Full Recipe:
Ingredients:
Sponge Cake:
3 egg yolks (room temperature)
3 egg whites (room temperature)
40 g (3 tbsp) caster sugar (for yolks)
40 g (3 tbsp) caster sugar (for whites)
1/2 tsp cream of tartar or lemon juice
1 tsp vanilla paste or vanilla extract
50 ml (3+1/2 tbsp) milk (room temperature)
Pink food coloring (optional)
90 g (3/4 cup) all-purpose flour
10 g (1+1/2 tbsp) cornstarch or all-purpose flour
1/2 tsp baking powder
Filling:
470 ml (2 cups) whipping cream or heavy cream (chilled)
6 g gelatine leaves or gelatine powder or agar agar
30 ml (2 tbsp) whipping cream or heavy cream (hot)
1 tsp vanilla paste or vanilla extract
55 g (1/2 cup) powdered sugar
About 13 strawberries (washed and dried)
Directions:
read more on next page
