The STRAWBERRY CAKE is a soft and fragrant cake, butter-free and as simple as it is tasty, perfect both for breakfast and to serve as a dessert at the end of a meal, perhaps paired with a scoop of vanilla ice cream. It’s the classic cake for children, with a delicate taste that ultimately pleases the whole family and, at least in my house, gets eaten in no time.
The peculiarity of this dessert lies in its lightness, as I mentioned, which comes from using potato starch, oil instead of butter and, something that gives a particular freshness to the palate, adding strawberry pieces into the batter. This last ingredient also gives the cake a delicate aroma and taste, as only this delicious spring fruit can.
For this reason, I suggest choosing very ripe and flavorful strawberries that can give all their aroma to the cake, making it truly special.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 210.03 (Kcal)
- Carbohydrates 27.22 (g) of which sugars 16.60 (g)
- Proteins 2.28 (g)
- Fat 11.20 (g) of which saturated 1.46 (g)of which unsaturated 9.22 (g)
- Fibers 0.53 (g)
- Sodium 61.20 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 6 tbsp sunflower seed oil
- lemon zest
- 1/2 cup all-purpose flour
- 6 tbsp potato starch
- 1 1/2 tsp baking powder
- 8 strawberries
- 1 pinch salt
- 1 tablespoon granulated sugar (for sprinkling the surface)
FOR THE STRAWBERRY CAKE YOU WILL NEED
- 2 Bowls
- Electric hand mixer
- 1 Pan
- 1 Sieve
- 1 Spatula
PREPARATION OF THE STRAWBERRY CAKE
The preparation of the STRAWBERRY CAKE is very easy and quick.
Separate the yolks from the whites. Work the yolks with the sugar until you obtain a pale and frothy cream. Add the sunflower oil and mix well. Then add the lemon zest.
Add the sifted flour, potato starch and baking powder. If the batter seems too firm don’t worry, it should be like that.
In a separate bowl place the egg whites with a pinch of salt and beat them until stiff peaks form. Fold them into the yolk mixture little by little using a spatula, being careful not to deflate them.
Pour the batter into a buttered and floured 9 in (22 cm) pan. Wash and halve the strawberries then arrange them in a radial pattern on the surface.
Sprinkle the surface with a tablespoon of granulated sugar and bake the strawberry cake in a preheated conventional oven at 338°F (170°C) for 35 minutes. Check doneness with the classic toothpick test.
Remove your delicious cake from the oven and let it cool completely before unmolding it.
