Thursday, April 26, 2007

Eggless Strawberry Cake

This is my first post for a dessert and I am proud to say it is a cake! Sounds silly, I know...but this is my first attempt at baking and I am really happy to see positive results. It all started with me buying an electric beater. Its been a long time since I have been planning to add this to my collection of kitchen gadgets and finally it happened last Sunday. I was so excited that I couldn't wait to use it. I wanted to bake a cake pronto but I didn't have eggs at home. I didn't have the patience to run out to the store and get them and so i started searching for a recipe for egg less white cake. A lot of the recipes suggested using condensed milk, which also I didn't have at hand. After a long search I finally found this recipe which was pretty straightforward. I also had some fresh strawberries which I wanted to use. So using the white cake recipe I created my own strawberry cake. The end result was surprisingly good and i did not miss the eggs one bit.
The source for the recipe for egg less white cake was
My version of the cake :

3.5 tbsp unsalted butter at room temperature
1.25 cups plain flour
1/4 tsp salt
1/4 tsp vanilla extract

1/2 cup sugar + 1 tsp for strawberries

2.5 tsp baking powder

1/2 cup milk

1 cup fresh strawberries chopped
a few drops of lemon juice


Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and keep aside. This will bring out the juices from the strawberries and make them a little moist. Sift together the baking powder, salt and flour.Next, cream the butter and sugar. Then add a little flour to the butter and sugar mixture. Mix it and then add a little milk and mix. This way, add flour and mix alternately. Finally, fold in the strawberries to the batter using a spatula. Grease and dust baking pan with butter & a little flour to prevent cake from sticking. Bake in a 375 degrees F preheated oven for about 35-40 minutes. Remove from oven and let cool before cutting pieces.
Enjoy cake with a cup of chilled milk!


TBC said...

The cake looks good ! & it is eggless too!

Prachi said...

its actually a question..if anyone can answer for me i will be thankful. Here s the question- In all the recipes they generally use the word CUP. Which size cup do they talk about...i mean i am always confused about it...that how much ingradients i should take and which size cup to use.

sonali said...

I have tried ur cake a no of times ...sorry for the late comment.tried withlot of diff.fruits.the recipe is a fav.My 6 yr daughter tells me to make bhatukali the name and blog too.lahAnpanchi Athavan yete

Anonymous said...

Thx for the recipe! I'm gonna have fun baking it!
@ prachi- usually a cup stands for a normal tea cup which is smaller than a coffee mug/cup! :D

Me... said...

Dear Prachi,

In my opinion, a cup refers to a regular standard cup of 237 ml, that you should get in any of hte stores. You woulkd get them as 1 cup, 1/2 cup, 1/3 cup and 1/4 cup.
Happy cooking!

Courtney said...

recipe is delicious! I decided to try it with cupcakes and it turns out really great. Bake the cupcakes for about 18-20 minutes. Iced the top and put a strawberry heart on it..very cute! Thanks for the great eggless recipe!

Pooja said...

What does 1.25 cup mean? I do have standard measuring cups at home. Does 1.25 mean 1 and 1/4th cup?

Pooja said...
This comment has been removed by the author.
Tee said...


1.25 cup does actually mean 1 and 1/4th cup. If you have a standard measuring cup, you should have the marking for 1 1/4th cup on it.

Swarupa said...

Wow! Pharach chhan! Hi recipe jabardast aahe. Cake was wonderful, light and no one believed it was eggless. You just wont miss egg :).
Thanks! You made my day.

Tarun said...

I would like to try this recipe tomorrow. Just wanted to confirm if plain flour means wheat or maida??
Please replyy...

Tee said...

plain flour means maida.

Hope it goes well. Let me know.