On Saturday night I decided that it was time to cook gumbo.
Here’s Steve helping by stirring the roux (for over 10 minutes!)
The gumbo needed to cook for a couple of hours and I got a bit bored waiting for dinner to be ready. I was flicking through one of my Japanese cookbooks when I saw a recipe for Strawberry Shortcake – Japanese style. If you have been reading my blog you may remember that I ate a lot of Strawberry Shortcake during our last trip to Japan. I even had a piece on my birthday when I was sick with a cold. It made me feel better.
Yum! Anyway, I’d wanted to try and make one for a while, but y’know, life and stuff sometimes takes up too much of my time. I read through the recipe and realised that a) I actually had almost all the ingredient needed b) the whole cake only required 80g of flour, which is not very much and is a bit of a bonus because me and flour aren’t really the best of friends.
So I sent Steve down to the Service Station to buy some cream and I got baking.
Then, the moment of truth. Did my cake turn out? Well, almost. It cooked nicely, but it stuck to the pan a little and didn’t look as light as fluffy as a Strawberry Shortcake sponge should be. I let it cool down good and proper.
I carefully sliced the sponge in half which was quite successful. I didn’t have any Kirsch on hand (being of Austrian descent I actually normally do 😊) which is what I was meant to put on the sponge first, so instead I used some of our recently made strawberry jam.
Then I put a whole load of cream and sugar and strawberries 🍓 on top of the jam, then put the top half of the sponge back on. I unfortunately (or maybe it was actually fortunate?) didn’t have enough cream to decorate the top and side properly. I was also a bit short on strawberries. So I just put a thin covering of cream on top and some strawberries. Not as pretty as it should be, but well, it was a spur of the minute decision to make this cake, so you can’t have everything.