in ,

Japanese Strawberry Cake


Ingredients                         Grams

Egg                                         430

Sugar                                      290

Salt                                              4

Emulsifier                                 29

High Ratio Flour                    240

Baking Powder                        6

Milk                                         100

Sorbitol                                     25

Unsalted Butter (Melted)       85

Vanilla                                        5


1. Add all the ingredients except sorbitol and melted butter into the mixing bowl.

2. Whisk on high speed for 2 minutes and continue on medium speed for 10 – 15 minutes.

3. Mix until batter Specific Gravity is about 0.4 (200g) to 0.42 (210g) which relates to 200g – 210g batter weight in a 500ml / cc container.

4. Add sorbitol followed by melted butter on slow speed for 30 seconds. The final Specific Gravity of the Batter should be between 0.42 (210g) to 0.45 (225g).

Written by iCookAsia

iCookAsia, originally known as "TryMasak' is the first recipe video channel in Malaysia. Since its creation in 2008, TryMasak has grown and evolveed from online recipe sharing website into online media platform for chefs to showcase their talent and for brands to promote their products and services. Currently we have more than 2,000 recipes in video format from Malaysia and other Asian countries.


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