The "Strawberry Shortcake" we made this week was really more of a yellow sponge cake with strawberries and cream, since traditional strawberry shortcake is more of a biscuit with the strawberries and cream. Even though we made a simpler version of the traditional cake, it still turned out pretty nicely.
We started out making the cake, which was an egg foam batter, similar to the swiss roll recipe. I learned from the swiss roll that egg foams can tend to be a little dry, so I made sure I remembered to use lots of simple syrup when layering.
While the cakes were baking, we made whipped cream, sliced strawberries and dipped strawberries in chocolate. Once the cakes were baked and placed in the blast chiller for a few minutes, we cut each cake into 3 layers and started layering.
The layers were yellow sponge covered in rum flavoured simple syrup, a thin layer of whipped cream and then an even layer of sliced strawberries.
We decorated the cake similarly to the black forest but learned to use a comb on the side. The metal comb was used to create ridges. The comb is kind of tricky to use as you need to have a thick coating of cream on the side so when you pull the comb through, you don't see cake, but when there is too much cream, it makes it a little difficult to the make the ridges look even.
Since class has ended and it may be a little while until I take another one, I will keep baking and posting about what I make...so feel free to make suggestions on things you would like to see :) Thanks for reading!
