Strawberry Vanilla Cake
100g cake flour
60g all-purpose flour
1¾ tsp baking powder
¼ tsp salt
60g unsalted butter (room temperature)
65ml vegetable oil/coconut oil
150g granulated sugar
¾ tbsp vanilla extract
2½ large eggs
About 200g red fruits of choice (e.g. strawberries and raspberries)
20g granulated sugar
½ tbsp strawberry jam
115g unsalted butter
220g icing sugar
½ tbsp vanilla extract
2½ to 3 tbsp whipping cream
Grease the cake tin with oil/cooking spray/butter. Preheat oven to 180°C.
Combine the 2 types of flour, baking powder and salt in a bowl. Set aside.
Add butter, oil, granulated sugar and vanilla extract in a large mixing bowl. Beat the mixture at low to medium speed until it is light and fluffy. It should take about 2 to 3 minutes.
Add the eggs into the mixture (in step 3) one at a time and mix until well incorporated.
Add half of the dry ingredients from step 2 to the batter. Mix the ingredients until well combined.
Gradually add milk into the mixture as you continue mixing.
Add the remaining dry ingredients into the mixing bowl and mix until smooth. Ensure that all ingredients are well incorporated without overmixing the batter.
Pour batter into the cake tin and bake in the oven for approximately 70 to 75 minutes. Use a toothpick or cake tester to test the doneness of the cake. The toothpick/cake tester should come out clean and dry. Bake the cake longer if required.
Remove the cake from the oven and allow it to cool on a cooling rack as you prepare the frosting and berries mixture.
Tip: Avoid over-mixing the batter as it might lead to an overly dense cake.
Wash the fruits and remove the stems before slicing. Mix the fruits, sugar and jam in a bowl and place it inside the fridge to chill.
Beat softened butter with a mixer at medium speed, until creamy and soft.
Gradually add icing sugar as you beat the mixture at medium speed. Ensure that the mixture is well incorporated before before adding in vanilla extract.
Beat in the whipping cream, one or half tablespoon at a time, until the desired consistency for piping/spreading is achieved.
Pipe or just spread a layer of frosting on the top of the cake.
Decorate the cake with your pre-prepared fruits (from part 2). Finally, garnish the cake with coconut flakes.
Tip: You can increase the amount of icing sugar for a thicker frosting.
This recipe was first published on Families for Life