Strawberry season is here already. So, I'm here with a quick strawberry cake recipe made without eggs and baked in a microwave in under 5 mins. Yes folks, it is possible to bake a cake in a microwave in the heating mode within 5 mins. Keep reading till the end to know more about it. Decadant cake sponge made using strawberry puree. Layered and covered in sweetened whipped cream and garnished with fresh strawberries for that extra tang and texture. Make sure to try it out as strawberries are in season. Check out the recipe below for step-by-step picture instructions.
INGREDIENTS:
For The Cake Batter:
- Curd- 3/4 cup
- Sugar- 3/4 cup
- Oil- 1/2 cup
- Fresh strawberries- 1/2 cup
- Vanilla essence- 1 tsp
- All-purpose flour- 1.25 cups
- Baking powder- 1 tsp
- Baking soda- 1/4 tsp
- Milk- 2-3 tbsp
For Decoration:
- Sweetened whipped cream- 2 cups
- Chopped fresh strawberries- 1/2 cup
PROCEDURE:
- Take fresh strawberries, remove the leaves from it and wash well. Drain it in a colander. Now chop them roughly.
- Add the pieces to blender jar and blend until smooth. Set this aside.
- Take a microwave-safe bowl of your choice, grease the bowl and line it with parchment paper. Set this aside. Sice I'm making this in microwave, I'm using this bowl. Alternatively you can use a greased and lined tin when using and OTG or on stove top in a kadhai.
- Tip of the day: Baking in a microwave not only saves time and energy, but also makes soft cakes each time. No stress of a hard top or crumbly cake when baking in a microwave. Plus, it's ready in 5 mins (time differs in each microwave, some make it in 2 mins, some take 5-7 mins)
- Take a large mixing bowl, add sugar and curd to it. Start whisking the mixture until the sugar dissolves completely.
- This process take around 2-3 mins.
- Now add oil to the curd-sugar mixture.
- Whisk well until you get a homogenous mixture as shown below.
- Now add strawberry puree and vanilla essence to it. You can use strawberry essence too.
- Mix well until everything is incorporated well. Look how beautiful the mixture looks.
- Set the mixture aside. Meanwhile, seive together maida, baking powder and baking soda.
- Add half of the dry mix to the wet mix and mix using cut and fold method gently.
- Now add the rest of the dry mix and mix gently.
- Make sure that you don't over-mix, as over-mixing leads to a dense cake. You can stop mixing when all the flour pockets have disappeared.
- Add milk to it and mix gently. You can add pink food colouring at this stage as the colour of the batter has gone light. But I prefer natural colours so I did'nt add any colour. The choice is yours.
- Pour the cake into the greased bowl, tap the bowl to remove all the air bubbles.
- Bake it in the microwave heating mode for 5 mins. It may take more or less as it varies with each microwave.
- Once the cake is baked, remove it out of the microwave and cover it with a clean cloth and let it cool completely.
- Once the cake is cooled, de-mould the cake and cut it into two even-sized layers.
- Place the 1st layer on a plate and apply an thick layer of cream on it.
- Now place the 2nd layer of cake and cover the cake with cream.
- Once the cake is covered with cream, even out the sides such that the sides looks clean.
- Garnish the cake with fresh chopped strawberries.
- Place it in the fridge for an hour before serving.
- Fresh strawberry cake is ready, serve chilled.
