Description
A delicious fluffy cake topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 3 large Egg Whites
- 3 large Egg Yolks
- 1 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 100 grams Unsalted Butter
- 1 cup Plain Flour
- 2 cups Milk (Lukewarm)
- Icing Sugar (for dusting)
- 1 cup Fresh Strawberries (for topping)
Instructions
- Preheat the oven to 160°C (or 140°C fan forced). Line a 20cm round cake tin with baking paper, allowing some excess to hang over the edges for easy removal.
- Beat egg whites in a glass bowl on the aerating/whipping setting until they form firm peaks; set aside.
- Mix egg yolks with caster sugar, vanilla extract, and water in another bowl, blending for 5 minutes until pale and fluffy.
- Gradually mix in melted butter, ensuring well incorporated.
- Incorporate sifted flour at low speed, add lukewarm milk to form a smooth batter.
- Fold in beaten egg whites gently until no white streaks remain.
- Pour batter into the prepared cake tin and bake for 1 hour and 10 minutes or until golden.
- Cool the cake completely in the tin; remove gently.
- Dust with icing sugar and top with fresh strawberries before serving.
Notes
- Granulated sugar can work instead of caster sugar.
- Can substitute fresh strawberries with other berries.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg