I have shared the comparison chart in Anmitsu post. Gelatin, Kanten and Agar are used as coagulants in Japan. It does make a little more than I needed for the mold I have.
The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert.Īt the shop where the Mizu Shingen Mochi” originated, the raindrop cake only stays in its raindrop form for about 30 minutes so you can not take away, you have to eat it there. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. It’s terrific both ways – at room temp OR warm.Raindrop cake is actually called “Mizu Shingen Mochi” in Japanese. Especially with that (adventurous! risky!) scoop of ice cream I plonked on the side. As with most cakes, the inside is a little “pudding like” when it’s still warm from the oven (hence why most cake recipes sternly instruct you to be patient and let the cake cool fully before serving).īut for this Strawberry Cake, that “pudding like” texture with the warm strawberries just seemed to enhance the eating experience. Though recently, I really showed my wild side when I served it warm with ice cream – and it was to die for. So for me, a (big!) dollop of freshly whipped cream is mandatory for serving. I’m so unoriginal that whenever I see strawberries and baked goods, I immediately think cream. Some of the strawberries go inside the cake – not too much, I was a little overenthusiastic about this at first but the strawberries made the batter so wet and weighed it down so much it took 1 hour 40 minutes to cook! Most go on top – they hold their form pretty well but burst with juice when you bite into them. Whisk Wet ingredients first, then mix the dry in. Oil and yogurt or sour cream – as noted above, this is what keeps the crumb really moist as well as adding a touch of tang, reinforcing the brightness we get from the lemon.īeing that this doesn’t have creamed butter in it, it’s a one-bowl, hand mixed batter. Lemon – the freshness of lemon works so well in cakes made with berries! Proof -> Strawberry Cheesecake, Blueberry Cake, Blueberry Cheesecake Bars, Blueberry Lemon Loaf and Strawberries – 500g/1 lb to be exact! Some goes in the cake, most goes on top įlour, sugar, egg, baking powder, vanilla, salt – all the usual suspects in cakes I’ve used it for Blueberry Cake and this Lemon Yogurt Cake if you’d like to read feedback from people who have tried it (spoiler: it’s good!) It’s still a beautifully soft crumb, it’s just not as delicate as traditional butter and sponge cakes. The cake is made with a yogurt and oil based batter which keeps the crumb beautifully moist for days and gives it more structure than delicate sponge cakes made with creamed butter so it can stand up to the weight and considerable juices that sweat out of the strawberries. * No cheating = no food colouring, no strawberry flavouring, no fancy pants ingredients like freeze dried strawberries. So for now, here’s the cake you make with all those strawberries – the best easy cake recipe you will ever make bursting with fresh strawberries! And while infinitely doable by any home cook, it is quite an involved recipe. I’m getting close – and I’m SUPER excited to share it with you.
STRAWBERRY RAINDROP CAKE RECIPE CRACK
I’m confident 2020 will be The Year when I finally crack it. Just one bowl and a wooden spoon!Ī pink sponge cake with pink frosting made entirely with fresh strawberries without cheating* is a recipe that’s officially been in development for 3 years.
Loaded with 500g / 1 lb of strawberries IN and ON the cake, it’s a great way to use strawberries when they’re in season! Yogurt makes the crumb moist, it’s not too sweet and you’ll love the hint of lemon.
This Strawberry Cake is just about the quickest and easiest cake you will ever make.
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