Ahhh.. The Strawberry Shortcake. The only thing that this dessert is short of is its supply. You know what I mean when you are down to the last unfortunate bite of this classic dessert. Sad times..
It has taken over multiple countries by a tumultuous storm. Japan for one, just to my fickle liking, our Japanese cake-making friends has transformed this delite into its light, airy, not-so-sweet and fresh form. It is unpretentious. The delicateness of the sponge and cream balances the tangy kick of a beautifully ripe crimson strawberry. Now in history, the cake lovers of the past has made cakes "short" by adding shortening (fat in forms of lard, butter, vegetable oils etc.). And from the magic of culinary science, the fat in food, particularly in baked goods such as breads and cakes, impedes the formation of gluten. Fat actually performs multiple functions, such as "shortening" or tenderizing (making baked good more crumbly), leavening and retaining moisture. I can go on and on about the fat's culinary wonder. LIGHTBULB! Mental note: make a new series about food science. (A deep deep passion of mine as well). So enough science talk and let us all enjoy this deliciously scientific dessert! I promise you that it will never cut your satisfaction short!
Classic Strawberry Shortcake
Joconde Sponge
90 grams powdered sugar
105 grams almond meal
150 grams whole eggs
30 grams plain flour
25 grams melted butter
90 grams egg whites
45 grams sugar
Bake @ 180 degrees Celsius for 20 minutes
Stabilised Whipped Cream
150 grams whipped cream
1 pc or 4 grams gelatin leaf (pork or vegetable based)
*remember to bloom your gelatin (soak in iced water)
Strawberry Jam
Fresh Strawberries
TRY THIS BLUEBERRY SHORTCAKE TOO!
