Today, March 3, is “hinamatsuri” or Doll’s Day or Girl’s Day in Japan. Families pray for the happiness and healthy growth of girls. Dolls, usually special ones that are inherited from generation to generation are put on display. It also marks the beginning of spring. Many families host parties for their daughters so the guests can view the dolls.
Japanese Strawberry Shortcake is a moist, airy and light cake that is perfect for Girl’s Day. It is also a favorite for most celebrations, including at Christmas.
Japanese
Strawberry
Shortcake
Sponge cake:
3 tablespoons unsalted butter, at room temperature
1 cup whole milk
4 large eggs, at room temperature
1/2 cup plus 2 tablespoons sugar
1 cup cake flour, sifted at least two times
Cooking spray
For syrup:
2 tablespoons water
3 tablespoons sugar
1 tablespoons liquor such as Grand Marnier
For the cream:
2 cups heavy whipping cream
3 tablespoons sugar
For decoration:
1 pound strawberries
10 blueberries
Mint leaves
Place 8-inch round cake pan on top of parchment, trace around the pan and cut out the circle. Grease one side of the parchment paper and also both bottom and sides of the cake pan with cooking spray. Fit the parchment paper in the cake pan.
Preheat the oven to 350 degrees. If using a convection oven, set the temperature to 325 degrees.
Prepare a double boiler. Turn on the stove heat to high and bring the water in the saucepan to a rapid boil. When boiling, reduce heat to maintain a steady simmer. Put butter in a small bowl and set it over the saucepan. Let the butter melt gently.
Once the butter is melted, remove the bowl from the saucepan. Then add 2 tablespoons whole milk and whisk to combine. Set aside to keep it around 104 degrees.
In the stand mixer bowl, add 4 eggs.
In a large pot, bring about 2 inches of water to 140 degrees and maintain the temperature. Then set the stand mixer bowl directly in the pot and whisk constantly so the eggs don’t become scrambled eggs. This method is called bain marie or water bath, where the bowl of food is set directly in a larger container of hot or simmering water.
Whisk until the temperature of the egg mixture reaches 104 degrees. Remove the bowl from the pot and set it up on the stand mixer with the whisk attachment.
Whisk on high speed until the mixture is fluffy, about 2 minutes. The batter should be loose yet thick and glossy.
When the batter is pale and fluffy and tripled in volume, slow down to low speed for several seconds. Stop and lift up some of the mixture and fold it in, and if the batter stays on top of the mixture, that’s “ribbon stage.” Remove from the stand mixer.
Add half of the flour. Using a whisk, fold gently but thoroughly. Do this by rotating your bowl slowly, and simultaneously moving your whisk in a downward-then-over motion.
Add the rest of the flour and fold gently to make sure all of the flour is incorporated quickly so your mixture doesn’t deflate.
Take out 1 spatula scoop of the batter from the batter and add to the mixture.
Mix very well. We incorporate butter into batter first because fat in butter will deflate the batter if we add the butter directly.
Add the mixture back to the batter by pouring over the silicon spatula. This prevents the mixture from deflating the batter and helps disperse the mixture. Gently fold in.
Pour the batter into the center of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour around the edges of the cake pan, not the center.
Drop the cake pan on the counter to release air bubbles in the batter.
In the preheated oven, bake at 350 and 325 degrees for convection oven for 25 minutes. Check if the sponge cake is done by inserting a skewer in the middle and comes out clean.
As soon as you take out the cake pan from the oven, drop it on the counter to shock the cake and to stop the cake from shrinking.
Take the cake out of the pan by placing the wire rack on top and flipping it over.
Immediately remove the parchment paper.
Place another wire rack on top and flip it back. The top of the cake is now facing up.
Cover the cake with a damp towel until cooled to keep moisture in the cake. Make sure the towel is thin and not too heavy and squeeze the water out very tightly so that it’s damp, not wet.
Divide the strawberries into 2 groups, for decoration and for filling. Keep the beautiful, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with a damp paper towel (do not wash otherwise the strawberries will be too wet). Slice off the core for all the strawberries. For topping, cut in half. For the filling, slice them into 1/4-inch slices.
To make syrup, in a small bowl combine 2 tablespoons water, 3 tablespoons sugar, 1 tablespoons liquor and microwave for one minute to dissolve the sugar.
Prepare an ice bath by placing ice cubes and water in a large bowl. Place a clean and dry mixing bowl ober and add heavy cream and 3 tablespoons sugar to keep cool.
Once cooled, transfer the mixing bowl to a stand mixer and whisk on high speed. The cream will become thicker and smooth.
Cake assembly:
WIth a serrated knife, slice the middle of the cake horizontally into half. Now you have 2 layers. Place the bottom of the cake on the cake plate. Brush the syrup on top and the sides of the bottom layer. This will keep the sponge cake moist.
When the cream reaches “soft peaks,” spread the whipped cream evenly over bottom cake.
Place the strawberries on top of the whipped cream. Keep the center area open by not covering with strawberries.
Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries, do not put too much.
Place the top layer of the sponger cake. Brush with syrup on top and side of the cake.
Place the tip of the offset spatula in the center at 30 degree angle, turn the cake turntable toward you to create a smooth top. Lightly cover the side of the cake with a thin layer of the cream. Now add more cream to the side little at a time.
Remove the excess cream from the cake and place it back into the bowl.
Top with strawberries.
Foodie Bites
The Hawaii Community College’s Bamboo Hale is open today, Wednesday and Thursday, and closed on Friday with the Asian Standard menu and the foods of the Philippines. Call 934-2591 for reservations.
Email Audrey Wilson at audreywilson808@gmail.com.
