ÌNGRÊDÌÊNTS
Fôr the spônge cáke :
- 40 g unsálted butter (40 g = 3 Tbsp)
- 30 ml whôle milk (30 mi = 2 Tbsp) (See Nôte)
- 4 lárge eggs (1 egg nô shell = 50 g)
- 120 g gránuláted sugár (120 g = ½ cup + 2 Tbsp)
- 120 g cáke flôur (rôughly 1 cup) (Nô cáke flôur? See Nôte)
- Shôrtening/Côôking Spráy/Butter
- 30 ml wáter (30 ml = 2 Tbsp)
- 38 g gránuláted sugár (38 g = 3 Tbsp)
- 1 Tbsp yôur liquôr ôf chôice (See Nôte)
- 473 ml heávy creám ôr heávy whipping creám (473 ml = 2 cups/1 Pint páckáge) (36%, át leást 30-35% fát)
- 38 g gránuláted sugár (38 g = 3 Tbsp) (use 8% ôf heávy creám: 473 ml x 8 % = 38g)
- 450 g Stráwberries (450 g = 1 lb) (fôr filling ánd decôrátiôn – buy extrá) (See Nôte)
- 10 blueberries
- mint leáves
- Máke sure the eggs ánd butter áre át rôôm temperáture. Sift the cáke flôur át leást twice.
- Pláce the cáke pán ôn tôp ôf párchment páper, tráce árôund the pán ánd cut ôut the circle. Greáse ône side ôf the párchment páper ánd álsô bôth bôttôm ánd sides ôf the cáke pán with shôrtening/côôking spráy/butter. Then fit the párchment páper in the cáke pán. (Ì ávôid párchment páper ôn the side becáuse sômetimes it pulls the bátter ánd áffect the finál result ôf the cáke).
- Preheát ôven tô 350F (180C). Ìf yôu use cônvectiôn ôven, preheát tô 325F (160C). Ìt’s álwáys better tô preheát lônger, preferábly 15-20 mins lônger. (see Nôtes belôw fôr the reásôn).
- Prepáre á dôuble bôiler. Ìf yôu háve never dône this befôre, pleáse see Nôtes sectiôn belôw. Turn ôn the stôve’s heát tô high ánd bring the wáter in the sáucepán (Pôt A) tô á rápid bôil. When bôiling, reduce heát tô máintáin á steády simmer. Put the 40g (3 Tbsp) ôf butter in the smáll bôwl (Bôwl #1) ánd set ôver the sáucepán. Let the butter melt gently.
For full instructions kindly visit : www.justonecookbook.com
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