If you desire bake a cake that is so light, extremely soft, aromatic and moist, you just found the recipe! It's vanilla batter and strawberry topping, the perfect pair for an afternoon snack.
3 large eggs in room temperature
100g cake flour
2 tsp baking powder
20g butter, melted
2 tbsp milk
1 tsp vanilla extract
200g strawberry, coarsely chopped
Preheat the oven to 340˚F. Lightly grease and flour a 22cm round cake pan. Sift together cake flour and baking powder.
Beat together the eggs and sugar in high speed for 10 minutes, until double in volume. Turn to low speed and beat for more 2 minutes. Gently, fold in the cake flour and baking powder with a spatula. In another bowl, mix 1/3 of batter with melted butter. Fold this mixture in the remaining batter. Add milk and vanilla extract and mix gently.
Pour the batter into the pan and bake for about 30 minutes, or until a toothpick is inserted comes out clean. Let to cool in the pan for 5 minutes, remove from pan and let to cool in a rack for 10 minutes, invert onto rack and let cool for more 10 minutes.
Heat the chopped strawberries and sugar together. Let to cook just until slightly disassemble. Pour the hot topping over the cake.
Serve: 8 portions.
Original recipe here.