Wednesday, 21 September 2011

Strawberry Cream Cake
















For those who have never tried a Cream Cake before, it is an Asian style sponge cake, but as light as a feather. Once you've tried this, you might never want to go back to the traditional sponge cakes. Do be careful though, without knowing, you might end up eating the whole cake in one sitting!

The original recipe for this cake was a Strawberry Cream Cake. But my husband wanted a Chestnut one. He has never really asked for a cake before, and the fact that he even went to buy the ingredients himself without me needing to ask must mean that he really wanted the cake!

Unfortunately, the Chestnut Puree I used for this recipe was salty. Either I haven't piled on enough sugar, or it's the wrong puree. So I've decided to post the original recipe instead.

  
(Makes a 6" round cake)

Ingredients:

50g Whole Egg
4g Egg Yolk (Yes, 4g only)
22g Vegetable Oil
1g Salt
47g Icing Sugar
79g Weak Flour (Cake Flour; if you live in the UK, McDoughall's Super Supreme Sponge Flour is the only one I know of)
2.5g Baking Powder
78g Egg White
45.5g Caster Sugar

Grease and line the baking tin with greaseproof paper

For the cream:
165ml Whipping Cream, kept chilled
15g Caster Sugar
2ml Orange Liqueur (optional)

Decoration:
Strawberries


Method:

The cake

1. Whisk the whole egg and egg yolk together until blended

2. Mix in the vegetable oil and salt

3. Sieve in the icing sugar and whisk until smooth without lumps

4. Sieve the flour and baking powder together into step 3 and whisk until combined

5. Whisk with an electric mixer (hand held or stand alone) on high speed until fine and smooth

Preheat oven to 180 C

6. In a separate bowl, Whisk (with an electric mixer) the egg white until foamy. Add the caster sugar 1/3 at a time and whisk on high speed until stiff

7. Fold in 1/3 of the egg white into step 5 until mostly combined, then fold in another 1/3 of egg white. Fold in the rest of the egg white until fully combined and there are no lumps left (Do not over fold or the cake will be dense)

8. Pour the mixture into the prepared tin and bake for 15 mins. Turn down the oven to 170 C and bake for another 10 to 15 mins until the cake is cooked (Insert a skewer and it should come out clean)

9. Remove the cake with the greaseproof paper out from the tin and let it cool completely on a cooling rack

The cream

10. Whisk the whipping cream and sugar until about half whipped (the cream still drips off the whisk and form ribbons before disappearing back into the bowl). Add the liqueur now if you are using it, and continue whisking until the cream form soft peaks (when you lift up the whisk from the bowl it should form a long wriggly peak that does not fall back into the bowl)

11. Cover and place it back into the fridge until needed

Combine

12. Wash the strawberries, pat dry and remove stalks. Reserve 7 even sized strawberries for decoration, and slice the rest into thin slices. Pat dry

13. Remove the greaseproof paper from the cooled cake, then slice the cake carefully into half (horizontally) and turn the top half upside down on the side

14. Remove the whipped cream from the fridge and continue whipping (do not use electric mixer) until it becomes stiff (but do not over whip until it becomes lumpy) Place the cream into a piping bag with a 1cm dia. nozzle

15. Pipe the cream on both slices of cake, then place the sliced strawberries neatly on one of them. Place the other half of cake on top of the strawberries, with the cream side touching the strawberries. Press down gently

16. Pipe the rest of the cream on top and around the cake, then use a spatula to smooth the cream down

17. Pipe swirls on the top of the cake and place a strawberry on top of it


Note: 
  • My whole egg was weighing at 54g so I decided not to bother with the additional 4g of egg yolk.
  • You might end up with more or less cream, depending on how much you use. I suggest only about 0.5cm thickness for inside the cake (1cm total including the layer of strawberries) as you might need more cream to play with for coating and decorating.
  • I am translating this recipe from Coco's Chinese version, which she has adapted from a Japanese website Cakepia (a dessert website similar to Good Food). For step by step picture illustration, please visit Coco's site.


If you have any questions feel free to drop me a comment or email me, I'll try my best to answer :)