Strawberry Hello Kitty Cake

Strawberry Cake

Strawberry season again so as the strawberry cake baking season in Vanessa's kitchen. This is 6 in cake and can tell how big the strawberry from this picture. Love it very much ! 

Rocking Horse Baby Shower Cake

Many of my girl friends pregnant lately and this time I baked a special cake for a friend's baby shower. She is expecting a baby girl next month. This year is horse year so i baked a rocking horse cake. This is my first time to pipe the whole cake. Not bad for the first time :)

Strawberry Chiffon Cake 草莓戚风蛋糕

Strawberry Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5         Grade A egg yolk
30 g    Caster Sugar
70g     Strawberry Puree
50g     Corn oil

(B)

83g     Super fine flour

(C)

5         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar


Method:

1.  Beat A till well combined, add in B and mix well, set aside
2.  Whip C till foamy, gradually add in D and whisk until soft peak form.
3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.

2) Strawberry Puree:  Blend 15 strawberry.

3)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only


Ingredient: ( for 24cm mould)

(A)

6       Grade A egg yolk
30 g    Caster Sugar
84g     Strawberry Puree
60g     Corn oil

(B)

100g     Super fine flour

(C)

6         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar



草莓戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
草莓糊* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入草莓糊，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

*   草莓糊=１５　粒草莓打成糊。


For 24cm mould

蛋黄 6个
细砂糖 30g
草莓糊 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

Strawberry Jam 草莓果酱

Recipe adapted from All recipes


Ingredients:
2 lb fresh strawberries, washed
1/4 cup lemon juice
4 cups sugar
few clean, sterilized bottles to store the jam



Directions:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Strawberry Mille Crepe Cake 法式草莓千层蛋糕

Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 65g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Milk 170g
Instant Custard powder 100g
Heavy whipping cream 360g
15 strawberry

Method for crêpes batter:

1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.


Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) sliced straberry into thin slice

4) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and some strawberry .Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

5) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.