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Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream. 4/4 was my darling’s birthday, so I made this shortcake for him I received many requests for shortcake, so I’m finally making this tutorial!!! ——————————— Strawberry Shortcake (Birthday Cake Recipe) Difficulty: medium Time: 2 hours (6 hours or a day cooling time) Number of servings: 1 cake Necessary Equipment: 18cm (7.1-inch) round cake pan electric mixer Ingredients: ((Sponge Cake)) 2 eggs *room temperature 60g (2.1oz.) granulated sugar 60g (2.1oz.) cake flour 20g (0.7oz.) melted butter ((Syrup)) 20ml hot water 1/2 tbsp. granulated sugar 1 tsp. rum *kirsch, brandy, or any kind of liquor you like ((Decoration)) fresh strawberries 300ml fresh cream (heavy whipping cream) 1&1/2 tbsp. granulated sugar a few drops vanilla extract 1 tbsp. rum *kirsch, brandy, or any kind of liquor you like Directions: ((Sponge Cake)) 1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F). 2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture. 3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter …

In this video, Betty demonstrates how to make her Best Chocolate Cake with Double Frosting. This cake is composed of three moist chocolate layers that are frosted with Betty’s Never Fail White Icing and then Betty’s Rich Chocolate Frosting over the top of that. It is a gorgeous cake and is absolutely delicious! You will find the two cake icings in separate videos. Ingredients: ¾ cup plus 2 tablespoons cocoa powder 1 cup boiling water 2 tablespoons butter, softened to room temperature 2 cups sugar 2 cups self-rising flour ½ cup additional butter, softened to room temperature ½ cup buttermilk 2 eggs 1 teaspoon vanilla extract Betty’s Never Fail White Icing (video is in bettyskitchen) Betty’s Rich Chocolate Frosting (video is in bettyskitchen) dark chocolate curls or shavings, optional In a small saucepan, combine ¾ cup plus 2 tablespoons cocoa powder, 1 cup boiling water, and 2 tablespoons butter. Stir until smooth and set aside. Place 2 cups sugar and 2 cups self-rising flour in a large mixing bowl and stir until well-blended. Add cocoa mixture and ½ cup butter. Use an electric mixer on medium speed to blend. Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. Ladle batter into 3 greased and floured 8-inch cake pans that have lined with waxed paper on the bottom. (I used 8 ¾-inch cake pans, resulting in thinner layers and shortened cooking time.) Bake at 350 degrees (F) for approximately 25 minutes, or until a toothpick inserted …