Ingredients
-
100 gm Maida (Plain Flour)
-
1 tsp Baking Powder
-
1 tsp Baking Soda
-
200 gm Condensed Milk
-
1/4 cup Oil (or 80 gm Butter)
-
100 ml Milk
-
6-78 Fresh Strawberries (crushed into a puree)
-
Whipped Cream (as needed for frosting)
-
1 drop Pink Food Colour (optional, for the cream)
-
Fresh Strawberries (for garnish)
About
Ho Ho Ho! Merry Christmas! I promise this Eggless Strawberry Marble Cake will absolutely steal the show at your Christmas dinner! It is incredibly soft, beautifully swirled, and packed with real strawberry flavor without using a single egg. You won’t believe how simple it is to make this festive, bakery-style stunner right in your own kitchen. Let’s bake some magic!
Nutrition
This eggless cake is fantastic for those with egg allergies or dietary restrictions, and using fresh strawberries adds a wonderful boost of natural antioxidants and Vitamin C.
Estimated Nutritional Values (Assuming 8 servings):
* Calories: 280 kcal per serving
* Carbohydrates: 38g
* Protein: 4g
* Fat: 12g
Steps
|
1
Done
|
1. Prepare your dry and wet ingredients separately. In your first bowl, sift together 100 gm Maida, 1 tsp baking powder, and 1 tsp baking soda to aerate the flour and remove any lumps. |
|
2
Done
|
In a second bowl, mix the wet ingredients: 200 gm condensed milk and 1/4 cup oil (or 80 gm butter). Beat nicely using a hand whisk or an electric beater. |
|
3
Done
|
Pour a portion of the 100 ml milk into the wet mixture and combine. |
|
4
Done
|
4. Gradually mix the dry ingredients into the wet ingredients, adding the remaining milk. Beat gently until you have a smooth, lump-free batter. |
|
5
Done
|
Preheat your oven to 180°C (350°F) for 10 minutes. |
|
6
Done
|
Divide the prepared cake batter equally into two separate bowls. |
|
7
Done
|
Add the fresh strawberry puree to one of the bowls and mix well, leaving you with one plain white batter and one pink strawberry batter. |
|
8
Done
|
Grease a baking pan and line the bottom with butter paper. |
|
9
Done
|
Alternate adding spoonfuls of the white and pink batters into the center of the pan, letting them spread out naturally to create concentric rings. |
|
10
Done
|
Place the pan in the preheated oven and bake for 20-25 minutes at 180°C. Check the center with a toothpick to ensure it comes out clean. |
|
11
Done
|
Allow the cake to cool completely to room temperature before starting the icing. Never frost a warm cake, or the cream will melt. |
|
12
Done
|
Run a knife around the edges to loosen the cake, remove it from the pan, and carefully shave off the dome to create a flat, even surface for icing. |
|
13
Done
|
Divide your whipped cream. Keep one portion white and add a drop of pink color to the other. |
|
14
Done
|
14. Fill a piping bag with both colors of cream and decorate the cake beautifully, finishing with a garnish of chopped fresh strawberries. |
|
15
Done
|
Zero-Waste & Substitutes * Zero-Waste: Don't throw away the shaved-off cake dome! Crumble it up to make mini strawberry cake pops, or layer it in a glass with leftover whipped cream and fresh fruits for a quick trifle dessert. Also, save the leafy strawberry tops to infuse in your drinking water for a refreshing, mild flavor. * Substitutes: You can swap Maida for whole wheat flour for a slightly denser, earthier bite (you may need just a splash more milk to balance the moisture). If you don't have condensed milk, you can use a mix of thick yogurt and castor sugar to achieve a similar binding and sweetness. |
