Here is the method for the delectable Japanese shortcake.
I am still getting used to posting by mobile…I apologise that the method didn’t make it into the original post.
Separate your eggs, making absolutely sure that no yolk gets into the white.
Put the egg white and cream of tartar into stand mixer and using the whisk attachment, whisk until white, fluffy and voluminous.
Now, turn it into meringue by adding the sugar in 5 separate lots, and whisking each time until the sugar dissolves.
This process can take around 10 minutes.
This is what you want to see.
It’s thick and very glossy.
In another bowl, whisk together your egg yolks, milk and oil.
Add a big blob of your meringue and beat it well. This slackens or loosens up the mix, making it easier to add the rest of the meringue.
Now beat in your flour into the yolk mix. I like to sift my floor there times for this cake.
Some cooks add the meringue to the yolk, some add the yolk to the meringue. I do the former.
Here comes the important part, incorporating the two mixes together without loosing precious airy volume.
Just take your time, no rush. I use a plastic spatula to cut, flip and fold the two mixes together. You want a batter with no egg white streaks and plenty of fluffy volume. You will lose some volume, can’t be helped. Just be mindful and keep the loss to a minimum.
Top into your prepared tin, gently smmoth the top and cook for around 30 minutes.
The cake will be light golden, form to touch in the centre and starting to shrink from the sides when or is cooked.
Leave in the cake in the tin for 10 minutes and then turn out onto a cake rack to cool.
Split into 2 or 3 layers. Spread with a thin layer of cream then a layer of sliced strawberries.
Spread on another layer of cream, then put the second cake layer on..
Completely cover with cream and decorate with the reserved strawberries.
Best chilled for a couple of hours before enjoying with friends.