FRESH STRAWBERRY CAKE with WHITE CHOCOLATE CHIPS
( from Cake Keepers Cakes by Lauren Chattman)
1 large Egg
1 large Egg yolk
1/2cup Sour cream ( I use yoghurt )
1/2tsp Lemon zest
2 tsp Pure vanilla extract
187gm Unbleached all purpose flour ( I prefer cake flour so I substitute with cake flour )
1 1/2tsp Baking powder
3/4tsp Baking soda
85gm Unsalted butter, softened
100g Sugar ( original recipes calls for 1cup )
8 oz Strawberry , stemmed and sliced
1cup White chocolate chips or chunks ( I used white chocolate buttons )
1.Preheat the oven to 175C. Grease an 8" square/round baking pan and dust with flour, knocking out any extra. Combine the egg, egg yolk, sour cream/yoghurt, lemon zest and vanilla in a large glass and lightly beat. Combine 1 1/4 cups flour, baking powder, baking soda and salt in a medium mixing bowl.
2. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until flufy, abt 3mins, scraping down the sides of the bowl once or twice.
3.With the mixer on low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
4.Put the mixer on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 secs on medium speed.
5.Combine the strawberries and remaining 1/4 cup of flour in a bowl and toss to coat the strawberries evenly. Fold the flour coated strawberries and the white chocolate chips into the batter.
6.Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 45-50 minutes till the cake turns golden and a cake tester inserted comes out clean. Let the cake cool in pan for 5 mins, invert cake and turn right side up on a rack to cool completely. Cut into 9 squares and serve.
Enjoy your cake with a cup of hot tea !!!!
I am joining Bake Along No. 21 which is organise by Frozen Wings , Kitchen Flavours and Bake for Happy Kids. Enjoy !