Bake Along #21 - Fresh Strawberry Cake with White Chocolate

As usual, while am preparing all the ingredients to bake this cake, my son came hopping in and exclaimed 'what is that nice smell?!' I've not even yet to pop the cake into the oven!! I was just slicing the strawberry! He really got a sharp nose hahaha...Indeed the Korean strawberry I've bought indeed smell very sweet & fragrant! My two lil can't stop asking for some!

Agreed with Lena , I like how the strawberry layering in the cake :D Hop on to Joyce and Zoe blog to see their lovely strawberry cake also!! Simply love easy bake cakes and taste yummylicious at the same time :D

  • 1 egg
  • 1 egg yolk
  • 110ml plain yogurt
  • 1 lemon zest
  • 2 teaspoon vanilla extract
  • 170gm plain flour + 30gm extra for coating
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 85gm unsalted butter, softened
  • 140gm sugar
  • 240gm strawberries, sliced
  • 100gm white chocolate chunks
  1. Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly.
  2. Combined 170gm flour, baking powder, baking soda and salt in a medium bowl.
  3. Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
  4. With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
  5. Turn the mixer to low speed and add the flour mixture, in 2-3 batches. After the last addition mix for 30 seconds on medium speed.
  6. Combine the strawberries with 3ogm flour in a medium bowl and toss to coat evenly..
  7. Fold the flour covered berries along with the chocolate chunks into the batter using a spatula.
  8. Scrape the batter into a lined 8" square pan and smooth the top with a spatula.
  9. Bake in preheated oven at 180 deg cel for 40mins until a skewer inserted comes out clean.
  10. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
  11. Cut into squares and serve.
Recipe adapted & modified from Cake Keeper Cakes by Lauren Chattman

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