Video Tutorial
Video Chapters
Instructions
Prepare the Strawberries
Thoroughly wash 180g of fresh strawberries by soaking them in water with baking soda and vinegar. Rinse them two to three times with clean water, then remove the green leaves.
Preheat Your Baking Vessel
Place a stand inside a large pot or เคเคขเคผเคพเค (wok), then cover it and preheat for 10 minutes to ensure it's hot.
Prepare the Cake Pan
Grease your chosen baking pan with butter, ghee, or oil to prevent sticking. You can also use butter paper if available.
Create the Strawberry Puree
Take five large strawberries, cut them, and put them in a mixer jar. Add ยฝ cup of sugar and blend to create a smooth puree. Transfer this puree to a large mixing bowl.
Mix Wet Ingredients
Add ยผ cup of butter to the strawberry puree in the bowl. Whisk all ingredients together until well combined and smooth
Sift Dry Ingredients
Sieve together 1 cup of wheat flour, ยผ cup of milk powder, 1 tsp of baking powder, and ยผ tsp of baking soda into the wet mixture. Sifting makes the batter lighter.
Combine Batter
Initially, mix the dry ingredients into the wet mixture without adding milk (2:38-2:43). Then, gradually add ยฝ cup of milk in two parts, mixing well after each addition. The batter should be thick, not too thin, for a perfect cake texture.
Add Optional Food Color and Extra Strawberries
Add a few drops of food color if desired for a vibrant strawberry hue; this is optional. Mix until fully incorporated. Next, fold in some chopped strawberries into the batter for added flavor and texture.
Fill the Cake Pan and Prepare for Baking
Pour the prepared batter into the greased cake pan. Gently tap the pan a few times to release any air bubbles. Optionally, sprinkle a few more chopped strawberries on top.
Bake the Cake
Carefully place the cake pan inside the preheated เคเคขเคผเคพเค (wok). Cover and bake for 30 to 35 minutes.
Check for Doneness and Cool
After 35 minutes, check the cake's doneness by inserting a toothpick or knife into the center; it should come out clean. Once baked, remove the cake from the เคเคขเคผเคพเค and cover it with a cotton cloth to cool completely, preventing it from drying out.
Demold and Serve
Once cooled, run a knife around the edges of the cake to loosen it. Place a plate on top of the pan, invert it, and gently tap to release the cake. Slice and enjoy your super soft, homemade eggless strawberry cake! You can store leftover cake in an airtight container in the fridge for several days.
