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Liquid Strawberry Sponge Cake


Liquid Strawberry Sponge Cake


250 grams/ 8.8 ounces unsalted butter, room temperature
250 grams/ 8.8 ounces (1 cup + 3 tablespoons) granulated white sugar
5 eggs, large, room temperature
250 grams/ 8.8 ounces (2 cups) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
strawberry jam equivalent amount


This mini strawberry liquid cake is delicious in one bite. Super easy to bake and perfectly served hot.Preheat the oven to 350 degrees Fahrenheit, then prepare a mini cake pan by greasing and then lightly flouring it. Put it aside. In a bowl, add 250 grams of unsalted, room temperature butter with 250 grams of white granulated sugar.
Mix at medium speed until creamy and light in color and fluffy. With the mixer on medium-low speed, add 5 eggs, one at a time, beating the mixture well after each addition.After adding the eggs, the mixture may look a little curdled. But that’s okay because as soon as you add the flour it all comes together and forms a soft dough.
Measure out 250 grams of all-purpose flour and add a teaspoon of baking powder and half a teaspoon of salt. Mix the dry ingredients and then add the flour mixture to the egg and butter mixture. Mix at low speed while adding the flour until a smooth dough forms. You want to mix the batter until it is smooth and lump-free.Do not overmix the batter.
To add flavour, add one tablespoon of vanilla extract and mix for a minute. Pour the batter about a quarter full into the baking mould and add strawberry jam then add more batter to fill the jam to about three-quarters full in the mould. Repeat the same in each of the cake moulds until the batter is finished.
Bake the cake in the 350F preheated oven for 40 to 50 minutes or until golden brown.After baking, remove the cakes from the oven and let them rest in the pan for about 10 minutes. Then take them out and place them on a rack. Take a bite to feel the taste of this cake and strawberry.
Serve hot or cold with a cup of tea or milk

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