Japanese Strawberry Shortcake | Sponge Cake Recipe | Emojoie Cuisine

 

After subscribing to my channel if you click the bell mark you can receive new video notifications I would be grateful if I could get thumbs up We post unpublished photos and videos on YouTube to the Instagram I also have a preview of the next new video so please do follow it FacebookTwitter Ingredients 15 cmWhole eggs 2 piecesGranulated sugar 60 gMilk 15mlCake flour 60 gWater 30 mlGranulated sugar 15 g2 teaspoon brandy optional Heavy cream 400ml 35 40 fat Granulated sugar 32 g170 C 25 min Conversion guide15 cm 6 inch 18 cm 7 inch 1 4 to 1 5 times15 cm 6 inch 21 cm 8 2 inch 1 8 to 2 times15 cm 6 inch 24 cm 9 4 inch 2 3 to 2 5 times18 cm 7 inch 21 cm 8 2 inch 1 4 to 1 5 times18 cm 7 inch 24 cm 9 4 inch 1 8 to 2 times18 cm 7 inch 15 cm 6 inch 0 65 to 0 7 times You can also calculate based on eggs For example if the original recipe is for mold in 18cm diameter and 3 eggs used for it to convert the recipe for 15cm mold you can reduce 1 egg and only use 2 3 0 66 times of other ingredients Preheating is necessary Even if the recipe was written without preheat oven you must preheat the oven and please start baking when the oven reaches a set temperature The result of baking may be changed depending on each oven at home The temperature and the baking time in this recipe is only a guide Please check the degree of baking stuff before taking it out from the oven and then take it out Emojoie Cuisine Recipe Book In Japanese Thank you for your cooperation in translation ASMR

 

 

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