This is a beginner’s recipe book that moms and kids, grandma and grandkids can make together. It’s a square sponge cake made on an iron plate. Strawberries and cream are plentiful and very tasty.
Mold 39 cm x 24 cm
Tapioca flour 70g
Light butter 15g
Fresh cream 250ml
1. Crack eggs in a bowl, add granulated sugar and honey, mix with a whisk until it reaches 36°C in a water bath about 60°C hot.
2 Beat the dough with a hand mixer until it forms a ribbon. Sift in the cake flour, mix until dissolved, add unsalted butter and milk, mix well, pour into an iron plate lined with a baking tray, bake in a preheated oven at 190°C for 8-10 minutes.
3. When finished baking, put the cake in the refrigerator and let it cool. Add the granulated sugar to the whipped cream and beat with a whisk for 8 minutes.
4. Cut the sponge into 1/2, spread fresh cream on it, arrange 1/2 of the cut strawberries on top, cover with fresh cream on the sponge, keep it in the fridge overnight.
5. After removing from the refrigerator, cut with a knife warmed with hot water about 40℃ and put the strawberries on top.