Christmas Cake (Strawberry Sponge Cake)
Ingredients: Eggs, Granulated Sugar, Cake Flour, Unsalted Butter, Milk · 63 min cook time · 380kcal · $15.50
Ingredients
150g Eggs, 100g Granulated Sugar, 90g Cake Flour, 15g Unsalted Butter, 15g Milk, 1pack Strawberries, 200ml Whipping Cream, 20g Sugar for whipping cream, 10g Powdered Sugar, 5ml Kirsch
Instructions
1. Preheat the conventional oven to 320 °F and line the bottom and sides of the cake pan with parchment paper.
2. Put the eggs in a large bowl and beat them with a hand mixer at low speed, then add sugar and beat for about 30 seconds.
3. Dip the bowl in hot water and beat the egg at high speed for 1 to 2 minutes until warm.
4. Continue to beat the egg at high speed for 3 to 3 and a half minutes until it forms a soft peak rippling pattern.
5. Sift the cake flour into the bowl and gently mix from the bottom with a rubber spatula about 30 times.
6. Warm the milk and unsalted butter in hot water, pour evenly over the batter, and mix by letting it fall from the spatula about 50 times.
7. Pour the batter into the cake pan, drop it a few times to break air bubbles, and bake at 320 °F for about 23 minutes.
8. Remove the cake, check with a bamboo stick, drop the cake pan again, cover with wax paper, flip over, and let it cool down on a cooling rack.
9. Prepare soaking syrup by dissolving sugar in hot water, and prepare strawberries by hulling and slicing them.
10. Prepare whipped cream by adding sugar to whipping cream, dipping bowl in ice water, and whipping to soft peak stage.
11. Slice the sponge cake horizontally in half, brush with syrup, layer with whipped cream and strawberries, and stack.
12. Frost the entire cake with whipped cream, smooth the sides and top using a spatula.
13. Decorate the rim with whipped cream using a pastry bag and star-shaped tip, top with strawberries, and sprinkle powdered sugar.
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