Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Weigh 15g of unsalted butter, 10g of whole milk, and 10g of honey into a small bowl.
Watch out
Ensure ingredient measurements are accurate, otherwise the cake texture will be affected.
Microwave for about 15 seconds to melt the butter, stir well, and the liquid temperature should be around 50 degrees.
Watch out
Do not microwave for too long, otherwise the honey and butter will boil and splatter.
Add 110g of whole eggs into a large glass bowl, whisk well, then add 50g of fine sugar and mix until combined.
Watch out
Sugar must be fully incorporated into the eggs, otherwise it won't whip up easily.
Be careful of scalding when handling boiling water, avoid splashing while pouring.
Pour hot water into a large bowl as a water bath, place the egg bowl over it, beat on high speed first, remove from hot water when temperature reaches 35 degrees, switch to medium speed and continue beating until the falling batter leaves clear lines.
Watch out
Must remove from hot water immediately when temperature reaches 35 degrees, otherwise the eggs will be cooked and clumped.
Sift in the first portion of 60g low protein flour, fold gently from the bottom to combine within 20 folds, then sift in the remaining flour and continue folding within 20 folds until there are no white flour traces.
Watch out
Do not mix too many times, otherwise the batter will deflate and the cake won't rise.
Mix a small amount of batter with the honey milk mixture (around 40 degrees), then pour it back into the main batter and fold gently again until fully incorporated.
Watch out
Mix a small amount of batter with liquid first before pouring back, otherwise pouring liquid directly will cause severe deflation.
Line a 16 cm mousse ring with baking oil paper.
Watch out
Baking paper must fit snugly against the mold interior, otherwise the cake edges will be uneven.
Elevate the bowl slightly and pour into the mousse ring from a height to avoid big bubbles, then draw circles in the batter with a chopstick to distribute air bubbles evenly.
Watch out
Pouring from a height helps release large bubbles, and avoid scratching the paper at the bottom when stirring.
Must wear oven mitts when operating the hot oven to avoid burns from metal trays and oven walls.
Place into the preheated oven, bake at 150°C for 25 to 30 minutes until a chopstick inserted into the center comes out clean, then remove from oven.
local_fire_department150°C, 25 to 30 minutesWatch out
Do not open the oven door during baking, otherwise temperature drop will cause the cake to collapse.
Must use oven mitts when moving hot freshly baked molds to avoid burns.
Transfer the freshly baked cake to a cooling rack, peel off the bottom and side baking papers, and cool upside down.
Watch out
Must be cooled upside down, otherwise the sponge cake will easily shrink and collapse as it cools.
Keep fingers flat on the strawberry when slicing, keep blade away from fingers to avoid cuts.
Wash and drain fresh strawberries, remove stems, and slice them for later use.
Watch out
Strawberry slices must be even in thickness, otherwise the cake layers will tilt.
Pour 400g of cream and 40g of fine sugar into a large glass bowl, whip to soft peaks, take out 200g and refrigerate for decoration, and whip the remaining to stiff peaks.
Watch out
Over-whipping cream will cause oil and water separation into butter, place an ice water bath underneath when whipping.
Use a serrated knife when slicing cake, keep palm flat on cake surface, be careful not to cut fingers.
Slice the cooled sponge cake into layers about 1.5 cm thick, place the first layer on a turntable, spread whipped cream, arrange strawberry slices, cover with another layer of cream and smooth it out, repeat for the second and third cake layers to assemble.
Watch out
Spread whipped cream gently to avoid scraping cake crumbs into the cream and ruining the appearance.
Place the assembled and frosted cake into the refrigerator to chill and set for at least one hour.
Watch out
Insufficient chilling time will cause the whipped cream to collapse and deform when sliced.
When cutting the tip of the piping bag with scissors, keep scissors pointing away from body and fingers to avoid cuts.
Take out 200g of refrigerated decoration cream, whip slightly to firm peaks, and put into a prepared piping bag. Take out the chilled cake, spread soft chantilly cream evenly on top, pipe round decorative patterns along the edge, and finally top with fresh strawberries to finish.
Watch out
Apply even pressure when piping, otherwise the piped dollops will be uneven in size.
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