icing sugar)? Will cutting down the sugar level in this recipe distort the texture?

I'm very encouraged to try this recipe once more as your cake looks so delicious and I would very much like to fix as many mistakes of mine as possible in my next try with your guidance.

Thank you!
Kate

Anonymous said...

hi aunty

can we omit the Kirsh?

Aunty Yochana said...

hi anonymous

yes you can omit kirsch

Adeline said...

Hi aunty Yochana,

I tried your Japanese Strawberry Shortcake recipe over the weekend and got very good results!

The cake mixture did become dough like after adding flour into the egg mixture but once I added the egg white mixture, it started to smooth out and the cake rise beautifully to about 2 inches tall. After assembly, I have a very tall and nice cake for my family and they love it! I think I'll use a 9" square tin next time and this time round the cake is a little too tall for me...haha. Thanks for sharing such great recipe! Adeline

xinxin said...

Hi aunt, can i check with you which whipped cream you are using becos for the dairy whipping cream it will not be sweet whereres the non-dairy is the sweet one.

xinying

Anonymous said...

hi yochana, stumbled over ur blog and im plannning to bake this cake. just asking, did u use confectionery sugar or castor??

Aunty Yochana said...

Hi anonymous

I used castor sugar.

rgds

Anonymous said...

hi yochana,

chanced upon ur blog while searching for recipe for strawberry shortcake, tried baking this last week and it turns out so nice.. really thanks for sharing such lovely recipe.. will be looking for more recipes in your blog and improve my baking skills..

cheers,
Julie

fmn said...

hi yochana..
i tried the shortcake and it turned out delicious.i had to make double to feed the crowd.and instead of kirsch i used simple syrup to brush on the cake.the outcome was fantastic.

Aunty Yochana said...

Thumbs up fmn...

rgds

Anonymous said...

Hi, Yochana, in step 2, "Mix egg yolk, butter and cornoil together", what kind of consistency should we be looking for here? Thanks!

K.

Anonymous said...

Hi yochana! Your cake looks lovely. Looking forward to baking this cake. Jst wanted to ask because bi-carbonate soda and baking soda are more or less the same thing. Which one did you specifically bought/used? bi-carb or actually baking soda as stated. Sorry if i sound confusing. Is jst that i read that it can affect the outcome of the cake and taste. Jst double confirming =) Thank you.

Christine

Anonymous said...

Hi Aunty,

If i were to make my own strawberry gel, what proportion of strawberry jam, water & agar-agar powder shld i use? TIA.

S

Aunty Yochana said...

Hi S

I think it's just agak agak lah..cos I never make myself. Too troublesome. I just buy from the shop.

rgds

Anonymous said...

konichiwa yochana! wat is cake flour? is it different from regular flour? also wat the gm stand for?

please answer as soon as possible.
boku wa kanshya o shimashita

ella lestari said...

hi yochana, thanks for a very good recipe. i did try to make it, the cake expanded very well at the end, but shortly after i remove from the oven, it began to shrink. so, the shape was not good. could you give me any advice please?

thank youu :)

mommy of 3 said...

Hi Aunty Yochana,

I tried out the recipe last weekend and here's my "product': http://havefunbaking.blogspot.com/2009/12/kiwi-shortcake.html

My cake texture was dry even though I only baked for 40minutes. Can you please advise how to make it soft and spongy?

Fyi, I used 75g oil and 75 butter.

Thanks in advanced ^.^

Takeru-Kun said...

Hi, Kirsch is alcohol right? Since I am under 18 I can not purchase it, so what is the alternative I would really love to make this.

May @ Rad said...

hi aunt yochana!

I found your recipe through google. I've been wanting to try baking this but.. what can I substitute the kirsch with? I don't want any alcohol or liquer in it.. what would you suggest?

Thank you so much!

Aunty Yochana said...

Hi May

just sub with water will do if you don't want alcohol.

rgds

Fleur said...

Love You For giving us your recipe

Olivios said...

Hi Auntie,
I was curious as to how many servings this cake serves?
I wanted to make it for my friends birthday. :]

Thank you very much.
- Olivia

udit said...

I really like starwberry ..
thanks for the recipe .. I'll try it.
whether there are other tips to make them look good as you make?

Anonymous said...

Hi Yochana! Love your recipes! I made this cake and it turned out perfectly moist. I think everyone who is having problems might either have their temperatures too low or are overmixing. When I mixed the egg yolk mixture to the flour it came out more like a dough than a batter, so I added 1/3 of the egg whites to the egg yolk until it was smooth and than folded the other 2/3 of the egg whites. I learned this in baking school when making chiffon cakes, and by mixing 1/3 first it helps to not overmix. So anyone who is having problems, try this out. It might help. If not than it might be the oven, they tend to be inconsistent with temperatures so its always good to have a side oven thermometer thats more reliable.

Lyn said...

Hi Aunty Yochana! I tried this recipe and modified it a littlebit :) it is definitely yummy, I took some photos and rebloged it.
my interpretation of your strawberry shortcake: Here

clair said...

Hi thanks so much for the recipe
I just tried this and my cake turned out dense and not as pretty as yours :(
can you think of any reason why this might have happened
i might just need some more practice :)
thanks!

Zarlene said...

do we have to use Kirsch?

Mallory said...

Lol Zarlene. I also want to ask the same thing.

Hi Yochana. Can we don't put Kirsch mixed? Or can we replace it with something else?

2teencooks said...

Hi! I just made this shortcake and i have to say it turned out AMAZING! its one of the best i have ever tasted! thank you for sharing it!!

Danny said...

Hi yochana

i justed tried the recipie but i didnt get that cake texture. mine is kinda hardish. what should i do???

Danny said...

hi yochana

i justed tried making the cake but i didnt get that cake texture, mine turned out hardish. what should i do???

yuzuholic said...

Thank you for this beautiful recipe!
I had the liberty to link back to your blog here from mine while talking of Shortcake (one of the best things ever I had in Japan) because your recipe surely rocks!
I hope you don't mind it :)

Thank you again for sharing this recipe :)

YUZU

Alemap said...

Hallo aunty!

I wna make this for my bday coming 12th!! Hv some enquiries though..

1) I read somewhere someone soak the sponge cake w Earl grey syrup and another person glaze the cake w sugar syrup before stacking on cream and strawberries. I LOVE Earl grey n want to try that, u think possible for ur sponge cake??

2) could I use butrercream for my frosting??

Thank u so much aunty! Keep baking! :))

Anonymous said...

Hello,

I made the cake and I had difficulties with the whip cream. When placing the layers the filling would squish out from the sides. How can I make the filling thicker so it will not squish out?

Thank you,

Laura

C.T ^^ said...

Hi aunty! XD I'm planning to make this for my friends birthday but I'm wondering, how long can the cake last?