The strawberry shortcake of my youth is not the real shortcake, it is closer to a sponge cake. And a sponge cake is closer to angel food cake than it is to short cake although they all use pretty much the same ingredients.
But we are all seafood impoverished where I live, farthest from the oceans as can be, and so unable to afford imported sponges from the coastal states just for dessert sponge cakes.
^Joke.
So obviously we cannot afford imported angels either.
^Joke extended.
Sponge cake sadly lacking in oceanic sponges <overextended/death of joke.
Egg weight = fat + sugar + flour weight
It's like a scale and the two sides are perfectly even. And then you throw away the egg shell and the scales go thunk. That's how precise the balance is.
Egg divided. White beaten to stiff peak, yolk mixed with other ingredients.
Baking powder if you want to, if you must, if you feel insecure about the whole thing, if you think it will help, if it's what your mum showed you, if it's how you do things, if you'd like something sturdier, if you do not trust eggs to denature as all eggs do when exposed to heat. Like me.
Right out of the oven like this, it was the best strawberry shortcake I've ever had. It tastes wonderful. I should probably mention I put cinnamon and ginger powders in there too. These things cooked in about ten minutes.
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