Right now I just want to chill for a while.
Take a hiatus from all the craziness.
To clean my house, see my family.
Just see some movies and pick some strawberries.
I’m in Kolkata right now. Spending time with my family and this is the first time I’m writing from Kolkata for my blog. 🙂
Few days back I was roaming in the lanes of Esplanade and Hog Market, and bought 1 pack of strawberry. The seller was asking for rs. 80/- for each pack. I bargained and finally bought the pack at rs. 30/-. Quite happy I was, came back home and was planning to bake this ‘Strawberry Sponge Cake’. But when I opened the pack, alas, poor me, there was only 8 pieces of strawberries in the pack, lying on the top layer, rest is chopped cauliflower leaves. OMG!! So please be careful at the time of buying strawberries from road side sellers in Kolkata. In Delhi I’ve never experienced such thing.
Now the cake, well I baked this cake last year too, but was not able to write down the recipe. So sharing the recipe this time. It’s a super soft, sponge cake with the divine taste and smell from fresh strawberries. Try this easy bake asap! 🙂
Strawberry Sponge Cake
- All-purpose flour/Maida- 1 cup
- Baking powder- 1 1/2 tsp
- Caster Sugar/White powdered sugar- 3/4 cup + 1 tsp
- Vegetable oil/Olive oil- 1/4 cup
- Egg- 1
- Milk- 1/2 cup
- Vanilla essence- 1 1/2 tsp
- White vinegar- 1 tbsp
- Strawberries- 8-10 (cut into halves lengthwise)
Mix strawberry pieces with 1 tsp of sugar and keep aside.
Preheat oven to 170 degrees C. At room temperature mix the milk and vinegar. Keep aside for 5 minutes. In a bowl mix all the dry ingredients (flour and baking powder). In another bowl mix the oil and sugar, add in the egg and vanilla essence. Whisk well, add milk + vinegar mixture into this. Mix again. Now add the wet ingredients to the dry ingredients and whisk gently to form a lump free batter. Pour the batter into the greased 6″ or 7″ round cake pan. Spread the strawberries (add the strawberry pieces only, no need to add the sugar juice what comes out from the strawberries during the marination) on top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Do the toothpick test after first 25 minutes, then bake further.
Cool the cake in the tin for 5 minutes and then turn onto a cooling rack and leave there till cool completely. When cooled cut into slices and serve.
- The baking time may vary for different size of baking pan.
- I baked this cake in a tart pan also, and it took 30 minutes to bake.