Strwberry Cake Egg-less

STRAWBERRY CAKE EGG-LESS

Ingredients:

Flour -1 1/2 cups

Baking Powder-3/4 tsp

Baking Soda-1/4 tsp

Salt-1/2 tsp

Butter-1/3 cup

Sugar-1/2 cup ( I used 3/4 cup and it was way too sweet)

Strawberry Preserve-1/3 cup

Curd-1/3 cup

Sour Cream-2/3 cup

Vanilla Essence-1/2 tsp

Pink Food Color-a few drops

Butter Cream Icing – 2-3 cups

 

Procedure:

 Preheat oven to 175°C.

Grease and dust two 7, pans and keep them ready.

In a bowl mix together flour, baking soda, baking powder and salt.

In another bowl cream together sugar and butter.

Add strawberry preserve, vanilla essence and food color and mix well.

Add in the curd and beat to incorporate.

Now beginning with flour mixture, add flour and sour cream alternatively and mix the batter. Finish with flour.

Divide the batter between the two pans and bake for 25-30 minutes or until a tooth pick inserted comes out clean.

Remove the cakes from pan and allow it to cool completely.

Cover the cake with cling wrap and refrigerate for at-least 4 hours. I usually leave them overnight in fridge.

The next day, remove the cake from fridge.

Make the butter-cream.

Take 1 cup of butter-cream in a bowl and add 2-3 tbs of the strawberry preserve and mix well. If it is too thin add a little icing sugar to make it thick.

Place one cake on the plate and apply the strawberry filling evenly on the cake with a spatula.

Now place the other cake on it.

Cover the cake with vanilla butter-cream.

With a spatula, make some waves on top.