Japanese-Style Strawberry Shortcake

Step 1

Preheat the oven to 140°C fan forced/ 150°C convection

Step 2

Line the bottom of a 6-inch cake tin

Step 3

In a medium sized bowl whisk the egg yolks and sugar (I)

Step 4

In a small saucepan heat the milk and butter over low heat until melted

Step 5

While whisking pour the milk mixture into the egg yolks and whisk until smooth

Step 6

Sift the flour into the egg yolk mixture and mix until combined

Step 7

Add the vanilla bean pasteIn another bowl whip the egg whites with sugar (II) until stiff peaks

Step 8

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Step 9

Transfer the batter to the cake tin

Step 10

Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes

Step 11

Turn the oven off and leave in the oven for 15 minutes

Step 12

Once cooled run a knife around the edge of the cake tin and invert the pan

Step 13

Wrap in cling wrap and place in the fridge until assembly

Step 14

Whip the cream with an electric whisk and slowly stream the sugar in

Step 15

Beat until stiff peaks

Step 16

Combine the sugar and water in a small bowl and microwave for 30 seconds until melted, cool

Step 17

Slice half the punnet of strawberries

Step 18

Slice the cooled cake into three layers

Step 19

Lay one layer of cake down and brush with the sugar syrup

Step 20

Spread on a layer of cream, a layer of strawberries and then cover with another layer of cream, repeat

Step 21

Place the last layer of sponge on top and give the cake a thin crumb coat before icing the entire cake with cream

Step 22

Place a french star tip into a piping bag and fill with the remaining cream

Step 23

Pipe a border around the edge of the cake and decorate with the remaining strawberries