chiffon cake

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.

Vanilla Chiffon Cake

egg yolks (room temperature)

all-purpose flour

sugar

tsp baking powder

salt

water

canola oil

tsp vanilla extract

egg whites (at room temperature)

tsp cream of tartar

Preheat oven to 350 F. In a medium bowl, combine flour, salt and baking powder. In the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.

Meanwhile, beat the egg yolks in another bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and&nbsp;vanilla extract. Mix well.

Add flour mixture gradually to the yolk mixture and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into an ungreased10-inch tube pan. Bake for 55-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Set tube pan top of two overturned mugs&nbsp; and let cool.

To unmold cake, loosen sides and bottom with a knife. Using your hands, gently press the sides of the&nbsp;cake downwards to loosen it more. remove gently and invert to a serving plate.

A very popular Malaysian sponge or chiffon cake with very light and fluffy soft texture made from olive oil, sugar, flour, baking powder and eggs infused with fresh pandan leaves juice.

Pandan Chiffon Cake Gluten Free

Dry Ingredients:

gluten free self-raising flour (Orgran)

baking powder

xantham gum

(0.8 ounces) sugar

Wet Ingredients:

extra virgin olive oil

vanilla extract

Pandan Juice:

juice

Meringue:

(3.5 ounces) caster sugar

(1.8 ounces) gluten free corn (maize) flour

teapoon cream of tartar

Dusting the cake:

Gluten free icing mixture

Special Equipment:

Non-stick Angel Cake Tube Pan 24cm (do not grease the

Icing spreader

Fine sieve

Take advantage of the citrus season and make this delicate Meyer Lemon Chiffon Cake cake that guarantee to brighten up your day!

Meyer Lemon Chiffon Cake

eggs (50 g each w/o shell) ((separated))

oz sugar ((measure ½ cup and remove 1 Tbsp; separated))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

Meyer lemons ((for zesting and juicing))

2.6 oz cake flour

confectioners’ sugar/powdered sugar

Meyer lemon ((for 1 Tbsp juice))

Gather all the ingredients. You will also need a 17cm (7&quot;) chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Separate 3 eggs to yolks and whites. Egg yolks in a large bowl, and whites in a smaller bowl.

In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow color.

Add 3 Tbsp (40 ml) vegetable oil and zest of 1-2 Meyer lemons (I love more zest in the cake so I use 2, but you can use one).

Cut Meyer lemons in half. Juice all of it (4 halves).

If you don’t have 4 Tbsp (¼ cup or 60 ml) of juice, add water.

Add 4 Tbsp (¼ cup or 60 ml) juice to the egg mixture and whisk well.

Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.

Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add ⅓ of the remaining granulated sugar and continue whipping.

After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments.

It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough estimate). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.

Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous.

Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.

Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from forming more bubbles.

To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop the pan gently on the kitchen counter a few times.

Bake at 340ºF (170ºC) for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.

As soon as you take out the cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.

To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake.

Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.

Dust powder sugar on top, if you like, and enjoy!

[Optional] To Make Meyer Lemon Icing Glaze, place powder sugar in a small bowl and stir in 1 Tbsp. Meyer lemon juice using the half Meyer lemon you kept from step 4. The glaze should be thick, but pourable. Add more sugar or Meyer lemon juice as necessary to achieve desired consistency. Drizzle over the cake using a spoon and enjoy!

https://www.youtube.com/watch?v=aG2qm99J8gY

Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with sweet glaze and lightly dusted with powder sugar.  It's hard to eat only 1 slice!

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PRINT RECIPE ▶ http://bit.ly/MeyerLemonChiffonCake

Ingredients:

3 large eggs, separated
85 g (3 oz, or measure ½ cup and remove 1 Tbsp.) granulated sugar (25 g for yolks, 60 g for whites)
3 Tbsp. (40 ml) vegetable oil
2 Meyer lemons
75 g (2.6 oz., or ⅔ cup) cake flour (see Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
2 Tbsp. powder sugar for sprinkling on the cake

Meyer Lemon Icing Glaze (Optional)

60 g (½ cup) powder sugar
½ Meyer lemon (for ½ - 1 Tbsp. juice)

Equipment you will need:

17 cm (7”) chiffon cake pan (http://amzn.to/1r1VMch)

Instructions ▶ bit.ly/MeyerLemonChiffonCake

NOTE: 

All-Purpose Flour vs. Cake Flour:

All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:

Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.


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How To Make Meyer Lemon Chiffon Cake (Recipe) マイヤーレモンシフォンケーキの作り方（レシピ）

This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite!  Get ready to eat a second serving, because it’s like eating air!

