(untitled). 150g Eggs (5.29 oz) 100g Sugar (3.53 oz) 90g Cake/Pastry Flour (3.17 oz) (Please use Cake Flour if you can. Pastry flour is fine but Cake Flour is b (untitled) 150g Eggs (5 29 oz) 100g Sugar (3 53 90g Cake/Pastry Flour 17 (Please use Cake if you can Pastry flour is fine but b
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(untitled)

 
(untitled). 150g Eggs (5.29 oz) 100g Sugar (3.53 oz) 90g Cake/Pastry Flour (3.17 oz) (Please use Cake Flour if you can. Pastry flour is fine but Cake Flour is b

150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary.

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Views: 31585 Submitted: 12/06/2013