eggless cake – EveryOne Loves GooD FooD

It’s been a while since we have posted any recipe and thought that there is no better time to start before we get busy with the new year. Time to say goodbye to 2017 with a sweet note. We made this tasty strawberry cake on our little angels 2nd birthday party and everyone simply loved it. Our daughter Arnavi loves strawberries so this turned out to be perfect treat for her birthday.

Cook time: 50 min

Prep time: 1 hour 10 min

Total time: 2 hours

Recipe type: dessert

Serves: 20-25

Ingredients

For sponge :

Note: These measurements are for one sponge, you will need twice the amount for making two sponge for this recipe.

1 3/4 cup plain flour
2 teaspoon baking powder
1 teaspoon baking soda/ sodium bicarbonate
1 tin(400gm) sweetened condensed milk
100 gm(1/2 cup) melted butter
3/4 cup water/ milk
3 tablespoon powdered sugar
2 teaspoon vanilla essence
2 tablespoon hot water

For Cream cheese frosting :

1 cup heavy whipping cream
2 packages cream cheese( 8oz) Softened at room temperature
3/4 cup icing sugar

For Strawberry spread :

4 cups strawberries
1 cup sugar
2 tspn lemon zest

Procedure :

Sponge

In a bowl sift all purpose flour, baking soda, baking powder. Mix all ingredients and set aside.
In another bowl assemble wet ingredients butter, sugar condensed milk.
Now mix both( wet and dry ) ingredients gently while gradually adding water. At last add vanilla essence. Mix well using whisk for a minute so that no lumps are present. At last add 2 tablespoon of hot water and for a minute.
Pour batter into 10″ cake tin which is greased with melted butter.
Bake it for 50 to 55 mins or till done.
The cake is done when a knife comes out clean when inserted in the center of the cake.
Start with frosting preparation while the sponge is cooling down.

Follow same procedure to make another sponge, you can bake them together if you have two cake tins.

Frosting :

Beat cold heavy whipping cream on high speed with whisk attachment for 1-2min until stiff and spreadable then remove to a separate plate.
In the same mixing bowl, beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump free, scraping down a bowl a couple times.using a spatula, fold in whipped cream.

Strawberry spread:

Roughly blend strawberries and simmer it over low heat for 20 min. Add sugar and lemon zest.

Assembly:

Place the first sponge on a dish which you are going to use for serving. Make sure both the sponge have cooled down to room temperature.
Spread a thin layer of frosting on the top of sponge. Using piping bag make a well to hold on to the strawberry spread. Spread a layer of strawberry spread on this.
Now apply thin layer of frosting on bottom of second sponge and place it over the first layer.
Apply generous layer of frosting on top and sides using palate knife. Start working on smoothing the surface on all sides. Make sure you do it gently as top sponge might slide if you apply extra pressure. I recommend using turntable.
Decorate cake using strawberries and melted chocolate.