Our 10th wedding anniversary plus Morphy’s first birthday called for a cutesy cake. So here’s a pretty strawberry cake.
Eggless, part whole wheat, soft , moist and pink, this one is perfect for strawberry lovers.
Do share your feedback in case you try this cake.
Eggless , part wholewheat , moist and yum strawberry cake!
Pre heat the oven at 180 degrees for 10 minutes.
Sieve the flours and baking powder together 5-6 times.
Mix the milk , sugar, strawberry crush and jam together until the sugar dissolves.
Add the oil and beat/whisk the mixture well. [Or you can give it a whip in your electric mixer]
Pour into the sieved flour and fold in the batter gently until no lumps remain.
Transfer into a greased baking dish and tap the tin on the kitchen counter to level the batter. [You can use an 8 inch round tin for this recipe]
Bake in the pre heated oven at 175 degrees for 30-35 minutes or until a skewer inserted comes out clean.
Allow to cool for 10 minutes before inverting onto a wire rack.
Slice once completely cooled.
- Oven temperature and time may vary. In case the cake starts browning on top , reduce the temperature to 160-165 degrees.
- You can definitely try a 100% whole wheat version. I did that the first time I made this cake. The flavour and texture is just as good but yes you would have to compromise on the colour.
- I found this cake to be on the sweeter side. In case you prefer your bakes to be less sweet, skip the jam or reduce the amount of sugar in the recipe.
- I have used Mala's strawberry crush for this recipe.