Eggless Strawberry and Cream Naked cake
The one thing I like the most about winter season is STRAWBERRIES, This gorgeous looking fruit is very versatile – every year, I deepfreeze one big packet of fresh strawberries for later use and also make strawberry preserve for everyday breakfast at home – which goes well for a couple of months after the season.
Today, I am sharing a very light cake recipe which is eggless and is paired with whipped cream frosting and glazed strawberries – called Eggless Strawberry and Cream Naked cake
This is an easy to prepare cake, but will be no less than a centre piece on your table. All eyes on strawberry naked cake.
Pranav had his naughty comments on the very name of the cake, (The naked) lol. But we enjoyed — The cake — to be precise about. Don’t let your mind wander with more ideas. 🙂
The cake is quick to prepare and the texture is light and moist. We are using condensed milk as egg substitute in this recipe. Here are some more eggless recipes, which you might like.
Most of the layer cake recipes use butter cream as frosting in the making but the idea in my head was very clear about keeping the dessert light and fruity, so I just went with whipped cream. The combination of vanilla sponge cake along with cream and fresh strawberry is a treat after dinner.
1. Cake baking is simple and the instructions are as usual – accurately measuring ingredients, preheating the oven, and placing a parchment paper on the bottom of the cake tin. I used two same size cake tins which saved me some time and extra effort to slice the cake perfectly right from middle. If you have two similar size tins, go for it. Or bake the cake in one tin and – once it’s cool – use a sharp knife to cut from the centre.
Tip : Once your cake is cool ( after about 10-15 minutes) – Remove from the pan and carefully wrap in plastic wrap. Then place the baked cake in the freezer for 4-6 hours. This will help you cut clean into two pieces.
2 . I know when ever any recipe says heavy whipping cream; most of us get confused. Especially in India where we don’t have brands selling heavy whipping cream with 30% fat content. These are the three options which you will find at your regular grocery store — Amul , Bluebird, Tropolite.
I remember Amul had come out with a heavy whipping cream (which had a red colour package) but I no long see that at my grocery. The blue color package of Amul cream is not that great when we are looking for stiff peaks for cake decoration. But if are not able to find any other cream option, here is a Tip on how to use it : Keep the cream packets in the fridge for almost 24 hours then – before starting to whip – separate the whey (the liquid present in the box) and thick cream. Beat only the thick cream and use an electric mixer – until and unless you are ready for a arm muscle workout.
You will have to use icing sugar to thicken and sweeten the cream when using Amul.
Bluebird sells a packet of Whipped Cream and is a smooth cream that can be prepared in almost no time, by just adding chilled water and using an electric mixer. This comes in small boxes with dehydrated powder, which when whipped with chilled water turns into thick cream. I personally don’t like the flavours of this one. But, I leave the choice on you, try if you see nothing else is available.
Tropolite – this one is a non- dairy product, but whips out quite good into stiff peaks. I have used tropolite for this recipe. We don’t need to add any sugar when using Tropolite, it has a very balanced sweetness that goes well with the cake.
But remember – which ever cream you are preparing — chill the bowl and blades of the mixer for couple of hours in the freezer before you start to whip.
3 . Strawberries look good and taste better when glazed, I have used a very simple method to glaze the strawberries, you can skip this step and use fresh strawberries.
1 and 1/4th cup of flour
1/2 cup of condensed milk
2 to 3 spoons of sugar
1/2 cup of butter
1/2 cup of butter milk
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of vanilla extract
A pinch of salt
Half a kilo of fresh strawberries
3 tablespoons of sugar
1 teaspoon lemon juice
1 teaspoons cornstarch
2 cups of whipped cream
For the sponge cake
Preheat the oven at 180* C. Line an 8 inch round cake tin with parchment paper and grease the sides of the cake tin. Set aside.
Cream the butter and sugar until light and fluffy. Add in a teaspoon of vanilla extract and condensed milk to the creamed butter sugar mixture. Beat well for a couple of minutes.
In another bowl, sift the dry ingredients (flour, baking powder, baking soda and salt), remove any lumps in the flour to distribute the raising agents uniformly in the mixture.
Add in the sifted flour mixture slowly to the butter condensed milk batter. Gradually add in the butter-milk and mix until a thick batter is formed.
Pour it into the prepared cake tin and bake it immediately in a preheated oven for about 40-50 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 20 minutes of baking.
Tip : if you are using two cake tins, and the batter is distributed the baking time will reduce (30 minutes)
Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
Once your cake is cool ( after about 10-15 minutes) Remove from the pan and carefully wrap in plastic wrap. Then place the baked cake in the freezer for 4-6 hours. This will help you cut clean into two pieces.
To prepare the glazed strawberries
Bring 3 to 4 sliced berries, sugar and lemon juice to a boil in a saucepan over medium heat. Dissolve cornstarch in 2 tsp. water. Stir cornstarch into berry mixture and cook, stirring, until thickened, 1 minute. Strain mixture (using a fine strainer) over a bowl, pressing on solids. Discard solids; let glaze cool. Brush rest of the strawberries with glaze.
Take the bottom of the first cake and set it on a small plate or on a cake stand. Add a dollop of frosting to the center of the cake, then use a small offset spatula to gently push out to the edges. Or use a piping bag to distribute the whipped cream evenly. Add second layer of cake and repeat frosting, Make sure each layer of cake is centered and even. Place prepared fruit on top of frosting. and fruit.
Keep the cake in the fridge and whenever you serve add some extra strawberries on the side of the cake slice.