Another recipe from Cake Keeper Cakes by Lauren Chattman.
We got some beautiful, red, Scottish strawberries for this one - they were so sweet and delicious - it did seem a bit of shame to turn them into cake. The cake was very nice - kids loved it. The white chocolate really just made a sweet, sticky layer towards the bottom. I would probably only use under par strawberries for this, though, as beautiful strawberries should just be eaten as they are!
Also, it was a very sweet cake but some of the other cake slice bakers reduced the sugar in it or added blueberries to balance the sweetness - Feeding My Enthusiasms.
1 large egg
1 large egg yolk
1/2 cup sour cream
1/2 tsp grated lemon zest
2 tsp pure vanilla extract
1 1/2 cups plain flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsp (3oz) unsalted butter, softened
1 cup sugar
8 oz strawberries, hulled and sliced
1 cup white choc chips or chunks
1. Preheat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out any extra. Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large glass measuring cup and lightly beat. Combine 1 1/4 cups flour, the baking powder, baking soda and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins..
3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream.
4. Turn the mixer on low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30s on medium speed.
5. Combine the strawberries and remaining 1/4 cup of flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter with a rubber spatula.
6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, 45 to 50 mins (my one took a bit longer - maybe another 15-20 mins). Let the cake cool in the pan for about 5 mins, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Click to see the Cake Slice Blogroll. Some of the bakers made the lime chiffon cake this month and others have done both.
I'm so in the way of baking with American recipes now that we have cooked so many things from this book. Funny that only a few months ago, I would have been put off by an American recipe whereas now I am quite familiar with the different measurements and a good lot of the ingredients too. Looking forward to next month's cake.