Strawberry Shortcake
I wanted to make a cake for my sister's birthday, and the week preceding had asked her "What kind of cake would you like?" and she quickly said "fruit cake. Like the fruit paradise cake. Lots of fruits on top." Ok - challenged accepted. I've never really baked a cake-cake before - not one that is decorated with cream or any frosting, or any fruits or whatever, so this was really quite a steep challenge. Firstly, I went to look for a recipe, and landed upon this: I had made a swiss roll previously, and the techniques are pretty similar in terms of beating the egg whites and folding it into the yolk+cake mixture, so I was quite confident I could do this. But the greatest challenge was really whipping the double/heavy cream. Firstly, double cream has to be of 36% fat and above. The cream you get at supermarkets is at most 35% which whips, but doesn't hold very well. Ming Guang kindly drove me to Phoon Huat where they sold all sort...