Chocolate Chiffon Cake

cake flour

¼ tsp baking powder

Dutch-processed cocoa powder

eggs

neutral-flavored oil (vegetable, rice bran, canola, etc) ((4 Tbsp))

milk

Tbsp confectioners’ sugar/powdered sugar ((for dusting; optional))

Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need an 8” (20 cm) chiffon cake pan. If you have a different size pan, please read this post to adjust the ingredients.

In a bowl, combine cake flour (80 g, ⅔ cup), baking powder (5 g, 1 ¼ tsp), and Dutch-processed cocoa powder (40 g, ½ cup) and mix well with a fork/whisk.

Separate 5 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.

Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it’s okay if the egg whites are partially frozen). In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.

Beat the egg yolks.

Add granulated sugar (65 g, ⅓ cup). Whisk vigorously until it’s a creamy pale yellow color.

Add the oil (60 ml, ¼ cup) and beat to combine with the whisk.

Add the milk (90 ml, ⅓ cup +1 ½ Tbsp) and vanilla (5 ml, 1 tsp) and combine well.

Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.

Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).

Take out the bowl of egg whites and set your stand mixer with a whisk attachment.

Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.

Gradually add granulated sugar (65 g, ⅓ cup) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.

To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: I usually pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.

Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.

Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.

Take another third and repeat the process.

Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.

The consistency should look like this when you lift the whisk. Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.

From 6-8 inch high, pour the batter into the ungreased 20-cm (8-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.

Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 340ºF (170ºC) for 35-40 minutes (40 minutes for my oven).

When it’s done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.

Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.

Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.

Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake (I use a large/long spatula for outside and bottom and a small spatula for around the inner tube). I used to use a knife, but the tip of the knife tends to poke the cake while moving around, so I stopped using it.

Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.

Invert the cake onto a plate or cake stand. Chiffon cake is served “upside-down”, the flat bottom side being on top.

Dust with powdered sugar and decorate with raspberries and mint leaves if you like. I strongly recommend consuming the cake soon, however, you can keep the cake at room temperature (cooler place) in a cake stand with a cover for 1-2 days. To keep longer, wrap individual slices in a plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.

To Serve and Store

https://www.youtube.com/watch?v=Sb4FUowepj8

This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite!  Get ready to eat a second serving, because it's like eating air! 

RECIPE starts ▶ 00:37

PRINT RECIPE ▶ http://bit.ly/ChocolateChiffonCakeRecipe
CHIFFON CAKE CONVERSION ▶ http://bit.ly/ChiffonCakeTip

INGREDIENTS

80 g cake flour (⅔  cup)
5 g baking powder (1 ¼ tsp)
40 g Dutch-processed cocoa powder (½ cup)
5 large eggs (separated)
130 g granulated sugar (⅔ cup; divided in half)
60 ml neutral-flavored oil (vegetable, canola, etc) (¼ cup)
95 ml whole milk or water (⅓ cup +1 ½ Tbsp)
5 ml vanilla extract (1 tsp)
1 Tbsp confectioners’ sugar/powdered sugar (for dusting; optional)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/ChocolateChiffonCakeRecipe


#chocolate #chiffoncake #valentines #justonecookbook


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How to Make Chocolate Chiffon Cake (Recipe) チョコレートシフォンケーキの作り方(レシピ)

How to Make Chocolate Chiffon Cake (Recipe) チョコレートシフォンケーキの作り方(レシピ)

Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!

Earl Grey Chiffon Cake

Tbsp earl grey loose tea leaves ((for step 3))

Tbsp water

eggs (50 g each w/o shell)

sugar ((measure ½ cup and remove 1 Tbsp to be precise; 3 oz; separated))

oil rice

Gather all the ingredients. Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC0. You will also need a 17cm (7&quot;) chiffon cake pan. If you have a different size chiffon cake pan, please read this post. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

Put 2 tsp Earl Grey loose tea leaves in a food processor (I used a Nutribullet here) and grind them to fine powder. Alternatively, you can use a mortar and pestle to grind tea leaves, or put tea leaves in a bag and crush them.

Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve over a bowl and pour 6 Tbsp (90 ml) of hot water to seep a strong tea. After cooling down, remove the tea leaves and use ONLY 4 Tbsp (60 ml) Earl Grey tea and set aside.

Separate 3 eggs to whites and yolks. Keep the egg whites in the refrigerator (or freezer) until you&#039;re ready to use.

In a large bowl, whisk 3 egg yolks and roughly ⅓ of 85 g sugar.

Add 3 Tbsp vegetable oil, 4 Tbsp tea, and whisk all together until combined.

