hanukirasoi

My son, like every other child,  is fond of cakes and pastries. Whenever he watches TV or finds cake pictures in news paper he start requesting for cakes. So, I decided to try my hand at baking a cake, and the result was better than I had expected. Every now and then I try to bake different varieties of cake. Today I am sharing the recipe for strawberry cake in which I have used fresh strawberries which are first caramelized and then, used in the batter.

Baking Time : 25-30 Minutes     Serving : 8-10

Ingredients :

• 2 Eggs
• 1 1/4 cup Refined Flour
• 3/4 cup Fresh Strawberry
• 3/4 cup Sugar + 4 tbsp Sugar
• 1/4 cup Milk
• 1/2 cup Butter
• 1 1/2 tsp Baking powder
• 1 tsp Vanilla Essence
• A pinch of fresh grated Nutmeg powder
• A pinch of Salt

 For Frosting :

• Package double cream
• 1 cup Sugar
• 1 tsp Vanilla essence

Method :

For the Strawberry Cake:

• Preheat oven to 180 C. Spray three or five 8-inch pans with non-stick cooking spray.
• Finely chop strawberries. Put strawberries in a pan and keep on medium flame. Add sugar to it and cook till sugar melts and mixes with the strawberries well. Turn off the heat and keep aside.
• Sift the flour, salt, nutmeg powder and baking powder in a bowl.
• In a separate bowl beat eggs at medium speed with the help of beater till it is light and fluffy.
• Add sugar, vanilla essence and beat again till the sugar dissolves.
• Now add the caramelized strawberries to it and mix well.
• Now add flour mixture and mix well with the help of flat spoon.
• Put milk in a sauce pan and keep on medium flame till its luke warm. Remove from flame and add butter to it and stir till it dissolves.
• Gradually add milk into batter and mix well.
• Now pour batter into round greased and floured cake pan.
• Bake in pre-heated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cake will slightly shrink from the sides when done and will spring back when slightly touched in the center.
• Remove from oven and place on wire cooling racks to cool completely.

For the Frosting:

• Beat the double cream until smooth using beater.
• Gradually add the sugar and beat until light and fluffy.
• Add the vanilla extract and mix well blended.

Cover the strawberry cake with frosting. Decorate as desired and garnish with fresh strawberries.

To store, keep in a covered container in the fridge.

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