JAPANESE STRAWBERRY CAKE recipe - Cách làm BÁNH KEM DÂU kiểu Nhật

(Eng sub & Tiếng Việt) The cake for spring, for love and for everybody who loves perfection.
INGREDIENTS
A. Sponge cake (spring form pan 16 - 18 cm in dia.)
30 gram corn starch
30 gram all purpose flour
20 gram oil
10 gram milk - at room temp
3 eggs (medium sized) - at room temp
60 gram sugar
½ tsp cream of tartar
a bit salt
B. Frosting cream
We used 200 ml whipping cream and 200 ml topping cream.
Topping cream is vegetable cream, usually sweetened and helps the cream to be more stable, easier to be handled. If you can't find topping cream at your place, you can use 350 - 400 ml whipping cream (32% fat at least) and 50 g sugar.
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