tag:blogger.com,1999:blog-5223807466919900182.post-84770343183093833392008-05-02T14:35:00.000-07:002008-05-02T14:40:28.368-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_4nD_zshQHS8/SBuJUHnT71I/AAAAAAAAAPA/0KwEQ_kMWeU/s1600-h/h_advice1.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_4nD_zshQHS8/SBuJUHnT71I/AAAAAAAAAPA/0KwEQ_kMWeU/s200/h_advice1.gif" alt="" id="BLOGGER_PHOTO_ID_5195897573836320594" border="0" /></a><br />GoooooD Moning Everyone!<br /><br />All right... l had my birthday few weeks ago and I turned .. years old!!!<br />Wow... time goes by pretty fast.... I don't want to get any older:(<br /><br />So... today, I will give you a recipe for Strawberry Shortcake.<br />As I mentioned before, Japanese people often make or buy this cake to celebrate a birthday.<br />AND plus, there were many people who sent me e-mails and ask for the recipe!<br /><br />Are you ready~~~??<br /><br />Ingredients: for 18 cm cake mould<br /> Large eggs ......................(3)<br /> Sugar ...............................(2.8 oz / 80g)<br /> Flour..................................(2.8 oz / 80g)<br /> Cornstarch .......................(0.3 oz / 10g)<br /> Milk ....................................(2 table spoon)<br /> Butter .................................(1 oz / 30g)<br /><br />Preparation:<br /> - Make the eggs in the room temperature (important to make moist and sponge!!!)<br /> - Spread butter inside of the mould and lightly sprinkle the flours.<br /> (butter and flours are not included in the ingredients above)<br /> - Put sugar and cornstarch together and sieve them to get the limps out.<br /> - Melt the butter by putting in a microwave.<br /><br />Step 1.<br /> Put sugar and eggs into a large bowl and mix/whip them with hand mixer.<br /><br />Step 2.<br /> Keep whipping the eggs and sugar until the color become white and the texture become very smooth.<br /> (the amount of the eggs and sugar should be three or four times bigger as you keep whipping them.)<br /><br />Step 3.<br /> Raise your hand mixer and if the eggs and sugar drop slowly (looks like a ribbons) and the shape stays for while, you are done!<br /><br />Step 4.<br /> Set the hand mixer in low speed. Pour milk and mix them.<br /><br />Step 5.<br /> Set the hand mixer to the side and use a rubber spatula from here.<br /> Add flour and cornstarch in to the bowl little by little (divide to 3 times)<br /><br /> When you mix them, be careful not to mix it hard.<br /> You should raise your spatular from the bottom of the bowl and flip it to the edge and mix them together.<br /><br />Step 6.<br /> After you mix all the flour, add a melted butter to the bowl and mix them carefully.<br /><br />Step 7.<br /> Poor all of them into the cake mould. (Drop the mould from 5 inch high. This will take out extra airs from the sponge)<br /><br />Step 8.<br /> Pre-heat the oven to 356F. Bake the sponge cake for 28 min. Check the sponge and if the color became golden, drop the oven temperature to 338F.<br /><br /><br />OK, that's it!!!<br />Now you have made a sponge cake:)<br />And you can decorate it as you'd like with whip cream....flutes...etc.<br /><br />If you made one, send me a pic cause I would love to see your work:)<br />Enjoy!<br /><br />Hugs,<br />HiroNao &amp; Hirohttp://www.blogger.com/profile/01720064307553711962noreply@blogger.com