RecipeRooster

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Ingredients
6" cake
1) 140g egg
1) 100g sugar
1) 10g corn syrup
2) 90g cake flour
(16g cornstarch) substitute
(74g all-purpose flour) substitute
3) 25g unsalted butter, melted
3) 40g whole milk
4) 2g vanilla extract
strawberry cream:
300g whipping cream
100g strawberry jam
a little red food coloring
decorative cream:
60g whipping cream
6g sugar

In a metal bowl combine (1) and place it over a pot with hot water, whisk mixture until temp 40C/104F is reached.

Remove from heat and beat mixture until pale in color, then sift in cake flour. Use spatula to fold flour in.

In a bowl combine (3) and this mixture needs to be at 50-60C/122-140F. Scoop a spatula full of the batter into the butter/milk mixture, mix well then pour it all into the batter add the vanilla then fold gently.

Prepare 6" pan: Parchement the bottom and use a strip for the sides

Pour batter into pan and tap it 3 times to release bubbles.

Bake at 180C/350F for 30 minutes.

Ingredients
9" cake
1) 315g 6 large egg (303g)
1) 225g sugar
1) 23g corn syrup
2) 203g cake flour
(37g cornstarch) substitute
(166g all-purpose flour) substitute
3) 56g unsalted butter, melted
3) 90g whole milk
4) 5g vanilla extract
whipped strawberry cream:
675g whipping cream
225g strawberry jam
a little (3-4 drops) red food coloring
decorative whipped cream 60-70% whipped
135g whipping cream
13g sugar

In a metal bowl combine (1) and place it over a pot with hot water, whisk mixture until temp 40C/104F is reached.

Remove from heat and beat mixture until pale in color, then sift in cake flour. Use spatula to fold flour in.

In a bowl combine (3) and this mixture needs to be at 50-60C/122-140F. Scoop a spatula full of the batter into the butter/milk mixture, mix well then pour it all into the batter add the vanilla then fold gently.

Prepare 6" pan: Parchement the bottom and use a strip for the sides

Pour batter into pan and tap it 3 times to release bubbles.

Bake at 180C/350F for 30 minutes. Cool it upside down and remove the parchment. Cut cake into 3 layers.