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.