JAPANESE STRAWBERRY SHORTCAKE Recipe - Cách làm BÁNH KEM DÂU

(in ENGLISH - hướng dẫn tiếng Việt) This video shares with you how to make JAPANESE STRAWBERRY SHORTCAKE. The cake is so fluffy, tender and moist, which goes perfectly with fresh strawberries and whipped cream. Printable recipe coming soon on my website: \r
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EQUIPMENT: One Square pan of 9 x 13 inches (22 x 33 cm) – however, a bit smaller (for example: 8 x 12 inches/ 20 x 30 cm) or bigger pan can be used instead.\r
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INGREDIENTS\r
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A. For the Cake\r
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4 egg yolks (18 - 20 gr/yolk) – room temperature\r
20 gram (1-1/2 tablespoons) caster/ ultrafine sugar\r
some drops of strawberry flavor\r
1/4 tsp red food color \r
40 ml (2-2/3 tablespoons) milk - room temperature\r
40 gram (3 tablespoons) vegetable oil\r
3 ml (1/2 teaspoon) vanilla extr\r
30 gram (1/4 cup) all purpose flour\r
30 gram (3 tablespoons) corn starch\r
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4 egg whites (30 - 35 gr/egg white) – at room temperature\r
a pinch of salt\r
1/4 teaspoon cream of tartar – or substituted by lemon juice or white vinegar of equivalent amount\r
60 gram (4-1/2 tablespoons) caster/ ultrafined sugar - sifted\r
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B. For the Filling\r
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200 ml (3/4 cup + 3 Tbsp) cold whipping cream (35 - 40% fat)\r
23 gram (1-1/2 tablespoons) caster/ ultrafined sugar - sifted\r
150 g strawberries for filling plus more berries for decor \r
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MUSIC \r
1. Heartwarming by Kevin MacLeod is licensed under a Creative Commons Attribution license (\r
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2. Divertimento K131 by Kevin MacLeod is licensed under a Creative Commons Attribution license (\r
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3. Hyperfun by Kevin MacLeod is licensed under a Creative Commons Attribution license (\r
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