STRAWBERRY CHARLOTTE CAKE
| ULTIMATE EGGLESS
Gracious Treatz at YOUTUBE.com
Eggless Strawberry Charlotte Cake – I hope the eggless fans will love this. It’s absolutely done from scratch. Yes, the lady finger biscuits as well. I understand eggless lady fingers is usually not available at the store, so why not homemade them. They are easy to make, I tried to minimise the ingredients, and they are applicable throughout the other parts like the cake and frosting. I love how the cake turned out to be so moist and soft. Let me know your feedback in the comment box down below. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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EGGLESS LADY FINGER BISCUITS
113g [½ cup] unsalted butter
150g [¾ cup] caster sugar
100g [â…“ cup + 2 tbsp] whipping cream
3g [½ tsp] salt
1 tsp vanilla extract
270g [1 cup + 2 tbsp] cake flour
4g [½ tsp] baking powder
Powdered sugar for dusting
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EGGLESS STRAWBERRY CAKE
60g [¼ cup] strawberry puree
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
180g [1½ cup] cake flour
8g [1¾ tsp] baking powder
5g [1 tsp] baking soda
130g [â…” cup] caster sugar
50g [4 tbsp] oil
1 tsp vanilla extract
2g [¼ tsp] salt
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CREAM CHEESE FROSTING
300g [1â…“ cup] cream cheese, room temp
30g [¼ cup] powdered sugar
200g [¾ cup + 2 tbsp] whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
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FRUIT GLAZE
20g [2 tbsp] sugar
10g [â…” tbsp] water
30g [1½ tbsp] corn syrup
Instructions:
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Eggless Lady Finger Biscuits
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Preheat oven at 175°C/350°F.
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In a mixing bowl, mix the softened butter and sugar until creamy and fluffy.
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Add in whipping cream, vanilla extract and salt. Continue mixing until combined.
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Sift in the flour and baking powder. Fold in until combined.
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Transfer the batter into a piping bag with a nozzle.
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Pipe it on the prepared baking tray.
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Tidy the sides and even the length of the lady fingers with a scrapper.
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Dust some powdered sugar on the sugar.
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Bake in preheated oven at 175°C/350°F for 13-15 min.
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Let them cool down completely.
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Eggless Strawberry Cake
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Blend the strawberries in the food processor for some puree. Set aside.
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Preheat oven at 175°C/350°F.
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In a glass, add milk and vinegar. Mix until well combined and rest for 5 minutes before use.
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Sift the flour, baking powder and baking soda. Set aside.
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In a mixing bowl, add sugar and oil. Mix until well combined.
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Add in the milk mixture. Mix until well combined.
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Add in the vanilla extract and salt. Mix until well combined.
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Add the sifted dry ingredients in 2 batches. Mix until combined. Do not over mix.
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Add in the strawberry puree. Whisk as you’re adding the puree. Mix until combined.
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Add a few drops of red food colouring to give the colour more vibrant.
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Transfer batter into a 15cm pan. Tap the pan on the table a few times to release air bubbles.
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Bake in preheated oven at 175°C/350°F for 30-35 min.
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Remove the cake from the pan. Let it cool completely before slicing.
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Slice the cake into 3 sheets.
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Cream Cheese Frosting
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In a mixing bowl of cream cheese, mix the cream cheese until creamy.
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Sift in the powdered sugar. Mix until well combined.
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While mixing with the electric mixer, gradually add in the whipping cream. Mix until the creamy is stiff.
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Assemble the cake (refer to video for clearer visual)
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Fruit Glaze
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In a milk pot, add the 3 ingredients.
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Bring it to a boil.
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Transfer to a bowl and let it cool completely before use.
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Apply it on the fruits.
