STRAWBERRY CAKE
1 cup (150g) of strawberries*
3/4 cup (173g) of cooking oil
1/4 tsp of salt
4 large eggs room temperature
1 tsp vanilla extract(optional)
1 1/4 cup (325g) all purpose flour
1 cup (200g) sugar
2 tsp baking powder
1/2 tsp of red food color
INSTRUCTIONS
1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth.
2. Preheat oven to 350°F (176°C)/ pot and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
3. In a large mixer bowl, combine the flour, , baking powder, and salt.
4. Combine the oil,powder sugar eggs and vanilla extract in a large bowl,
5. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute.
6.Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
7.Take baking pan pour cake batter in it
8.place cake mold in preheated pot for 35 minutes
9. After this demould cake from cake pan & put on cooling rack
10.Amazing Fresh Strawberry Super Spongy Cake Is Ready to Eat / Frosting
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