Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | OCHIKERON Create Eat Happy :)

By ochikeron · 60 min

Ingredients

Instructions

1. Beat the eggs and sugar in a bowl with an electric mixer until pale and fluffy.
2. Sift in the flour and fold it in with a spatula, then mix in the oil and vanilla if using.
3. Heat oil in a 6 inch (16 cm) frying pan. Pour in half the batter, cover and cook on low for 4 to 5 minutes until the surface is dry. Remove, wrap in plastic wrap and cool completely.
4. Mix the hot water and 1/2 tbsp sugar until fully dissolved, then stir in the rum if using.
5. Cut the strawberries, reserving some for topping. In a dry, clean bowl set over ice water, whisk the cream with 1 tbsp sugar until it forms soft peaks.
6. Brush the sponge with syrup and spread a layer of cream. Arrange cut strawberries on the cream, then coat with more cream. Top with the second sponge layer and frost the top and sides with cream.
7. Pipe more cream on top and garnish with the reserved strawberries.
8. Refrigerate for a few hours up to a day so the cream sets, then cut. Eat within the next day.

Summarized from ochikeron's video. Watch it for the details.

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