Strawberry Cake Taco

Ingredients

Cake

2 eggs

23g vegetable oil

26g milk

26g cake flour

26g granulated sugar

1 tbsp vanilla extract

1 tbsp lemon juice

Filling

180g heavy cream

28g granulated sugar

Fresh strawberry cubes

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:

1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Mix in egg yolks. Set aside.
3. Line the baking tray with parchment paper or baking mat. Preheat the oven to 302℉(150℃).
4. Add lemon juice, sugar and vanilla extract in to the egg white bowl. Use a hand mixer to beat until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into a piping bag.
5. Pipe out batter on the baking mat (about 6 cm in diameter). Send into the oven and let bake for about 28 minutes or until golden brown. Take the tray out of the oven and let the cake cool down.
6. In a clean bowl, bring together heavy cream and sugar. Use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Shape the cake like a small taco, pipe in whipped cream, add in some fresh strawberry cubes, cover with more whipped cream and garnish each cake taco with strawberries.