The very popular korean style cake with strawberries made eggless!
Course Dessert
Cuisine Korean
Keyword cake, eggless
Prep Time 15minutes
Baking time 40minutes
Total Time 55minutes
Servings 6slices
Calories 358kcal
Author bakesalotlady
Ingredients
Dry:
180gramAll purpose flour
75gramgranulated sugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
Wet:
90millilitresweetened condensed milk
60gramunsalted butter(room temperature)
60millilitreyoghurt
120 millilitremilk
Frosting:
2cupswhipped cream
Filling:
200gstrawberriesfresh
Instructions
Grease and line a tall 6-inch round cake tin. Preheat your oven to 170 C.
In a bowl add all the wet ingredients excluding the milk and whisk for 1 minute.
Now sift all the dry ingredients into this bowl. Mix it gently and make a small well in the bowl.
Pour the milk into the well and keep mixing gently till the batter is smooth. Do not over mix or else the cake will be hard once baked.
Pour the batter into the prepared pan and bake for around 40 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool completely before cutting and decorating.
How to decorate:
I cut my cake into three layers and soaked them in strawberry milk (you can use home-made or store bought).
I placed one layer of cake at the bottom, added whipped cream, smoothened it, placed cut strawberries and continued the same process with the cake layers one on top of the other.
Cake tastes best when chilled and is easier to cut as well especially if you live in hot weather conditions.