Strawberry Cake

For us strawberries are in season and they are very juicy and tasty. When I went to market last week I bought 3 punnets. So I decided to bake strawberry cake. This is the first time I am attempting this cake and I was very happy with the result.Though the process is tedious and time taking it is worth.I simply loved the cake and even my husband who is not fond of cakes too liked it

Ingredients:
Sifted Cake Flour-2cups
Baking powder-2tsp
Salt-1/2tsp
Unsalted Butter-3/4cup
Sugar-11/2 cups
Large eggs separated-3
Coconut milk-1cup

Method:

1. Preheat oven to 350 degree Fahrenheit
2. Line cake tin with parchment paper, grease it and dust with all purpose flour
3. Sift together cake flour, baking powder and salt.
4. With electric beater beat butter at medium speed until soft and light.
5. Add sugar and continue to mix about 5 minutes or until light and fluffy
6. Add egg yolks one at a time, beating after each addition.
7. On low speed alternately add flour mixture in 3 additions and  coconut milk in 2 additions.
8. In a clean bowl, beat egg white at high speed to soft peaks.
9. Gently fold one third of egg whites into batter, fold in remaining gently but thoroughly.
10. Bake for about 35 minutes or till the skewer inserted in the middle of cake comes out clean. 

For the icing:
Sugar-1/2 cup
Egg white of 1egg
Strawberries chopped-1cup
Grated dry coconut-1/2cup

Method:
Beat egg white till it is soft and fluffy and then add sugar and strawberries  stirring constantly.
Flavor with vanilla and rose water.
Cool cake completely and just insert skewer at many places in the cake to allow the absorption of icing and pour icing over it and refrigerate it for one hour.
Finally dust it with grated coconut


Notes
Never beat at high speed when you are adding flour to the batter. It will disturb the aeration in the batter and cake will become hard.Mix it gently and thoroughly.
Cake flour can be made with plain flour and corn flour. See here. Sift it nearly 4-5 times to get the best result.