EGGLESS STRAWBERRY FRAISIER CAKE
| ULTIMATE RECIPE
Eggless Strawberry Fraisier Cake – I believe it’s strawberry season as I see lots of strawberries at the store. I can’t resist making a strawberry cake as I do not wish to miss the fresh and beautiful strawberries. This is a very light and refreshing cake. The eggless vanilla sheet cake is so soft and light. The pastry cream is so delicious, I love how the flavour that goes so well with the strawberries. The pastry buttercream is super light, I would say much better than pure buttercream, best to serve right after your meal. Hope you’re inspired and give it a try. 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 Vanilla Cake Sheet
I used 26x36cm pan
180ml [¾ cup] milk
1 tbsp white vinegar
180g [1½ cup] cake flour
1 tsp baking powder
¼ tsp baking soda
120g [½ cup] plain yogurt
100g [½ cup] fine sugar
85g [¼ cup + 2 tbsp] oil
¼ tsp salt
1 tsp vanilla extract
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Pastry Cream
150g [¾ cup] sugar
450g [1¾ cup + 2 tbsp] whole milk
38g [2½ tbsp] plain flour
20g [3 tbsp] cornstarch
1 tsp vanilla extract
170g [¾ cup] unsalted butter
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Toppings
100g [¼ cup + 2 tbsp] whipping cream
10 whole strawberries
14+7 strawberry halves
syrup
[1 tbsp sugar + 2 tbsp hot water]
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Piping tip: 869
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​25g [¼ cup] strawberry jam
Instructions:
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Eggless Vanilla Cake Sheet
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In a glass, mix milk and vinegar. Mix well and let it rest for 5 minutes.
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Sift the flour, baking powder and baking soda. Set aside.
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In a small bowl, add condensed and turmeric powder. Mix until well combined. Set aside.
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In a large mixing bowl, add yogurt, sugar, oil, salt, vanilla extract and turmeric mixture. Mix for 1 minute until well combined.
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Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix to combine.
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Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined.
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Transfer the batter onto a 26x36cm pan. Try not to use a smaller pan. Use a scrapper to spread the batter evenly. Tap the pan on the table to release air bubbles.
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Bake them in preheated oven at 180°C/355°F for 15 min or until the inserted skewer comes out clean.
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While the baking is going on, prepare the cream frosting as you’ll need to standby using it later.
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Pastry Cream
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In a milk pot, add the milk and sugar. Cook over a medium low heat.
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Add in the flour and cornstarch. Constantly stir and cook until the source is thickened. Remove from the heat. Add in the vanilla extract, mix until combined.
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Strain the mixture. Cover with a cling film directly on top of the cream to prevent formation of skin.
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Set aside until it is completely cool before using.
*Remark: you can also put the bowl over another bowl of ice cubes to bring down the temperature fast.
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In a large mixing bowl, cream the butter until creamy and pale.
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Add in the cooled pastry cream in 2 batches. Mix until combined. Use a spatula to scrape the bowl to ensure even mixing.
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Assemble the Cake (refer to the video)
