Mar 3, 2011

Strawberry shortcake


During the month when I went on a baking hiatus, my Kitchen-aid mixer attempted suicide. I lent my mixer to someone and when I brought it home, I rested it on a table to press the button for my elevator. My mixer fell off the table onto the floor and my heart sank. I was so shocked that I couldn't even think straight. I picked her up and as I accessed her damages I was literally holding back tears.



As you can see, she suffered damages, but I'm happy to report that she's still functioning. She often whines when she is running...which makes me worried...but so far she's been doing well. We are going through therapy now in order to work out her issues. She seems to be feeling a lot better...but maybe it's just wishful thinking.

So, my injured Kitchen-aid mixer and I made this Strawberry Shortcake together. She did a good job. The egg whites were whipped to perfection and so was the whipped cream. KAM, Please don't die on me, I wouldn't know what to do without you. Here are the recipes.

Strawberry shortcake

Honey Chiffon Cake
translated from Eupho Cafe

4 eggs
70g sugar
2 tbsp honey
2 tbsp vegetable oil
2 tbsp milk
85g. cake flour
1/4 tsp cream of tartar


1. Line an 8” pan with parchment paper

2. Separate the egg yolks and the egg whites. Beat egg yolks, 20g of sugar, and honey until it’s light yellow. Mix in vegetable oil and milk until incorporated.

3. Preheat oven to 150-degree/300 degree.

4. Sift the cake flour. Fold the cake flour into the yolk mixture until just incorporated.

5. Add cream of tartar to egg whites, and beat until soft peaks. Then add 50g of sugar in increments, until stiff peaks are formed.

6. Fold in 1/3 of the egg whites into the egg yolk mixture. Continue until all the egg whites are incorporated.

7. Pour batter into prepared pan. Hit the pan gently against the counter once to remove large bubbles. Bake for 40 to 50 minutes. Allow cake to cool in the pan upside down. When completely cool, take the cake out of the pan.

Stabilized Whipped Cream

1/2 cup cold water
2 tsp gelatin
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla


1. Pour the gelatin in the cold water and allow the gelatin to sit for approximately five minutes. After the gelatin has bloomed, melt the gelatin mixture in a microwave for approximately 20 to 30 seconds.

2. Pour the heavy cream, sugar and vanilla in bowl of a mixer. Beat until the cream starts to thicken and add the gelatin mixture and beat until soft peaks form.

To assemble

1 lb strawberries
Honey chiffon cake
whipped cream
3/4 cup of slivered almonds, toasted


1. Cut strawberries into small dices. Save some strawberries for decorations, if you wish.

2. Cut cake into thirds.

2. Spread approximately 1/2 cup of whipped cream on one layer of the cake. Spread diced strawberries on the whipped cream and spread another 1/2 cup of whipped cream on top of the strawberries. Continue with the second layer.

3. Use the remaining whipped cream to frost the outside of the cake. Press almonds to the side of the cake as decoration.

15 comments:

CaThY said...

very pretty strawberry cake :)

wendyywy @ Table for 2..... or more said...

The cake looks really good and I'm sorry to hear about ur KAM.

PlumLeaf 李葉 said...

Beautiful cake and oh, poor KAM! Look after her well and I'm sure she'll do fine!

kk said...

you all are so sweet!! Thank you on behalf of Kam too! =)

j3ss kitch3n said...

beautiful cake and sorry to hear about your KAM.

bbg808 said...

omg kk you crack me up!!! you even named her :O well i hope KAM's injuries are not permanent and curable for you and for me. hahaha! btw i loved how u cut the strawberries into cute hearts and decorated the outside with almonds. so creative and neat!! you know if i were to do this i would have almonds all over that cake.

kk said...

Thank you, Jess!

bbg808-I only put the almonds because I can't make the edges smooth. haha =)

Christine said...

God your cakes are beautiful! I am glad your mixer is still alive. I would hate to loose such an awesome appliance :)

kk said...

Thank you, Christine. As for the mixer, I really don't know what I would do without it. =)

The Sweetylicious said...

the cake look so lovely! (: im sure your kitchen aid will continue to churn out more lovely bakes! (:

kk said...

Thanks, Sweetylicious! I hope you're right! I'll keep my fingers crossed. heehee =)

Taz said...

yum, that cake looks delicious! And I'm glad your kitchen aid is still okay!

kk said...

Thank you Taz! I hope she will be okay for a long time. =)

Claire said...

This cake is so cute, and I'm so sorry to hear about KAM! I don't know what I would if my beloved pink kitchen aid mixer were to get damaged.

kk said...

HI Claire! Thank you for stopping by. Fortunately, KAM is still going strong. heehee =)

 

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