When I was in college, there was a girl in my class who used to sell home-baked cakes and I especially enjoyed her strawberry cake. We lost touch after we graduated, and I tried desperately to emulate the strawberry cake. I tried a lot of recipes until I found one that tasted exactly like the one my classmate used to make. Here it is; I hope you will enjoy it as much as I do.
- Preheat the oven to 180°C.
- Sift together the baking powder, baking soda, and flour. Melt the butter and let it cool for some time. Once the butter cools down completely, add the sifted dry ingredients to it.
- Beat at a low speed for 2 minutes. Add the condensed milk into the mixture and beat again at low – medium speed for another 3 – 4 minutes. The mixture will be watery.
- Add the strawberry essence and gently fold in with the cake mixture. Grease the tin (grease the sides with oil/butter and cover the bottom with waxed paper).
- Pour the mixture into the tin and spread it evenly. Bake for 20 – 30 minutes at 350°F/180°C.
- Bake it well until a toothpick inserted in the center comes out clean. Transfer the cake into a wire rack and cool it completely. Once done, slowly take out the wax paper. Make it ready for frosting.
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