STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE

Ingredients:
Chiffon cake:
¾ cup + 2 tbsps Cake flour
1/3 cup sugar
1 ½ tsp baking powder
¼ cup corn oil
4 eggyolks
1/3 cup water
1 tsp. strawberry flavor
1 tsp. vanilla
½ tsp. salt
4 eggwhites
1/3 cup sugar
¼ tsp. cream of tartar

For topping:
2 cups non dairy whipped topping
500 grams strawberries
¼ cup strawberry jam
2 tbsps. water

Instructions:
1. Preheat oven to 350F
2. Prepare 9-inch baking pan lined with paper
3. Sift dry ingredients and mix all first 9 ingredients
4. Beat remaining 3 ingredients until stiff.
5. Fold/combine both mixtures with a whisk
6. Bake in oven for 30 minutes until springy. Do not prick. Cool inverted for 5 minutes.
7. Slice the cake into two horizontally.
8. Slice the strawberries.
9. Whip the cream until medium peak.
10. Put some cream in the center and add strawberries.
11. Cover with the second layer of the cake and ice the whole cake.
12. Make rosettes as a border for the whole cake.
13. Top with sliced strawberries.
14. Cook jam with water until slightly thick.
15. Strain and brush on top of strawberries.
16. Refrigerate until ready to serve.