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| ●Sponge |
Photo #1
Photo #2
Photo #3
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Combine eggs and sugar in a bowl and place it over low heat or in a double boiler. Beat the egg mixture while heating it until lukewarm.
When lukewarm, remove from the heat and continue beating until pale and creamy. (Photo #1)
Add sifted flour and mix lightly. (Photo #2)
Pour in lukewarm milk and blend well.
Pour the batter into a square pan to a depth of 3cm.
Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. (Photo #3)
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Photo #1
Photo #2
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Add sugar to whipping cream. Beat until stiff. (Photo #1)
Slice the cake horizontally into two layers. Brush one of the layers with sugar syrup mixture.
Over the syrup soaked layer, spread whipped cream thinly.
Arrange strawberry slices on top of the whipped cream as in the photo. (Photo #2)
Place the other layer on top, and frost the top and sides with whipped cream.
Arrange strawberries on top.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
18 cm X 18 cm square pan |
473kcal |
120 minutes |
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| whole eggs |
180g |
| sugar |
120g |
| cake flour |
90g |
| milk |
50g |
【Preparation】
- Sift flour.
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| sugar syrup |
50g |
| cherry liqueur |
10g |
| whipping cream |
300g |
| sugar |
20g |
| fresh strawberries |
350g |
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