400gramsFresh Strawberries washedthen hulled and sliced .
Final strawberry puree used is 1.5 cups/ 310 ml
2¾cup / 360 grams – All purpose flour, maida
¼cup/ 32 grams - Corn flour ,Corn starch *
1teaspoonLemon zestoptional but recommended
1.5cups/ 310 grams granulated sugar,raw sugar
¾cup/ 160 ml oil of choice, tasteless one
½cup/ 150 ml - Dairy free yogurt *
Sprinkle sugar on the sliced Strawberries, cover and let it sit for 30 minutes to an hour.
Preheat the oven at 180 deg C/ 350 deg F.
Prepare the pan by lightly greasing with oil and then sprinkling some flour on the base and sides.
Cut a parchment paper tracing the base of the pan and place it in the pan.
Sift and measure dry ingredients in a bowl.
Puree the strawberries.
Measure and place wet ingredients in another bowl.
Now add the wet ingredients to the dry ones slowly.
Use a whip/ balloon attachment to whip the batter.
Whip until mixed without lumps, do not over mix.
Pour the batter into the pan and tap the pan gently on the counter to let the air bubbles escape if any.
Place a rose pin in the center of the pan if available. Refer to the tips mentioned above in the post.
Bake on the middle rack for 35-40 minutes or until the toothpick inserted comes clean or with few tender crumbs and not liquid batter.
After 15 minutes, loosen the sides of the pan with a butter knife.
Invert the cake carefully and cool it completely on a wired rack.
If decorating then cover the cake with cling and foil wrap , place it in the fridge for 3-4 hours or overnight for easy handling while frosting.
All ingredients need to be at room temperature.I have used 10” square pan .This recipe makes one 9 “ cake / 10 “ cake or 9*13 cake, Bundt cake.For one 8” cake or two 6 “cakes simply cut the recipe in half – baking time will vary accordingly.The consistency of batter needs to be thick so I don’t feel the need for extra liquid.Use a teaspoon liquid at a time if batter feels difficult to whip.
You may use frozen strawberry puree too.I have used dairy free yogurt alternative.Use yogurt of your choice. (No sour yogurt please)If sugar granules are big then pulse it in a blender after measuring so that it melts quickly in the batter.Substitute cornflour ( cornstarch) with equal amount of All purpose flour.You may swap all purpose flour ( maida) with wheat flour (atta )Substitute lemon juice with equal amount of vinegar.I have used vegan cream cheese frosting.You may use frosting of your choice.
How to store frosted cake?
Do not store it over the counter.Cream cheese frosted cake will stay fresh for up to 3 days in the fridge.
Can you freeze cream cheese frosted cake?
Cream cheese will change texture and become more runny after freezing.You may freeze the cake without frosting by wraping it in double layer of plastic wrap and foil.Thaw 3-4 hours at room temperature