Eggless Strawberry And Cream Cake | How to make Eggless Strawberry And Cream Cake

By Vaishali Nagarajan  |  24th May 2016  |  
5.0 from 1 review Rate It!
  • Eggless Strawberry And Cream Cake, How to make Eggless Strawberry And Cream Cake
Eggless Strawberry And Cream Cakeby Vaishali Nagarajan
  • Prep Time

    18

    mins
  • Cook Time

    30

    mins
  • Serves

    20

    People

27

1





About Eggless Strawberry And Cream Cake

Strawberry and cream is an everlasting classic. Here is a delicious, moist and delicate strawberry and cream cake made with two layers of classic vanilla cake enclosing a filling of fresh whipped cream and macerated strawberries which is quite popular in my blog.

Eggless Strawberry And Cream Cake is a delicious dish which is liked by people of all age groups. Eggless Strawberry And Cream Cake by Vaishali Nagarajan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 20 people. You can find Eggless Strawberry And Cream Cake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Eggless Strawberry And Cream Cake takes 18 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Eggless Strawberry And Cream Cake is a good option for you. The flavour of Eggless Strawberry And Cream Cake is tempting and you will enjoy each bite of this. Try this Eggless Strawberry And Cream Cake on weekends and impress your family and friends. You can comment and rate the Eggless Strawberry And Cream Cake recipe on the page below.

Eggless Strawberry And Cream Cake

Ingredients to make Eggless Strawberry And Cream Cake

  • For Vanilla Cake- (For 2 layers)
  • Plain thick yogurt- 2 1/2 cup or 600 ml
  • Granulated white sugar- 1 3/4 cup or 350 grams
  • Baking powder- 2 1/2 teaspoons
  • Baking soda- 1 teaspoon
  • Vanilla extract- 3 teaspoons
  • Plain flour- 3 and 1/2 cup or 437 grams
  • Cornflour- 3 teaspoons
  • Sunflower oil- 1 cup or 240 ml
  • Milk- 1/2 cup or 120 ml
  • For Macerated Strawberries-
  • Strawberries- 400 grams
  • Granulated sugar- 1 1/2 tablespoons
  • For Chantilly Cream-
  • Heavy cream or whipping cream- 140 ml
  • Vanilla extract- 1/2 teaspoon
  • Powdered sugar- 2 tablespoons

How to make Eggless Strawberry And Cream Cake

  1. For Chantilly Cream– Make sure your cream and bowl is cold. Add cream to the bowl along with sugar and beat it till you get stiff peaks. Using a hand held beater would be advisable.
  2. You can if you wish beat it by hand but it will take a long time. Add the vanilla extract and fold it in gently. Cover with cling film and store in the fridge until use.
  3. For Vanilla Sponge– Preheat the oven to 180° C. Grease two 22 cm cake tins with a little sunflower oil and line the base of the tins with a discs of parchment/ butter paper. Slightly grease the paper as well.
  4. Add the yogurt to a large clean bowl and beat it well. Add the granulated sugar to a dry food processor or mixer. Process until smooth and powdery.
  5. Add the powdered sugar to the yogurt and whisk for 2 minutes until the sugar has dissolved and you get a smooth mixture. To the yogurt sugar mixture, add the baking soda and baking powder.
  6. Whisk it lightly and let this mixture sit for 2-3 minutes undisturbed. After 3 minutes you will end up with a frothy mixture. This process ensures that the cake is soft and spongy. Add the vanilla and milk to the frothed mixture, mix gently
  7. Sift the flour and cornflour into a clean dry bowl. Sift it again 3 more times. This will make the cake light and fluffy. Do not skip this step.
  8. Add the oil to the batter and fold the mixture very gently making cutting movements to prevent deflating of the batter. Make sure you do not over mix. Add the sifted flour to the batter in 3-4 batches and fold it gently.
  9. Make sure it is lump free. If you find any lumps, break it gently. Divide the batter equally among the two tins and bake in the oven for 30 minutes or until a skewer inserted into the centre comes out clean. My cake took exactly 30 minutes.
  10. it may vary slightly due to altitude and humidity and also from oven to oven. Once it has baked, remove the tins from the oven and allow the cakes to cool in the tins for 5 minutes.
  11. Flip the cakes onto a wire rack and allow it to cool completely. Make sure you peel off the parchment paper. Meanwhile, make the macerated strawberries.
  12. For Macerated Strawberries– Wash and pat dry the strawberries. Remove the leaves and topmost white part of the strawberries. Slice it vertically. Add the granulated sugar and toss it gently.
  13. Allow this mixture to sit for 5-10 minutes. The sugar will melt and form a syrup with the juices released by the strawberries. The strawberries will be nice and glossy.
  14. To Assemble– Place one layer of the cake topside down on your cake stand. Drizzle the the juices released from the macerated strawberries over it. Place half of the cream in the centre of the cake.
  15. Spread it evenly but make sure you do not spread it near the edges. Try to keep it in the centre because when you place the next layer, it will automatically go to the edges.
  16. Place 3/4 of the strawberries over the cream, reserving some for topping over the cake. Drizzle the remaining juice of the strawberries over the bottom of the other layer.
  17. Top the cake with the remaining cream and and decorate with the remaining strawberry slices. Smooth out the centre filling with a spatula to make it flat and not bulging. Serve :)

My Tip:

After mixing in the flour the batter will look like it has deflated after adding the flour but do not worry. Because the other half of the reaction of the rising agents take place in the oven when it is baking and it will result in a soft cake.

Reviews for Eggless Strawberry And Cream Cake (1)

Shereen Fatima2 years ago

Beautiful cake, looks delicious too!
Reply