Eggless Strawberry cake

With the season of fresh strawberries around, I felt like taking a bite into freshly baked warm eggless cake made out of them. For this cake, I have used cornflour and wheat flour, with the result that the cake was extremely soft, light and spongy. The aroma that wafted out of the oven was truly delicious.
Ingredients :
  • 1 cup cornflour
  • 1/2 cup wheat flour
  • 8 or 9 strawberries
  • 1/2 cup butter melted
  • 1 cup powdered sugar
  • 1 tsp baking powder
  • 1/2 cup milk
Method :
  • Pass the cornflour, wheat flour and baking powder through a sieve.
  • Make a puree out of the strawberries.
  • In a bowl, mix together butter, powdered sugar, milk and strawberry puree.
  • Slowly whisk in the flour mixture, keep stirring for a while to avoid lumps.
  • Grease a 9" cake tin with butter and dust with flour. Pour the cake batter in it.
  • Pre-heat the OTG in toast mode for 10 minutes at 200 degrees C.
  • Place the cake tin in the OTG and bake for around 30 minutes at 200 degrees C.
  • To check if the cake is done, pierce with a toothpick. If it comes out clean, the cake is done.
  • Let it cool for around 15 minutes.
  • Serve with fresh strawberry slices or sauce.

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