Strawberry Cake

Fruit cake recipe

This is  an interesting cake recipe I learnt from a friend’s mother my freshman year in college. It uses no oil or shortening of any kind and it still turn out moist.

Things Needed:

6 eggs
1 and a quarter cups flour or a coffee cup of flour
1 and a quarter cups sugar or coffee cup of sugar
Two tables spoons confectioner's sugar
1.5 cup heavy cream
1 teaspoon vanilla extract
1 box strawberries
2 teaspoons vinegar
2 teaspoons baking powder

Baking:
Mix the eggs, sugar and flour and vanilla extract into a batter. It helps to add the egg, flour and sugar little by little into a bowl instead of mixing all of it at once. In a small cup, mix the vinegar and baking powder .. it will fizz. Then add it to the cake batter and mix it in. Immediately pour the batter into a 9 inch cake pan or two round cake pans ( I used two round pans). Wait for about 5 minutes. The vinegar baking powder mixture will make the batter bubble. Bake for 45 mins at 325 F or till a toothpick poked into the center comes out clean.

Frosting and Layering
Cool the cake and remove from pan. To decorate slice each cake into two layers. Take the whipping cream and add the confectioner’s sugar to it. Then whip using an electric blender till the heavy cream has a spreadable consistency ~ AKA  till stiff peaks form.

Slice strawberries lengthwise and keep aside.

Pick a tray to serve the cake in and place one of the four layers of cake it with the crumby side down. Spead a quarter of the whipping cream on the layer and add bits of strawberry to the layer. Save the bigger pieces for the uppermost layer. Repeat this two more times with two more layers. For the uppermost layer, spread the whipped cream and arrange the bigger strawberry slices in circles or any way you fancy. If any cream is left over, the sides of the cake can also be frosted. Other fruits like banana and orange can also be used. Chill overnight and serve.