Japanese Strawberry Shortcake
- 4 large eggs, white and yolks separated
- 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
- 3 tablespoons milk, at room temperature
- 1/2 teaspoon vanilla extract
- 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
- 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup cold heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup water
- Cooking & Baking
- 14 tablespoons) cake flour (8 1/2 ounces)
- 9.5 tablespoons) granulated sugar (8 1/2 ounces)
- Confectioners’ sugar (1/4 cup)
- Granulated sugar (1/4 cup)
- Vanilla (1 teaspoon)
- Drinks
- Water (16 teaspoons)
- Dairy
- 2.3 tablespoons) butter (2 ounces)
- Heavy whipping cream (1 cup)
- Milk (3 tablespoons)
- Refrigerated
- Eggs, white and yolks, large (4)
- Desserts
- Gelatin, unflavored (1 teaspoon)
Preparation
Read recipe preparation on lafujimama.com
Social Stats
85.5Rating
1-100
1-100
53Tweets
633Facebook
Shares
Shares
2,506StumbleUpon
Views
Views
1,399PinterestPins
Recipe Stats
Published July 21, 2010 (2 years ago).
54 people saved this recipe.
