Eggless Strawberry Cake Recipe

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For 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:
Cook time:
Servings: 1 9" cake tin



  1. * Pass the cornflour, wheat flour and baking powder through a sieve.
  2. * Make a puree out of the strawberries.
  3. * In a bowl, mix together butter, powdered sugar, milk and strawberry puree.
  4. * Slowly whisk in the flour mixture, keep stirring for a while to avoid lumps.
  5. * Grease a 9" cake tin with butter and dust with flour. Pour the cake batter in it.
  6. * Pre-heat the OTG in toast mode for 10 minutes at 200 degrees C.
  7. * Place the cake tin in the OTG and bake for around 30 minutes at 200 degrees C.
  8. * To check if the cake is done, pierce with a toothpick. If it comes out clean, the cake is done.
  9. * Let it cool for around 15 minutes.
  10. * Serve with fresh strawberry slices or sauce.
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