TOday, i would like to talk about many things!
0. KUMATO!
1. brother arrived yesterday from america!
2. shortcake!
3. obsession to make a lighter fluffier sponge cake-> japanese style!
Let us begin!
My mother, went to a Master chef Fair and brought home many freebies!
including!
-chocolates, salmon XO sauce, alfalfa sprouts ;p, ginger stuff in a bottle , little cake things, a turkey!! *oh noo!! we have two turkeys stuffed in our freezer now! (another friend of mums recently bought a new TV at BING LEE ...and you know how they give u a frozen turkey?? The friend gave it to us! and since it was sooo big, me and mum spent like an hour chopping it up...it was quite horrible cuz it was so big!*
anyway, amongst the freebies *my mum was sooo happy that day... ;P* there was KUAMTO!~!
i heard katie talking about it! so i was so happy to actually see it for real!
Its like a genetically modified food but it doesnt use animal DNA but uses dna from anther food and cross bred it! so it takes sweeter than a normal tomato! it was delicoius!


Okay, so since my brother came back, we decided over yum cha that i would bake for him a japanese strawberry shortcake!
It is like a layered cake with fresh strawberries,
Hmmm, it took me ages to do it! cuz the recipe needed you to prepare like 3 things! and since i was dealing with cream, i needed the cake to cool before i did anything! or else the cream would melt.
So it took me ages! First time making this, and i thought it wouldnt be good at first because the egg whites did not beat properly, because they were NOT at room temperature therefore they could not become white and fluffy! (dang!-this would later lead onto my last topic i want to talk about) But it came out okay, althouth the sponge itself ended up a bit heavier than wanted.

Therefore, i went on the internet and searched for light fluffy japanese sponge cake, like the ones you commercially eat and ones from SAVOY cake shop!
i reallllyy want to master making that light type
and i remembered that japanese sponge cake is called kasutera!
really nice Honey sponge cakes, and they usually come in chocolate and green tea, etc!
so that is my next goal !
Which comes to my last point.
I REALLY WANT TO TRY THIS RECIPE
im uber excited!!! i hope i can make those commercial light fluffy cakes ;D
i have much to learn!
because one of my failure points from my shortcake was that i didnt use the right flour!
i thought CAKE FLOUR was the same as SELF RAISING FLOUR! but its totally not!
no wonder sponge was heavy!!!
Its apparently, the finest flour available, made especially for bakers to make desserts ;) they dont sell it in australia but u can make it urself!
a substitute is
1.75 cup of plain flour and 0.25 cup of cornstarch and TADA!!! here is ur cake flour!
SOOOOO GNA TRY THIS RECIPE AGAIN HOPEFULLY AND SEE WHAT HAPPENS!!!
i really want to make herb bread too cuz ive got like a herb garden literally growing in my fridge cuz i bought so much
oregano, thyme and parsley....woohoo!!
There is more to come yet!!!
Love, wannabe Baker Lynn ;)