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Japanese Strawberry Cake
Ingredients
  • subheading: Cake:
  • 80 g (⅓ cup) whole milk
  • 50 g (3 ½ tablespoons) unsalted butter
  • 75 g (½ cup + ½ tablespoon) cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g (5 ½ tablespoons) sugar (caster sugar if available)
  • subheading: Strawberries:
  • 12 oz to 1 lb (340 g to 450 g) strawberries , divided
  • 1 ½ teaspoons sugar
  • subheading: Whipped Cream Frosting:
  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • ¾ teaspoon gelatin (Optional)
  • 2 tablespoons cold water (Optional)
  • subheading: Cake Syrup:
  • 2 tablespoon sugar
  • 3 tablespoons hot water
Steps
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