Yield: One 6" Round Cake
Ingredient
190 g Whole Egg
130 g Castor Sugar
13 g Light Corn Syrup
3 g Vanilla Extract
120 g Cake Flour
33 g Unsalted Butter, melted
53 g Whole Milk
500 g Strawberry
Sugar Syrup (1/4 cup Water + 1/4 cup White Sugar boiled till clear)
Whipped cream (450 g whipping cream + 45 g sugar)
Instructions
Place a bowl of eggs, sugar, starch syrup and vanilla extract over top a pot of hot water and mix. Raise the temperature to 40 °C and remove it from the pot.
Using a whisk attachment, whip the egg mixture until it becomes pale and fluffy Sift the flour over and mix.
Add some batter to the melted butter and milk (50-60 °C) and mix. Pour back the melted butter and milk mix into the main batter and fold in.
Pour the batter into a 6.5" round cake tin, and remove air bubbles by banging on the table once.
Bake at 170 °C for 35-40 min, or until skewer inserted in the centre comes out clean. Let it cool.
Slice the cake into 3 pieces, and cut off the sides of the cake such that it is now 6" in diameter.
Put a sheet on the turning plate, sprinkle with sugar syrup, and apply the cream. Place another sheet over top and repeat the process again. Once the cake is filled, apply cream to the top and sides.
Decorate with strawberries.
Adapted from: Cooking tree 쿠킹트리
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