Monday, February 23, 2015

Strawberry and Choco Chip Cake

I love baking. But I do not like to put frosting on my cake and often it looks so plain. But the frosting consumes a lot of butter. Plus the kitchen gets too messy.But I couldn't resist myself when I saw this recipe. A real beauty this cake is. Plus it can be frozen in the refrigerator for a month.

When serving cut a slice and microwave for 10 to 15 seconds and serve hot. Ideal combination for tea in the evening.

All Purpose Flour : 1.5 cup
Baking Powder : 1 tsp (softened)
Salt :1/8 tsp
Unsalted Butter : 3 tbsp
Yogurt : 3 tbsp
Sugar : 1 cup or 3/4 cup or 1/2 cup (The choco chip gives sweetness of its own, so keep varying)
Egg :1
Milk :1/2 cup
Vanilla Extract : 1 tsp
Choco Chips : 1/2 cup + a little to sprinkle on top
Strawberries : Pieces to cover the whole cake (8-10)

1. Sift the flour, baking powder and salt in a bowl.
2. In another bowl take sugar, butter and yogurt and beat it keeping it on high speed for 2 minutes till it turns fluffy.
3. Now the add the egg, and beat it again at a medium speed.
4. Add the milk and the vanilla extract and gently fold the sifted flour with it. Also fold the choco chips in the batter.
5. Now take a baking pan (I used a 9 inch pan spring foam pan), and apply butter on the sides and the bottom, so that its easy for us to remove the cake from the pan.
6. Pour the batter in the pan and press the strawberry pieces on the top till the whole pan is covered. (Cut the strawberry into small pieces). Fill the spaces on top of the cake with choco chips.
7. Preheat the oven to 350 Faranheit, and bake the cake for nearly 30 to 35 minutes. Please check if the cake is baked using the toothpick test.
8. Once its baked the top surface with turn into a golden brown color.

P.S : You can store this in the refrigerator up to 2 weeks. Cover it well using a cling film and keep it frozen,