How To make Great Chocolate Cake (& Strawberry Shortcake

Chocolate Strawberry Shortcake

Hi guys today I will be sharing my version of Chocolate stawberry Shortcake

Ingredients
2/3 cup +2 tbs of cake flour
50 ml of milk
40 g butter
40 g of dutch process cocoa
1 cup +2 tbs of sugar
6 eggs

For the cream
600 ml of cream
1/3 cup icing sugar
100 g of dark baking chocolate
2 punnet of strawberry or more

Perfect Chiffon Cake. Foolproof Method. Soft & Airy

Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.

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Chiffon Cake Recipe

6 / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar

8 / 20 cm Cake

- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions

Cake Pan

- 6 or 8 with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)

Method

1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.

Using a non-removable bottom pan:

To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.

To remove cake from non-removable bottom pan:

After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.

Strawberry Shortcake

- Double batch of Sheldo's Favourite Whipped Cream. Recipe here:
- 2 lbs (~900g) strawberries, cored and halved

00:00 Chiffon Cake?

00:41 Welcome

01:13 Foam Cake Intro + What is Chiffon?

01:42 Recipe Starts!

01:54 Make Batter

02:36 Whisking Technique for Less Gluten

02:58 Continue Batter

03:31 Whip Egg Whites

05:24 Add Egg Whites to Batter

06:06 Cake Pan Talk

07:00 Bake Cake

07:48 Post-Bake + Cooling

08:11 Remove Cake from Pan

09:29 Chiffon Cake, So Soft

09:53 Strawberry Shortcake

11:04 Strawberry Shortcake Details

11:43 Outro

Chocolate Strawberry Cake

The chocolate strawberry cake recipe (15cm/6in round cake) - 1 cup = 236ml

Chocolate sponge cake (15cm / 6in round pan)
3 large eggs (60 - 65g/egg)
85g sugar (1/3 cup + 1.5 tbsp)
70g cake flour (or all purpose flour) (1/2 cup + 1 tbsp)
20g cocoa powder (3 tbsp)
25g unsalted butter (or vegetable oil) (1 tbsp + 2 tsp)
25g milk (1 tbsp + 2 tsp)

Chocolate cream
100g sweet chocolate 55% (3.5oz)
75ml heavy cream to melt the chocolate (1/3 cup)
40g corn syrup (2 tbsp)
400ml cold heavy cream (1 3/4 cup)

Coffee syrup
75ml espresso (1/3 cup)
75ml water (1/3 cup)
1/2 tbsp sugar (7g)

Chocolate ganache
33g chocolate 55% (1oz)
33g heavy cream (2 tbsp)

fresh strawberries

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Thanks for watching !

The Best Strawberry Shortcake Cake Recipe | Easy, Simple, Delicious!

CLICK BELOW FOR RECIPE! ????????????
Simple, easy, elegant and delicious! You’ll fall in love with this easy strawberry shortcake cake from the very first bite! It’s made with moist vanilla cake layers, frosted with a cream cheese whipped cream frosting, and filled with sweet, diced strawberries. Each cake layer is soaked with strawberry puree to add even more berry flavor. This strawberry cake will be perfect for any spring and summertime occasion! Plus, it’s super easy to make!

Get the full recipe here:

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Contents of this video:
00:00 Introduction
00:55 Preheating the Oven
01:26 Making Vanilla Cake
03:12 Baking Instructions
04:01 Strawberry Filling
05:04 Whipped Cream Frosting
07:13 Assembling the Cake
09:40 Decorating the Cake
10:17 Slicing the Cake
10:45 Taste Test

#strawberryshortcake #cake #baking #dessert #strawberry #tatyanaseverydayfood #recipe

Easy Strawberry Cake Recipe

You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.

RECIPE:

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Laura's Strawberry Shortcake Cake

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