Moist Cake with Fresh Strawberries
Ingredients
For the cake:
3 eggs
150 g of sugar
1 bag of vanilla sugar (or 1 tsp. with vanilla extract coffee)
100 ml of vegetable oil (sunflower or rapeseed)
120 ml of milk
200 gm of flour
10g chemical yeast (1 sachet)
A pinch of salt.
300g fresh strawberries, peeled and cut in half
Directions:
Prepare the Oven and Pan:
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Mix Wet Ingredients:
In a large mixing bowl, beat the eggs, sugar, and vanilla sugar (or extract) together until the mixture becomes light and fluffy.
Add Oil and Milk:
Gradually add the vegetable oil and milk to the egg mixture, whisking continuously until fully combined.
Sift Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Combine Wet and Dry:
Slowly add the dry ingredients into the wet mixture, stirring gently until you get a smooth batter. Be careful not to overmix.
Incorporate Strawberries:
Gently fold half of the halved strawberries into the batter, ensuring they are evenly distributed.
Bake the Cake:
Pour the batter into the prepared pan. Arrange the remaining strawberry halves on top, cut side down, pressing them slightly into the batter.
Bake Until Golden:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
