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Ingredients
8x8"pan, parchment bottom
1) 4 egg whites
1) 1/4 tsp. cream of tartar
2) 120g sugar
3) 2 egg yolk
3) 1 tsp. vanilla
3) ½ tsp. lemon zest
4) 110g whole milk
4) 45g unsalted butter, melted
5) 120g all-purpose flour
5) 1 tsp. baking powder
whipping cream:
6) 426g whipping cream
7) 3 tbsp. (45g) granulated sugar
8) pinch salt

Cake needs to be keep refrigerated.

Beat (1) until foamy and then gradually add in (2) beat to soft peaks. Set aside.

In a mixing bowl beat (3) to pale yellow then add in (4), mix then add in (5). Do not over mix. Fold in a poriton of the egg whites. Then pour all into the egg white. Fold until homogenous.

Pour batter into pan.

Bake at 320F 25 minutes. Cool it in pan.

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.

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.