Saturday, May 1, 2010

Strawberry Shortcake by Kki ケーキ

I am very surprised to be able to have this cake and many thanks to Ice for reserving the few slices of strawberry shortcakes (i.e. Kki don't make strawberry shortcake in slice anymore unless its whole cake order as they give priority to our mousse cakes).

Strawberry Shortcake @ Kki

When I first had Canele's strawberry shortcake, my impression of that was really bad. I simply couldn't understand why the sponge was dry and rough. It was only after communicating with some of my readers that makes me realize there is a distinct different between those made by Japanese confectionaries and patisseries.

Having eaten Patisserie Glace's and Kki's strawberry shortcake within a short time frame, I would say each has its strength, while Patisserie Glace's has a very light yet dense sponge, a distinct characteristics of a good Japanese sponge; Kki's sponge is slightly porous with resemblance of a soft genoise cake.

Since Patisserie Glacé is known to use only basic ingredients of egg, milk, flour and sugar with no baking powder, stabilisers and preservatives. It is natural that the sponge is slightly sweeter to get a moist and tender sponge. Kki's adopts a light and airy sponge, which is less sweet than a regular sponge cake.

As for cream, both are very close, apart from Kki's being slightly watery or thinner.

Frankly speaking, Yuan and I like both versions and I feel that there is no point figuring out which is better. At the end of the day, it still voice down to individual's preference and should you ask me about my favourite strawberry shortcake, it will be none other but Arinco King.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

9 comments:

ice said...

"Since Patisserie Glacé is known to use only basic ingredients of egg, milk, flour and sugar with no baking powder, stabilisers and preservatives. It is natural that the sponge is slightly sweeter to get a moist and tender sponge."

fen, I don't quite get this part. Why should it be "sweeter" even if no baking powder, stabilisers & preservatives are used?

Fen said...

Sugar is a vital ingredient in baking as it helps cakes retain their moisture and also soften flour proteins. Apart from holding the cake, sugar is a natural preservative =)

When sugar is drastically reduced, the cake will sink, unable to hold its shape; and becomes crumbly in texture. That is why not all patisseries allow reduction of sugar or even if they do, they usually won't go beyond a certain percentage.

One common characteristic between Patisserie Glace & Arinco King is that the sponge is generally sweeter and both claim to use eggs as a natural leavening agent. If you eat the sponge on its own, u will notice it is on the sweet side but together with the cream, the overall taste is more "balanced".

ice said...

Thanks fen for the clarification. I refer to this post.

Fen said...

Ordered this for my mummy's birthday. A whole cake serving 5-6 portion (13x13cm) costs $40.

Pretty surprised Yuan didn't like this one, he associated this cake to be very similar to Decadence cakes' Strawberry & Mango Cream. I am not sure if this is due to his preference (i.e. he doesn't like strawberry shortcake as much as I do) but the so-called butter aftertaste seems to put him off.

On the contuary, daddy prefers the soaked genoise sponge from Canele while my mum and sisters have not much preference over the two.

ice said...

fen, what do you mean by the butter aftertaste? I don't quite get it since it's not a buttercream cake nor does Ken use a butter sponge.

I already told you fen, most people prefer their cakes very soft & moist. So it's no surprise daddy prefer Canele's amply soaked genoise sponge. I'm not saying daddy or Yuan can't appreciate cakes, but in general, most would rather a bad Japanese soft sponge cake than one made with genoise sponge, the latter I've grown to appreciate a whole lot more.

Fen said...

I don't know. He mentioned there is an oily aftertaste which makes him nausea but this happens so far twice. I doubt I will know what is it since I don't feel it for both cakes. Might be something he is allergic to but in too small quantity to result any rashes. He reacts the same manner when he takes prawns and lobsters.

taster said...

Fen, I think Yuan must be allergic to sea salt.

Fen said...

Eeh, is sea salt used in cakes or cream? Thought both sea salt and table salt are just sodium chloride with varying contaminants / minerals?

I can't associate oily aftertaste with salt? Abit hard to imagine.

taste said...

French cake bakers might use sea salt because it has a fuller taste. And sea salt really comes from the sea.

I'm not sure too about oily aftertaste. I have not yet tasted Kki's cakes. The location is too inconvenient.

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