Japanese Strawberry Shortcake Makes one 7 or 8-inch layered cake For Noriko’s sponge cake: 4 large eggs, white and yolks separated 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once 3 tablespoons milk, at room temperature 1/2 teaspoon vanilla extract 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times 1.2 ounces (22 […]
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** This week we’re getting ready for Hinamatsuri (Japanese Girl’s Day, March 3rd) next week! Earlier this month I read a post on Serious Eats about making homemade conversation hearts for Valentine’s Day. I immediately thought of adapting the recipe for Hinamatsuri, and used it to make flower shaped candies that are perfect for tying […]
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