When it comes to baking, I like to take the easy way out. I make muffins and cakes that use ingredients I already have. Needless to say, my creations aren't pretty to look at. As long as they're tasty, I'm happy.
YK, on the other hand, is totally the opposite. To him, presentation is paramount. When he feels like baking something, it means a trip to the supermarket to grab a basketful of ingredients. The amount of money spent can buy us a fancy cake from the patisserie but as long as he enjoys the entire process, I'm more than happy to eat cake.
Inspired by a simple Japanese strawberry shortcake recipe he saw online, he decided to bake one last Friday right after booking out from camp. Maybe it is his way of relieving stress after a week of army training.
I could not believe that he could make a nice sponge cake using just 2 eggs, 60g cake flour, 60g sugar and 20g of melted butter. No rising agent was used, yet the cake turned out well.
It was the whipping cream that proved to be difficult. We whipped 300ml with a tablespoon of sugar over a ice water bath until it was thick and glossy when it suddenly curdled. There was no hope of salvaging. It happened again to the second batch.
We ran out of cream and had to drive out to get some new ones. Luckily he managed to get it right this time and quickly slapped it on the cake. Adding the strawberries made a huge difference. The results were quite stunning. And the cake was delicious too.