It is like checking off a checklist as I go through the steps of the recipe.Sometimes, reading a long paragraph can make me miss or skip some steps. Everytime I see a recipe that calls for me to “fold” the batter, I get nervous (I’m not a baker).
It will still taste delicious and you just have to practice with applying whipped cream to the cake… which for me was difficult part… especially to make it look pretty for the blog… haha.Hi. Or does this cake freeze well? Hmm… if you use 10 inch cake pan, the cake will be flatter than mine.
You just need to mix just enough to combine everything. I do believe room temp egg is important. I’ll try to make a video one day… Thank you so much for posting this, can’t wait to try it!Hi Bryce! !I shouldn’t have scared my readers with “50 steps”!
When you select the strawberries, make sure they are equal in size and not too large so they’ll be more visually appealing.Last note, since we do not wash the strawberries but clean them with a damp cloth (to prevent them from going bad and adding moisture to the cream.
p.s. I have never used it, but I don’t think it tastes good… Are you using your hand to whip? Put the 40g (3 Tbsp) of butter in the small bowl (Bowl #1) and set over the saucepan. Please reduce the bake time so it won’t be dry.
I promise, your guests will fall hard for it!The concept of Japanese Strawberry Shortcake may have been originated in the US with some adaptation. It could be under-beaten, if the batter deflate so fast when adding in flour.
I grew up in Japan and I have always wanted to recreate what for many years was my birthday cake. My decorating skills need some work, but your instructions were so detailed that everything turned out just like in your pictures!
=P I’ll do better job!
Do you think I need to make adjustments for that?Hi Tammie! )..however there’s one problem: the surface of the cake was not quite smooth, it felt like it had granules and it was a bit sticky.
LOL). How about i want make it more bigger cake? But after making several mistakes and see what was wrong, I know what to avoid. Lightly cover the sides of the cake with thin layer of the cream.Now add more cream to the side little by little. Good luck!!!
Also, I love your recipes!Hi Ophelia!
Or is it the temperature of the eggs on top of the Bain Marie?By the way, thank you for this recipe– I’m planning on making it for my mother’s birthday!Hi Nik! First attempt on the cake For the sponge cake, I adapted the recipe from Japanese Cooking 101 , adding some orange zest for a citrus-y boost and using the method I learnt from Julia Child’s genoise .
Any tips on trouble shooting a hard sponge cake?
www.ricenflour.com/recipe/how-to-make-japanese-fruit-roll-cake-recipe She reads manga, watches anime, has been studying the language in written and spoken form. How can I change this recipe to match my wants? The instructions were so clear that even though this was my first time making a cake like this it came out pretty good!! Japanese Strawberry Raindrop Cake. I didn’t want the syrup to be omitted just to skip alcohol, which is why I wrote “do not skip the syrup”.
Try watching a youtube video. I have one question. Soft peaks means when you lift the whisk, the cream will hold its line but the top peaks will be soft and after a second or two will fall back on itself.Spread the whipped cream evenly. No, you don’t have to wait for 2 days.
Only thing I would change is to half the amount of sugar used in the simple syrup that is spread over the sponge.
Thanks for detailed recipe! Let it cool completely.Wrap the cake with cling wrap and leave it in room temperature overnight. That way the sponge cake is flatter and you use 2 cakes to stuck up one on the other. I haven’t tried with 2 9-inch cake pan, but sure. So that’s an easy fix.
Thank you for trying my recipe! I have one more question.
When boiling, reduce heat to maintain a steady simmer. Do not use fat free milk etc. Small things (ingredients, technique, skill) matter. Before you begin whipping cream, make sure to chill your bowl and the heavy cream so that the cream will stay cold longer during the whipping process. I wonder if I might have over mixed during the adding of flour or undermixed the egg batter or even perhaps I shouldn’t reduce the sugar too much….Hi Brosche!
Is it possible to use that or do I have to adjust the recipe?Hi Pristina!
This is not a “fluffy” sponge cake, but it should not be firm or dry.
This really helps new and experienced bakers alike! This attempt was much better as the cake wasn’t as dense and it was a bit more spongey. It was good but the sponge was a little dry.. may I know why?
I tend to believe in peeling while it’s hot. If I may suggest ☺️ Use « Kirsch » for the liquor !
)Hi Megumi!
I truly enjoy your recipes and reading the background info. Just a couple of questions. Hi Tram! It could be over-bake.