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 Cooks.com.
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!