Recipe: Strawberry Shortcake

I had tweaked the recipe by adding kit kat for decorations instead of chocolate rice. Used the whole basket of strawberries instead of cutting them up into slices...








Ingredients:
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120 gm low protein flour (eg. cake flour, top flour or hongkong flour)
1/4 tsp baking powder
50 gm sugar
100 gm cornoil (original recipe uses 50gm melted butter + 50gm oil)
4 egg yolks
1 tsp vanilla essence
4 egg white
65 gm. castor sugar

Decor and Filling:
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300-400 gm whipped cream
1 basket of strawberries
5 tbsp strawberry jam
3 tbsp hot water
Chocolate rice for decor

Method:
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1. Sieve flour, baking powder and 50g of sugar into a bowl and mix thoroughly
2. Mix egg yolk, corn oil together and then pour into flour mixture and stir till smooth
3. Whisk egg white till slightly frothy, then add the 65 gm sugar gradually and whisk till medium peak
4. Fold egg white into egg yolk mixture and then pour into a 2 9" round baking pan that has been lined and greased and bake in preheated oven at 175C for about 45 mins. or till cooked
5. Leave cake to cool on wire rack
7. Whip up the whipping cream and then spread whipped cream onto each layer and sprinkle strawberries on top
8. Put the next layer of sponge and cover it with whipped cream
9. Arrange sliced strawberries on top overlapping one another
10. Heat up the strawberry jam and water and stir
11. Strain the mixture and use it to brush it over the sliced strawberries
12. Pipe some whipped cream at the corner and cover the sides with chocolate sprinkles
13. Chill before slicing and serve