Fresh strawberry cake
A yummy, fresh and super easy cake that is perfect for your tea time!
Equipment
- Oven
- Hand blender
Ingredients
- 170 g plain flour maida
- 170 g granulated sugar
- 200 g fresh strawberries
- 3 large eggs at room temperature
- 1 tsp vanilla essence optional
Instructions
- Cut half of of the strawberries in half and the other half in quarters
- In a mixing bowl crack the eggs and add the sugar and the vanilla essence
- Using a hand blender, whisk the eggs mixture, for at least five minutes, until frothy and pale
- Now, gradually add the flour in the wet mixture and gently fold it in using a rubber spatula*
- Add the quartered strawberries and lightly mix it in
- Pout the cake batter in a greased and parchment paper lined 9 inch baking tin. Arrange the halved berries on top of the poured batter
- In a pre-heated oven, bake the cake at 200°C for 5 minutes and then at 180°C for another 30-35 minutes. Or until a skewer inserted in the centre comes out clean
- Once done, let it sit for 5 minutes, and then remove the strawberry cake on a wire rack and cool completely
- Serve this fresh strawberry cake with some tea/coffee and enjoy!
Notes
- *Do not over mix. Just gently fold the flour in until it doesn't look dry. The idea is to not deflate the air bubbles in the whisked eggs. This is what results in a fluffy and soft cake
- g - grams
- tsp - tespoon