CHRISTMAS　SHORTCAKE Whipped Cream Cake with Strawberries

December 13, 2006 Japanese style Christmas cake. Bake a sponge cake in a round pan. Line the pan with wax-paper if necessary. After baking, remove the cake from the pan and let cool before filling and frosting.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 Photo #4 Combine eggs and sugar in a bowl. Blend well. Place the bowl over low heat. Heat until lukewarm and beat until creamy and heavy. (Photo #1) When the mixture becomes pale and beaten well, mix in “hot cake” mix (pancake mix). (Photo #2) Mix in lukewarm milk. Transfer the batter into a pan. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for 25 to 30 minutes until golden. (Photo #4) ●Filling and Frosting Photo #1 Photo #2 Add sugar to whipping cream. Beat until stiff. Slice the cake horizontally into two layers. Spread whipped cream on top of the bottom layer. Cut strawberries lengthwise into three slices. Arrange the strawberries on top of the whipped cream. (Photo #1) Place the top layer back on top. Fill the gap between the sponge layers with whipped cream. Frost the top and side with whipped cream, then arrange strawberries on top. Decorate with Christmas ornaments. (Photo #2) Servings per Recipe Calories per Serving Ready In 6  18cm round pan  0kcal 120 minutes Batter “hot cake” mix (pancake mix) 70g  whole egg 150g  sugar 80g  milk 50g  【Preparation】 - Sift “hot cake” mix. Filling and Frosting whipping cream 200g  sugar 16g  fresh strawberries 12