Japanese Strawberry Vanilla Cake

INGREDIENTS:-

Sponge Layer
1 egg
3 egg yolks
3 egg whites
1 tsp vanilla extract
35g unsalted butter
60g cake flour, sifted twice
60g fresh whole milk
85g castor sugar


Vanilla Cream
300g whipping cream (dairy)
30g castor sugar
1 tsp vanilla extract
8g gelatine sheets, soaked in ice water to soften
20g fresh whole milk


Whipped Cream
200g whipping cream (non dairy)
15g castor sugar
1/2 tsp vanilla extract


300g strawberries, sliced


INSTRUCTIONS:-

To make sponge
1) Preheat oven to 180C. Line base of cake pan (8 x 8 inch square pan) with baking paper.
2) Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly.
3) Melt butter in a saucepan over low heat. Add flour to melted butter and mix well to form a dough. Transfer to a mixing bowl, cool it for awhile.
4) Add egg mixture a little at a time, using a whisk, mix mixture into a smooth batter. Add milk and mix to incorporate.
5) Whisk egg white in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes. Add the remaining sugar and beat until egg whites are glossy and stiff peaks form.
6) Add 1/2 of egg white into egg batter and fold in lightly. Add the remaining and fold until just incorporated. Pour batter into prepared cake pan and spread evenly. Bake at 180C for 20 - 25 mins.
7) When done, remove from pan immediately to cool on a rack.
8) When cooled completely, trim sides off, then slice cake horizontally to make 3 layers.

To make vanilla cream
1) Whip cream until stiff peaks form. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatine and mix well. Let mixture cool to about 30C. Add milk mixture to whipped cream and fold until just incorporated.

To make whipped cream
1) Whip cream, sugar and vanilla until stiff peaks.

To assemble cake
1) Place 1st layer of sponge on cake board. Spread a layer of vanilla cream on sponge and then top with sliced strawberries. Spread another layer of vanilla cream over strawberries, just enough to cover.
2) Place 2nd layer of sponge over cream and repeat step 1.
3) Cover the 2nd layer of cream with the 3rd layer of sponge.
4) Cover the cake with whipped cream, using a tablespoon to make slight indents for a pattern. Garnish with assorted fresh fruits on top.


[adapted recipe from Okashi - Sweet Treats Made With Love by Keiko Ishida.]