The moist Japanese Vanilla Sponge layered with Chantilly Cream and fresh strawberries is the best way to end your meal!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 6
INGREDIENTS:
- Japanese Vanilla Sponge
- 3 Eggs
- 95g Sugar
- 30g Milk
- 90g Cake flour
- 30g Melted unsalted butter
- Chantilly Cream
- 400g Dairy whipping cream
- 40g Icing sugar
DIRECTIONS:
For the Japanese Vanilla Sponge
- Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
- Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon stage.
- Fold in the sieved flour into the batter.
- Lastly, add in the melted butter and fold it well.
- Bake it at 180°C, non-fan mode for 25 minutes.
For the Chantilly Cream
-
Whisk the cream until soft peaks.
-
Add in the icing sugar and whisk until it is stiff.
-
Chill until you are ready to use it.