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Strawberry white chocolate chip butter cake

Jun-17-2016
Charanya Jayaram
75 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Strawberry white chocolate chip butter cake RECIPE

An eggless tangy tea cake - recipe by smriti iyer.

Recipe Tags

  • Egg-free
  • Medium
  • Baking
  • Snacks
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. All purpose flour 150 gms
  2. Baking Powder 1 Tsp
  3. Baking soda 1/4 tsp
  4. Soft butter 100 gms
  5. Powdered sugar 50 gms
  6. Condensed milk 200.ml
  7. Pure vanilla extract 1 tsp
  8. cream cheese 60 gms
  9. Thick yoghurt 60 ml
  10. Apple cider vinegar 1 tsp
  11. Chopped strawberries 1 cup
  12. White chocolate chips 1/3 cup
  13. Chopped Roasted nuts or coconut- 1/4 cup(optional)
  14. lemon juice 2 tbsp
  15. lemon zest 1tsp
  16. Unsweetened soda 60 ml

Instructions

  1. In a bowl, sift together flour, baking soda and baking powder.
  2. In another bowl, whisk butter, cream cheese, condensed milk and yoghurt until light and smooth.
  3. Add sugar, vanilla extract, lemon juice and zest and whisk until smooth.
  4. From the flour mixture, add 3 tbsp into the mixture of chopped strawberries, white chocolate chips and nuts. This will prevent it from sinking into the bottom of the pan. Keep aside .
  5. Fold in the dry flour mixture into the wet mixture in two batches and fold with a light hand till it becomes smooth.
  6. Add vinegar and the strawberries chocolate chip mixture into the batter and fold in.
  7. Add soda and fold with a light hand
  8. Pour the batter into the prepared baking pan - 8 " or any medium sized bundt pan.
  9. Bake in a preheated oven at 180 degrees Celsius for 40 - 45 mins or until a skewer inserted comes clean.
  10. Once baked, let it cool for a bit before demoulding. De mould and let it cook for a bit more before cutting.
  11. Best enjoyed warm with a cup of coffee or tea

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