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Japanese Strawberry Shortcake
A light and fluffy Japanese-style strawberry shortcake with airy sponge, soft whipped cream, and fresh strawberries. Perfect for celebrations or a delicate dessert any time of year.
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Critical Success Points
- • Stabilizing egg whites with lemon juice and gradual sugar addition.
- • Folding the meringue gently to retain air.
- • Baking at the correct low temperature (160 °C) to keep the sponge soft.
- • Cooling the cakes completely before frosting.
- • Whipping cream while the bowl is cold for maximum volume.
Safety Warnings
- • Handle hot oven and pans with oven mitts.
- • Melted butter is hot; avoid splatter burns.
- • Whisking egg whites at high speed can cause the bowl to spin; keep hands clear.
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