Zuma’s head pastry chef Eddy Lee shares a sweet recipe in celebration of the restaurant’s fifth anniversary in Hong Kong…

Ingredients
Cake mix part A:
175g cake flour
75g caster sugar
3g baking powder

Cake mix part B:
50g melted unsalted butter
30g vegetable oil
Six medium-sized egg yolks

Cake mix part C:
Six medium-sized egg whites
75g caster sugar

Shortcake soak:
20g Kirsch
60g cold water

Filling:
400g whipped cream
One vanilla pod, scraped
10 small strawberries, cleaned, hulled and chopped for inner filling

Glaze:
70g strawberry jam
150g water

Decoration:
20 small whole strawberries, cleaned and hulled
Icing sugar and fresh flowers

Method
1. Cake mix part A: Sieve cake flour and gently mix in sugar and baking powder in a mixing bowl.

2. Cake mix part B: In a separate mixing bowl, combine butter, vegetable oil and egg yolks.

3. Cake mix part C: Whisk egg whites until frothy. Pour in sugar and whisk until at medium peak stage.

4. With cake mix part C, fold in cake mix part B until smooth. Now fold in cake mix part A until a light batter forms. Pour mixture into three eight-inch round tins. Bake in pre-heated oven at 175°C for about 15 minutes. Remove shortcake from tins and rest on wire rack to cool.

5. Mix shortcake soak ingredients together and brush on to each layer of the shortcakes.

6. For the filling, whip cream with vanilla pods. Keep the mixture cool until assembling.

7. Gently heat up water and strawberry jam. Brush mixture all over the decorating strawberries.

8. Spread whipped cream on to each layer and sprinkle diced strawberries on top. Repeat until the last layer of shortcake. Arrange whole strawberries around the first layer, then place second shortcake on top and repeat until you have two layers of strawberries. Decorate with flowers and icing sugar. Refrigerate for approximately two hours before serving. Enjoy!

5/F & 6/F, The Landmark, 15 Queen’s Rd Central, 3657 6388; zumarestaurant.com.