Sift all your dry ingredients and combine together in a separate bowl.
Place your eggs in the mixing bowl, then pour sugar on top and begin mixing with stand mixer on low speed. You can also use a hand-held mixer but your mixing times and speeds may vary.
Gradually increase your speed every 2 to 3 minutes starting at speed 2 to speed 10. You will be mixing approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen more than half way up your bowl. This is also a good time to preheat your oven to 400F (200C).
Add sifted dry ingredients to the egg and sugar mixture one tablespoon at a time until it is well incorporated. This is done at low speed and once all the dry ingredients have been incorporated increase speed slowly up to speed 9 for a minute.
Take 8 inch round cake pan and place parchment paper on the bottom of the pan so cake will not stick to the bottom of the pan. Also spray/grease the sides of the 8 inch cake pan with oil or butter. I use coconut oil and it works great and the cake never sticks to the pan.
Pour white cake batter along the outer edges of your cake pan and then fill the center. This will help with having an even and balanced cake. Use a spatula to get all the batter out from the mixing bowl. Allow the batter to sit for 1 to 2 minutes so it becomes completely even in your cake pan.
At this time the oven should be at 400F for about 15 minutes. Once you place the cake batter into the oven reduce heat to 375F (190C) and allow to bake for about 25 minutes.
Make sure do not over bake your cake, because it will turn out to be dry instead of moist and spongy. At about 25 minutes check the white cake with butter knife or stick a toothpick in it to see if it comes out clean. If clean your cake is ready, if there are some batter on it give it a couple more minutes.
Allow cake to cool in the pan. Once cooled you can flip the cake onto a rack and peel off the parchment paper than flip it back again. It is now ready to be cut and decorated. If you are not decorating the cake right away you can store it in the refrigerator and make sure you cover it with plastic so it does not dry out.
Cut cake into 2 or 3 layers and set strawberries and cream in each layer and at the end cover cake with cream. Decorate with strawberries on top.
For the whipped Cream: First put bowl and whisk in the freezer for 20 to 30 minutes before start whipping the cream. Cream should be chilled in the fridge not in the freezer. It will help to whip the cream soon.
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful don't whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle cream. If unfortunately it happens than add little bit more cream and beat it for few seconds and decorate cake and enjoy super duper delicious soft and spongy cake.
Pleasebe judicious and courteous in selecting your words.
Anshu subtitue of eggs are yogurt and condenced milk you can check recipe of eggless cake. thanks
What I use instead of egg, mention the quantity of ingredient plz rply fast
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