Thursday, June 23, 2011

Fresh Strawberry Cake With White Chocolate Chips

Doing this in a rush is a mistake and I shall tell myself from now onwards never bake cake in a rush.  I baked this cake at 11.00pm and you can imagine how tired I was and with the aging process the mind just refuse to work.  Putting in the wrong ingredient due to reading the ingredient wrongly can give you nightmare !!!

Okay, I saw this fresh strawberry cake on Foodbuzz Top 9  by Felice of All That's Left Are The Crumbs . She is from  Honululu , Hawaii . And since I have most of the ingredients in the fridge or thought I have them all, I decided I want to make this for Claire and a friend for their breakfast the next day, which is today.  But the cake appearance was not like hers...then I realized.......

my mistake was , I used yogurt instead of sourcream.  It sinks in the center not because it was not cooked but it was due to the yogurt I used .  Too moist I think, I meant to mix the yogurt with the heavy cream and a squeeze of lemon juice to make my own sourcream but I forgotten to do that and thus the whole 150ml tub of yogurt went into the batter :(  BUT appearance can be tasted good despite that fact it was a bit moist and a bit too sweet for me.  Flavorful with the yogurt and tangy taste of strawberries in the cake...imagine this with a cup of hot coffee...mmmm its heaven on earth!   Thank you Felice for sharing this recipe and congrats..this recipe was on Foodbuzz Top 9 a while ago :))

Fresh Strawberry Cake With White Chocolate Chips - adapted from Felice

Ingredients :

1 egg
1 egg yolk
1/2 cup sour cream
1/2 tsp grated lemon zest
2 tsps vanilla extract

1.5 cups all purpose flour
1.5 tsps baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsps ( 1/4 stick ) unsalted butter, softened
 1 cup sugar

8 oz strawberries, stemmed and sliced
I cup white chocolate chips or chunks


1. Heat oven to 350°F. 
2. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.
3. Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly.
4. Combined 1 1/4 cups of flour, baking powder, baking soda and salt in a medium bowl.
5. Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high  speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
6.With the mixer on medium low speed, pour egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
7.Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time. After the last addition mix for 30 seconds on medium speed.
8. Combine the strawberries and remaining 1/4 cup flour in a medium bowl and toss to coat.
9. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.
10. Scrape the batter into the prepared pan and smooth the top with a spatula.
11. Bake the cake until golden and a toothpick inserted in the center comes out clean, 40-45 minutes.
12. Let the cake cool on the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
13. Cut into squares and serve.

* Note:

Don't be like me...follow the instruction to the dot to get the perfect touch. I realized I was too tired and did not follow the instructions properly - too tired to actually read properly... here are my mistakes for the cake  - I did not use sour cream, I did not pour the egg mixture in slow stream into the butter mixture and I did not toss the strawberries with the 1/4 cup flour.  I took the cake straight out of the oven and overturn it to cool without letting it in the pan for 5 minutes...thus the causing the centre of the cake to sink in :((
I shall be making this again...and this time I will follow the instructions to the dot and not to bake at that hour of the night when the head is already not functioning properly !

Have a nice day !
and thank you to Felice for sharing this wonderful cake

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