Hi all 🙋🏻‍♀️,

Strawberries  strawberries  strawberries …. 🍓🍓🍓🍓🍓🍓🍓🍓🍓

It’s strawberry sutra everywhere… lots of desserts and smoothI prepared.. out of which cake I am sharing with you friends.

When it comes to icing.. I simply and keeping my eyes closed, will go with ogura.. no other cake can beat this version for frosting version. It’s simply amazing. Super soft, no crumbs and spongiest at its optimum.

Below is the recipe for about 800-850 gms of frosted strawberry cake.

One things I want to share with you all.. while making the sponge, I added only essence of spanish strawberry. The brand which I used is ossoro.. guys please try its range. I have used6-7. All are just amazing and precise to its flavour… available at amazon.




5 eggs with separated egg yolks and white part at room temperature

1 whole egg

1/2 tsp cream of tartar

80 gms icing sugar

70 gms APF or maida

1 tsp strawberry essence

60 ml milk

50 ml canola oil or any unflavoured oil

2 pinches of salt

Rose pink gel paste.. Have used americolour rose pink


Preheat oven at 160° c and line a 20 cm square baking tray.

Put a saucepan with 3/4 ltr of water on your gas stove to boil as this cake will be baked in steam bath.

Take egg whites in a bowl and start mixing with a hand mixer until seems frothy. Add cream of tartar. Mix well.

Now start adding icing sugar and mix until you get hooked peaks. Remember not to make too soft or stiff peaks. You can see the pic of the peak which is hooked down. Keep the meringue aside.

Using the same blade, mix egg yolks and whole egg. Add essence, milk and oil. Mix all well. Now start adding flour in 3 batches and mix only till well combined.

Add colour of your choice.

Now start adding meringue in 3 batches into the batter. Incorporate well your each portion of meringue after adding it to the cake mix.

Now transfer the batter into your cake pan very slowly so that no bigger bubbles escape or form in your pan. Dab your pan 5-6 times on your kitchen platform to release the extra bubbles.

Now pour the hot boiled water into the lower tray of the oven and place the batter tray and bake at 160° c in the middle rack of the oven. For each pan, it took me 20 minutes for me to bake this.

As you can see, I didn’t do any skewer test to see the cake is done or not as there is no hole on the top. This can be checked very easily. Browning effects will tell you the half story of it and the last half you can do with your one finger. Just press it slightly. If it springs back, it means it is baked completely.

Now transfer the cake pan on the wire rack and let it cool completely.

It’s time for icing now😄.. Whip the whipping cream and do the frosting as you wish.


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