Condensed Milk Strawberry Cake｜Ohyoo Cooking

[Recipe · 6-Inch Mold]

Honey Sponge Cake
Whole eggs ··· 2
Egg yolk ··· 1
Honey ··· 25g
Granulated sugar ··· 60g
Cake flour ··· 70g
Unsalted butter ··· 12g
Milk ··· 15g

Chantilly Condensed Milk Cream
Whipping cream ··· 300g
Condensed milk ··· 33g
Fresh strawberries ··· as needed

[Baking Time]
170°C/338℉-28 minutes

[How to Make]
1. First, prepare the honey sponge cake. In a bowl, add two medium-sized eggs, one egg yolk, honey, and sugar. Stir over simmering water until well combined and fluffy.
2. Beat until thickened, with the batter in a state where droplets don't immediately disappear.
3. Add sifted cake flour. Heat butter and milk, then mix into the low-gluten flour evenly. Pour in the warm butter and milk mixture, and mix well.
4. Pour the batter into a mold lined with parchment paper. Bake and let it cool. Slice and set aside.
5. Slice fresh strawberries. Whip whipping cream and condensed milk together until it forms soft peaks.
6. Layer the sponge cake with cream and strawberries. Repeat this process, ending with a layer of sponge cake on top. Smooth the surface.
7. Use a favorite piping tip to pipe cream onto the cake, sprinkle with powdered sugar, decorate with some strawberries. Seal and refrigerate for four hours.

#strawberrycake