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Add a photoFor this cake, I have used cornflour and wheat flour, with the result that the cake was extremely soft, light and spongy. The aroma that wafted out of the oven was truly delicious.
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 1 9" cake tin
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Ingredients
- 1 cup cornflour
- 1/2 cup wheat flour
- 8 or 9 strawberries
- 1/2 cup butter melted
- 1 cup powdered sugar
- 1 tsp baking powder
- 1/2 cup milk
Directions
- * Pass the cornflour, wheat flour and baking powder through a sieve.
- * Make a puree out of the strawberries.
- * In a bowl, mix together butter, powdered sugar, milk and strawberry puree.
- * Slowly whisk in the flour mixture, keep stirring for a while to avoid lumps.
- * Grease a 9" cake tin with butter and dust with flour. Pour the cake batter in it.
- * Pre-heat the OTG in toast mode for 10 minutes at 200 degrees C.
- * Place the cake tin in the OTG and bake for around 30 minutes at 200 degrees C.
- * To check if the cake is done, pierce with a toothpick. If it comes out clean, the cake is done.
- * Let it cool for around 15 minutes.
- * Serve with fresh strawberry slices or sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 632g | |
| Calories 2028 | |
| Calories from Fat 890 | 44% |
| Total Fat 101.35g | 127% |
| Saturated Fat 61.33g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 1970mg | 82% |
| Potassium 757mg | 22% |
| Total Carbs 267.11g | 71% |
| Dietary Fiber 14.5g | 48% |
| Sugars 129.56g | 86% |
| Protein 22.64g | 36% |
