Strawberry Cotton Spongecake

Just realised that this week, I didn't bake as much. I met up with my Professional Baking Coursemate on Tuesday at Caffe Pralet. We chatted on what we have been doing since our course. She has been selling her cakes to friends and relatives, and considering to open her own cafe, while I, have been baking at home quite aimlessly.

I did durian puff again on Thursday evening. This time, I used the receipe from "The Pie & Pastry Bible". It turns out to be lighter than the previous recipe I have.

Today, I decided to try the Cotton Sponge cake from Baking Mum. I separated the batter into two 7" cake pan. The cake turns out to be soft on the perimeter area, but pretty bouncy and wet on the inside. I spread the strawberry jam on the cake, and hopefully, it will taste good with the combination. :)

I bought this tub of Strawberry jam from Creative Culinaire School. It cost me $38/tub, but the quality is very very good. I knew it because I've learn baking from the school, and they use this strawberry jam. It's rich in strawberry taste, not overly sweet and not sour. PERFECT! It's made in Italy.