Strawberry Season is here! I just couldn’t resist myself from making this cake ♥_♥
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1. Sponge:
1.1 Preheat oven 190C
1.2 Combine ‘D. Whisk ‘B’ until pale and fluffy, then mix both ingredients. Sieve ‘C’ stir until smooth.
1.3 Whisk ‘A’ to a medium peak, divide the sugar into 3 sessions
1.4 Gently add ‘A’ into the ‘B, C and D’ bowl. Mix to a smooth consistency without deflating the egg white.
1.5 Pour into a 11×11 inch pan. Spread the mix evenly. Bake 15 -20 minutes
1.6 Remove from oven, leave few minutes before turning the sponge over. Leave to cool completely. Cut into pan size

2. Strawberry sauce:
2.1 Place ‘E’ on medium heat, cook until the strawberries are soft. Mash the strawberries.
2.2 Dissolve ‘F’, add into the ‘E’ lower the heat, stir constantly until it thickens. Transfer to a bowl, refrigerate several hours.

3. Cake:
3.1 Cut ‘G’ into half and quarter size pieces, mix with the sauce.
3.2 In a prepared tin, place a piece of sponge then follow by a layer of strawberry sauce and a layer of whipping cream
3.3 Repeat step 3.2 once more then end with a piece of sponge.
3.4 Wrap the tin, refrigerate overnight
3.5 Remove from tin, cut the sides (optional) decorate with a layer of ‘H’ and ‘I’

Ingredients

1. 3 Whites (A)
2. 70 grams Sugar (A)
3. 4 Yolk (B)
4. 30 grams Sugar (B)
5. 50 grams Cake flour (C)
6. 20 grams Milk (D)
7. 10 grams Water (D)
8. 10 grams Oil (D)
9. 100 grams Fresh Strawberry (E)
10. 100 grams Frozen Strawberry (E)
11. 70 grams Sugar (E)
12. 35 grams Lime Juice (E)
13. 5 grams Corn Flour (F)
14. 1 tablespoon Water (F)
15. 160 grams Fresh strawberry (G)
16. 10 pieces Fresh Strawberry (H)
17. 3 Mint leaves (H)
18. 300 grams Whipping Cream (I)

Steps

1. 1. Sponge:
   1.1 Preheat oven 190C
   1.2 Combine ‘D. Whisk ‘B’ until pale and fluffy, then mix both ingredients. Sieve ‘C’ stir until smooth.

   

2. 1.3 Whisk ‘A’ to a medium peak, divide the sugar into 3 sessions
   1.4 Gently add ‘A’ into the ‘B, C and D’ bowl. Mix to a smooth consistency without deflating the egg white.

   

3. 1.5 Pour into a 11×11 inch pan. Spread the mix evenly. Bake 15 -20 minutes
   1.6 Remove from oven, leave few minutes before turning the sponge over. Leave to cool completely. Cut into pan size

   

4. 2. Strawberry sauce:
   2.1 Place ‘E’ on medium heat, cook until the strawberries are soft. Mash the strawberries.
   2.2 Dissolve ‘F’, add into the ‘E’ lower the heat, stir constantly until it thickens. Transfer to a bowl, refrigerate several hours.

   

5. 3. Cake:
   3.1 Cut ‘G’ into half and quarter size pieces, mix with the sauce.

   

6. 3.2 In a prepared tin, place a piece of sponge then follow by a layer of strawberry sauce and a layer of whipping cream
   3.3 Repeat step 3.2 once more then end with a piece of sponge.
   3.4 Wrap the tin, refrigerate overnight

   

7. 3.5 Remove from tin, cut the sides (optional) decorate with a layer of ‘H’ and ‘I’

   

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