I'm giving this recipe 4 stars because it does require some adjustments. However, with the adjustments, this recipe produces an amazing, moist, fluffy, and delicious strawberry cake!
1 - Measure the flour AFTER sifting it! It makes a huge difference! Here's what I did: I measured out 2 & 3/4 cups of cake flour & sifted it twice. I then measured 2 & 3/4 cups of the sifted flour to add to the actual cake. If you're really against sifting, lower the flour amount to 2 & 1/4 cup.
2 - Make the puree from fresh strawberries & a pinch of sugar. It's a must!
3 - Separate egg yolks & whites. Add the yolks into the batter when it tells you to "add the eggs." Beat the whites in a clean bowl until they form stiff peaks. Fold this into the batter just before pouring it into pans.
4 - Use salted butter OR add a pinch of salt to the batter if you are using unsalted butter
5 - Just a note: Make SURE that you flour your pans as the recipe tells you to! This helps the cake to "climb" (rise).
I frosted this cake w/ chocolate buttercream per my brother's request. It was amazing! :)
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I'm giving this recipe 4 stars because it does require some adjustments. However, with the...