470 ml (2 cups) whipping cream or heavy cream (chilled)
6 g gelatine leaves or gelatine powder or agar agar
×
Ezoic
30 ml (2 tbsp) whipping cream or heavy cream (hot)
1 tsp vanilla paste or vanilla extract
55 g (1/2 cup) powdered sugar
×
Ezoic
About 13 strawberries (washed and dried)
Directions:
Sponge Cake:
Preheat the Oven:
Preheat the oven to 160°C (320°F).
Line and grease a 20x20cm (8×8 inch) cake pan.
Whip Egg Whites:
In a large bowl, whip the egg whites with cream of tartar until foamy.
Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.
Prepare Dry Ingredients:
In another bowl, sift together the flour, baking powder, and cornstarch.
Mix to combine and set aside.
Beat Egg Yolks:
In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
Add the milk and pink food coloring (if using) to the yolk mixture.
Gradually add the flour mixture, mixing just until combined. Do not overmix.
Casserole with Spinach and Potatoes: A Delight Inspired by Spain
Lemon Cream Swiss Roll: A Zesty and Delightful Twist on a Classic Dessert!
classic Southern Potato Salad
Transform your chuck into a roast so delectably tender that its swift 5-minute preparation will remain a well-guarded secret.
Here’s how to solve if the washing machine jumps and moves during the spin
Fluffy Egg Cups: Your Go-To Breakfast Delight!
If you own this plant, you’re lucky: this is why it’s worth pure gold at home.
My Husband Yelled at My Birthday Party That I Was Too Old to Want — My Friend Took Revenge on My Behalf
I Came Home to Find My Kids Sleeping in the Hallway — What My Husband Turned Their Bedroom into While I Was Away Made Me Feral
