Ingredients
strawberry puree
- 8 strawberries, halved, leaves removed
- 1 tablespoon caster sugar
cake batter
- 270 grams plain flour
- 275 grams caster sugar
- 60 grams unsalted butter, chopped into small pieces
- 10 grams baking powder
- 220 grams Milk
- 4 eggwhites
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place strawberries into
"Closed lid" with caster sugar and chop on speed 7 for 5 seconds.Cook puree on 90 degrees for 5 minutes speed 2.
Remove from bowl to cool. This will be added to the cake batter later.
Clean and dry bowl to prepare cake batter.
Pre heat oven to 180 degrees. Grease and line 2x 8" round cake tins.
Place flour, sugar, unsalted butter and baking powder into
"Closed lid" . Add lid and MC, combine ingredients on speed 8 for 5 seconds. Mixture will resemble a fine breadcrumb.Add milk and eggwhites to
"Closed lid" , place lid and MC on and combine ingredients on speed 4 for 5-10 seconds. Remove lid and scrape down sides of bowl.Add strawberry puree, place lid and MC on and incorporate puree on speed 4 for 5 seconds.
Pour batter into 2x 8" round tins equally and bake at 180 degrees for 30-35 minutes or till a skewer placed into the middle of the cake comes out clean.
Once cooled, layer cakes together with your favourite filling.
Suggestions: whipped cream made in the TM5, with chopped strawberrries
or
Buttercream (basic cookbook TM5) and chopped strawberries.
(photo: toasted coconut flakes coat the outside of the cake, topped with fresh strawberries and gold edible dust)
Strawberry puree
cake batter
Tip
A tablespoon of Vaniila extract can be added to the batter for extra flavour.
As the natural strawberry colour changes to a dull pink when baked, you could add a drop of pink food colouring to the cake batter.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lisa_kearon: Hi, MC means Measuring Cup
Thermomix Head Office
Will someone tell me what MC means???
will i be able to do this in my TM31? will the quantities need to be reduced? thanks!
~*Teirae*~
Would this cake recipe be an alright cake to put fondant on top? I also wanted to make it in a bigger tin like a 10" tin, would you suggest to double the batch, would that make enough do you think? Also if you wanted it to look more pink you could put food dye in it couldn't you?
I halved the recipe as I just wanted a small cake for the family. So lovely and moist, fluffy and light. It does go a bit greyish, with red specks though and I am guessing that is due to not using the egg yolks. Buttercream icing covered that though and it doesnt hinder the taste at all.
Needed a recipe with egg whites as I had spare from a recipe during the week. Found this and happened to have strawberries that needed eating too so was a good find. Whipped up recipe pretty quick but as I only had one cake tin split and cooked seperately. Whipped up some cream and the kids (and husband) enjoyed it as an afternoon tea treat. Light and fluffy and not dry. Great recipe, thanks.
I made this during the week, froze and defrosted the day of party. instead of completely mixing the purée in the batter I poured it on top of the batter once in the tin and used a fork to mix it slightly giving a marble effect rather than a pink cake. Also I used a large tin so made the cake batter twice (and divided the purée between the two. I put whipped cream and sliced strawberries between the two layers and royal icing (from edc) on top and let it drizzle over the sides. This was for my sons birthday so I place a minions cake topper that I bought on top.
Everyone loved it, thank you for a great recipe
Will this freeze ok? Plan on making midweek for the weekend...
Thank you so much. Glad to hear it worked well for cupcakes, it's on my to do list next. Love the addition of choc chips
Sonia76
I used this recipe today to make cupcakes for the kids.
They were delicious, light and fluffy like a sponge.
I put a little twist on it though, I added Vanilla extract as suggested but instead of putting the strawberry purée into the batter I used a few drops of it and swirled it into the batter once in the cupcake cases then added some chocolate chips on top. Baked them for about 15 min.
Kids thought they were great.
I had purée left over so made sorbet with the rest.
Cant wait to try it in the cake format when we have visitors or a birthday, but I'm glad it worked out with cupcakes so that I can whip them up anytime.
Thanks for sharing will definitely be adding it to my collection.