Eggless chocolate strawberry cake
Eggless chocolate strawberry cake is the Indian take on the classic recipe.
eggless chocolate cake with strawberries
For egg-less sponge cake
Self raising plain flour 1-¾ cup
1 cup plain,¾ cup wholemeal
For strawberry jam between the layers:
For whipped cream:
icing sugar mix
powdered sugar with cornflour(You can also substitute this with 1 tablespoon powdered sugar +1 teaspoon custard powder)
Berries for garnish
For whipped cream:
Mix 300 grams of chilled cream with a hand blender in a steel bowl for 2 minutes, until soft peaks are formed.
Add the icing sugar mix and whip it for 4-5 seconds further.
Refrigerate till you use this whipped cream.
Note: If you whip for a longer time,cream will get disintegrated.Stop as soon as you get soft peaks.Do not over do it.
For the strawberry jam:
Add sugar to one cup strawberries and leave it for 10 minutes.
The berries start releasing water.
Now cook this mixture for 15-20 minutes on a low flame till you get a thicker jam like consistency.
Keep it aside till it cools.
Note: You can add more sugar as per your choice, if your strawberries are tart.
For Egg-less sponge cake:
Mix sugar,melted butter and condensed milk using a hand blender.
Add all the dry ingredients with the wet ingredients.Mix well with a hand blender.
Preheat oven for 5 mins at 180 degrees C(350 F).
Grease 2 cake tins (6 inch) with 1 tablespoon of butter and layer with baking sheet.
Pour the cake mix in the cake tin.
Bake the cake for 20 mins at 180 degrees Celsius/ 25 mins at 160 degrees or until a toothpick comes out clean.
Let it rest for 1 hour.
On the first cake,spread half of the whipped cream over it.
Apply the strawberry jam on the top.
Place the second cake over this jam layered cake evenly.
Cover the cake with remaining whipped cream evenly.
Decorate with berries as per your choice.
Refrigerate until served.
Note: Keep the steel bowl and mixer attachment in freezer for 2-3 hours for best results