Add the powdered Earl Grey tea in the egg mixture and mix well.

Sift 75 g cake flour and 1 tsp baking powder into the egg mixture in 3 increments. Whisk until totally incorporated and make sure there are no lumps.

Using a stand mixer (make sure there is no trace of water or oil), whip the chilled egg whites on medium-low sped (speed 4) till opaque, foamy and bubbly. If you put the egg whites in the freezer, the surface and edges may be frozen already, but that&#039;s okay. You can add half-frozen egg whites into the bowl. Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough guide and it will vary based on stand mixers.). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.

Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous.

Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from foaming more bubbles. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.

The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake and then tap the cake out onto a serving plate.

Dust powder sugar on top, if you like.

https://www.youtube.com/watch?v=gjAZ3TkyRQo

== VIDEO UPDATED == I'm uploading my Earl Grey Chiffon Cake video we created back in 2015 as there was a typo in the text (should have been 170C instead of 107C).  This video was shot in our old kitchen and we noticed we improved our video making skills quite a bit.  We kept the same song from our original video as well, since we don't pick this type of music anymore. Thank you for watching our videos and supporting us!

Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!

PRINT RECIPE ▶ http://bit.ly/EarlGreyChiffonCake

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 minutes

Serves: 1 17-cm (7") chiffon cake

Ingredients:

2 tsp. (3 g) Earl Grey loose tea leaves
1 Tbsp. (5 g) Earl Grey loose tea leaves
6 Tbsp. (90 ml) hot water
3 large eggs
85 g (3 oz, or ½ cup and take away 1 Tbsp.) sugar, separated
3 Tbsp. (40 ml) vegetable oil
75 g (2.6 oz., or about ⅔ cup) cake flour (See Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder

Instructions with step-by-step pics ▶ http://bit.ly/EarlGreyChiffonCake

Equipment you will need

1 17-cm (about 7”) chiffon cake pan (Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.)


Purchase Chiffon Cake Pan:

17 cm aluminum chiffon cake pan from Amazon:

http://amzn.to/1KjtdO2

7 inch round angel cake pan with removable base from Amazon

http://amzn.to/1F3sTMt


All-Purpose Flour vs. Cake Flour:

All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:

Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.


Tips for beating egg whites:

-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.

-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.

-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.

-- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.


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How To Make Earl Grey Chiffon Cake (Recipe) アールグレイシフォンケーキの作り方 （レシピ）

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Lemon Chiffon Cake

all purpose flour

eggs,

vegetable oil

lemon

cream of tartar

butter, room temperature

lemon zest

lemon juice

Cake

Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).

In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.

In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.

Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.

Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.

Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.

When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.

Allow the cake to cool for at least an hour.

When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.

Frosting

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,

Soft and fluffy sponge cake filled with fresh strawberries lightly whipped vanilla cream. The perfect version of the classic Japanese-style strawberry shortcake. A classic asian-bakery style sponge and fluffy cream that melts in your mouth like a dream!

Japanese-Style Strawberry Shortcake

Unsalted butter

g Milk

g Sugar (I)

Plain flour

60 g Sugar (II)

Thickened/Heavy cream

Vanilla paste

Sugar

g Sugar

g Water

strawberries

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

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

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

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

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

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

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

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

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

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

Wrap in cling wrap and place in the fridge until assembly

Sponge

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

Whipped Cream

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

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

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

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

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

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

Assembly

This makes the perfect, most fluffy sponge cake. Finally found my favourite recipe. Thank you!

best sponge recipe yet! it yields a super soft and fluffy cake that’s very moist!

Hi Catherine,
What will be the measurements to use if I am using an 8 inch round tin (20cm x 5cm)

Thank you so much for your response. It came on time and the cake turned out perfectly!

The cake is so delicious! The video is very easy to follow

This cake is amazing and delicious! The best Asian bakery style cake recipe I’ve come across. It’s now going to be the go-to birthday/celebration cake in our family!

Hi! How many tsp of vanilla extract can I substitute to the vanilla bean paste? So difficult to find one where I am at :( 

Tried the recipe and the sponge cake was so good!! However, it shrank into a 5-inch cake. Will try it one more time and bake it a little bit longer and practice more on the frosting which I badly struggled. Thank you so much! Hoping to bake another one that is as perfect as yours!

https://www.youtube.com/watch?v=T4r2WaYmtIg

The lightest and fluffiest cake with smooth whipped cream and fresh strawberries! This is my ultimate cake and I hope you all enjoy the recipe as much as I do~ 

Recipe on my blog: http://www.zhangcatherine.com/blog/japanese-strawberry-shortcake

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