SHORTCAKE　DESSERT Japanese “Shortcake” Dessert

September 26, 2007 Japanese style dessert. A sponge cake with whipped cream and fresh fruit is called “Shortcake” in Japanese, and this type of dessert is commonly sold at patisseries in Japan. Fruit is not used in this recipe, but you can top the cake with fruit such as strawberries or blueberries to make it look more colorful.

●Preparation Tip ●Sponge Photo #1 Photo #2 Melt butter over low heat or by double boiling. Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat the mixture. When the mixture becomes lukewarm, remove the bowl from the heat and beat until creamy and heavy. (Photo #1) Add flour and mix lightly. Then stir in the melted butter and blend until smooth. Fill a baking pan with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (365 °F) for 15 minutes until golden. (Photo #2) ●Finish Photo #1 Photo #2 Mix syrup and orange liqueur. In a bowl, combine whipping cream and sugar. Beat until stiff. (Photo #1) Cut the sponge into 2cm cubes. Place the sponge cubes in a glass or a bowl. Brush with the syrup mixture. (Photo #2) Pipe the whipped cream on top and sprinkle with cocoa powder as in the top photo. Servings per Recipe Calories per Serving Ready In 5  one 18cm square baking mold  0kcal 90 minutes Sponge whole egg 100g  sugar 50g  cake flour 50g  butter 20g  【Preparation】 　- Sift flour. Finish sugar syrup 60g  orange liqueur 30g  whipping cream 100g  sugar 8g  cocoa powder