Cake in a Jar STRAWBERRY AND WHITE CHOCOLATE SPONGE CAKE Makes 24 Cup Cakes or 2 x 8” round cake Ingredients -
00gr unsalted butter 2 5 tbp vegetable oil 300gr caster sugar 1 vanilla bean (scraped) 4 large eggs (minimum weight of 59gr)
Preparation • Preheat oven to 180°C, adjust the oven rack to the middle of the oven. • Line the muffin pan or 2 x 8” round cake tin with the butter and flour. • Using an electric mixer, beat the butter, sugar and vanilla bean together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with the spatula. • Add one egg to the butter mixture and beat about a minute. Stop the machine and scrape down the side of the bowl. Repeat with the remaining egg.
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Oh SWEET MUM
- 2 50gr fresh strawberry (cut into a cube size) - ¼ cup good quality white chocolate - 370gr Self Raising Flour - 250ml soy milk (I used So milky Vitasoy)
• Add the cubed strawberry and the white chocolate. Beat in low until just incorporated. • Sift the flour 3 times, stir with a spoon, alternate with the milk until the flour is just incorporated. • Do not over mix the batter. • Divide the mixture evenly among the pan or the paper cases. • Bake for about 20 minutes, until the cupcakes are light golden. When they are ready, a skewer inserted into the centre of a cupcake will come out without any batter attached, and the cupcakes should spring back when lightly pressed in the centre. • Turn the cake into the wire rack and let them cool in the room temperature.