Since there is only the 2 of us, and I like to freeze things ahead so I don't have to bake all the time I always pour the batter into a regular 12 muffin tin. When I need a short cake I just take it out of the freezer, heat and slice it in half. Top it with sliced strawberries, if you want to have a little juice mash the strawberries with a bit of sugar before you put them on the cake.
2 large eggs
1 c. sugar (200 g)
1c. soft white flour +1T. (118 g)
1 tsp. baking powder
1 tsp. salt
1/2 c. whole milk (122 g)
1 T. butter (14 g)
1 tsp. vanilla
In a mixing bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored.
Combine flour, baking powder and salt; beat into the egg mixture.
Heat milk and butter just until butter begins to melt. Beat into egg mixture and a vanilla ( batter will be very thin).
Pour into a: greased 8 inch square baking pan
6 jumbo muffins
12 regular sized muffins
Bake at 350 degrees for 25 minutes, then cool on a rack
Stable Whipped Cream
Make 4 cups of whipped cream, half the recipe if you don't need that much.
I love whipped cream but the problem is when you make it and put it into the fridge it will break and become watery after a day or two. This is a great trick to keep that whipped cream perfect for 2 weeks, enough time to finish the strawberries you bought at the store.
1 tsp. gelatin
2 c. whipping cream (464 g)
1/2 c. sugar (100 g)
2 tsp. vanilla
In a medium bow, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl form the heat and let cool to tepid.
In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the sugar, vanilla and whip to the consistency of shaving cream. Add the tepid gelatin mixture slowly to the whipped cream and whip until it will hold a soft peak. This will keep in the fridge for 2 weeks perfect no breaking at all.