Just imagine having fresh Strawberry & Vanilla Whipped Cream Cake made at home! It is very easy to make with the right amount of ingredients and a little practice. Surprise your friends and family with your creativity and skills. This cake looks as good as made by your favourite cake shop! Icing the cake is sometimes perceived as a very difficult task. Don't worry! Just follow this recipe and celebrate the joy of making your very own Icing Cake in delicious Strawberry and Vanilla flavour. You will need non dairy whipping cream apart from few regular ingredients to make this cake. For decorating the cake you can use your creative hat and design it to your fancy or follow the decoration suggestion given here.
Click the PLAY BUTTON below to view the video recipe of Strawberry & Vanilla Whipped Cream Cake:
Ingredients:
For Cake:
1 Cup + 2 Tbsp Maida (All Purpose Flour)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/3 Cup Oil
1/2 Cup Thick Curd
1 Cup Powdered Sugar
Few drops Vanilla Essence
Oil for greasing
For Icing:
2 Cup Non Dairy Whipping Cream
Cocoa Paste (Mix 1 Tsp Cocoa with 1-2 Tsp Water)
Sugar Syrup (Mix 2 Tbsp Sugar with 1/4 Cup Water)
4 Tbsp Strawberry Crush
Few drops Pink Food Colour Gel
For Decoration:
Multi Coloured Sugar Sprinkles
Small Silver Edible Balls
Serves: Makes 6" Cake (about 1 Kg)
Preparation time: 30 min
Baking time: 25 min
Icing time: 40-45 min
Setting time: Pre-icing 7 hours, Post-icing 8 hours
* 1 Cup = 240 ml
Method:
Preparing Cake Base:
1. Prepare a 6" Cake Tin by greasing it with oil and placing Parchment paper on its base.
2. Pre-heat Oven at 180C/350F for 10 min.
3. Sieve Maida, Baking Powder and Baking Soda in a Bowl. Set aside.
4. Whisk Oil and Thick Curd in a separate bowl for 2-3 min till it turns smooth and creamy.
5. Add Powdered Sugar to Oil & Curd Mixture little by little and mixing well.
6. Add Vanilla Essence to it and mix well.
7. Add the Dry ingredients (Maida, Baking Powder and Baking Soda) to the wet ingredients little by little mixing well. Ensure there are no lumps.
8. The batter so prepared should be free flowing. If required add little milk.
9. Pour the batter in the prepared cake tin starting from the sides. Gently tap the mould so that any air bubbles are removed and batter is levelled.
10. Bake in a pre-heated oven at 180C/350F for 25 min. After 25 min check with tooth pick and it is done if it comes clean. If there is batter sticking to tooth pick bake for 5 min more and check again.
11. Once done take out the cake from oven. Leave it in tin for 5 min.
12. After 5 min separate the edges with a knife and then using a towel to hold the mould turn it upside down on a plate to unmould the cake.
13. Transfer the cake to a wire rack and allow it to cool to room temperature completely.
14. Once cooled wrap the cake in a cling wrap after removing parchment paper from base and put it in an air tight container. Refrigerate for 6-7 hours.
Icing and decorating the Cake:
1. Whip the Non Dairy Whipping Cream using Electric Beater to stiff peaks.
2. Prepare Lump Free Cocoa Paste by mixing Cocoa and Water in a small Bowl.
3. Take 1/4 part of Vanilla Whipping Cream in a separate bowl and mix Cocoa Paste in it little by little to get light brown colour icing.
4. Put the Vanilla Whipping Cream and Cocoa Whipping Cream in refrigerator.
5. After 6-7 hours remove the cake from refrigerator and remove the cling wrap.
6. Put the cake on a Round Turn Table and cut 3 slices from sides using a cake knife.
7. Put a Cake Board on Turn Table.
8. Spread little Vanilla Whipping Cream on cake board using a Palette Knife and place 1st slice of Cake on it. Press gently at the centre to set.
9. Soak cake slice using 3-4 Tsp Sugar Syrup.
10. Spread thick layer of Vanilla Whipping Cream using a Palette Knife.
11. Spread 2 Tbsp Strawberry Crush.
12. Place 2nd Slice of Cake on 1st Slice.
13. Soak cake slice using 3-4 Tsp Sugar Syrup.
14. Spread thick layer of Cocoa Flavoured Whipping Cream using a Palette Knife.
15. Spread 2 Tbsp Strawberry Crush.
16. Place 3rd Slice of Cake on 2nd Slice.
17. Spread excess cream around the edges using Palette Knife and rotating the turn table.
18. Soak cake slice using 3-4 Tsp Sugar Syrup.
19. Cover the Sides and Top of Cake with Vanilla Whipping Cream.
20. Remove excess cream on cake board using a tissue paper.
21. First layer of Cake Icing is called Crumb Coat and this completes the crumb coat. Refrigerate the cake for 30 min.
22. After 30 min place the Cake again on Turn Table and apply second layer of Icing using Vanilla Whipping Cream. Start by applying on the sides and then cover the top.
23. Once cake is coated nicely with Whipping Cream level the Icing using Palette Knife and rotating the Turn Table. With each turn clean the Palette Knife. Smoothen as much as possible.
24. Decorate the side of the Cake with Multi Coloured Sugar Sprinkles by lightly showering on the sides holding the cake on one hand above a plate. Ensure to spread Sprinkles evenly and not let it spread on the top of cake.
25. Refrigerate the cake once more for some time (10-15 min).
26. Mix the remaining Whipping Cream. Add few drops Pink Food Colour Gel to it and mix well.
27. Prepare Piping Bag using a Open Star Nozzle and filling it with Pink Whipping Cream. Close the Piping bag lightly twisting the open end.
28. Place the cake on turn table. Make small roses in a circle around the edges on the top of cake.
29. Decorate the roses by lightly showering Multi Coloured Sugar Sprinkles and small Silver Edible Balls.
30. Strawberry Vanilly Whipped Cream Cake is ready. Refrigerate it for 8-9 hours before cutting. Refrigerating helps the layers of Cake to get merged.
Tips:
1. Pour the batter in Cake tin starting from the sides. This helps in ensuring no dome is created in cake after baking.
2. Ensure to gently tap the Cake Mould before putting in in Oven. It helps in removing any air bubbles tapped and also even out the batter.
3. Ensure to bake in a pre-heated oven.
4. Ensure Cake is completely cooled down before putting it in Cling Wrap.
5. Storing the cake in Refrigerator before Icing. This helps in making the crumbs stiff and helps in icing.
6. Use a Non Dairy Whipping Cream for best results and whip till the peaks are stiff. But do not over whip or the cream will turn greasy.
7. Soak cake in Sugar Syrup for best results.
8. Cake can also be made from pre-mix. If using pre-mix you can follow just the icing part.
9. Ensure to keep the Whipping Cream chilled at all times. If the icing on cake or cream comes near to room temperature refrigerate again for 15-30 min.
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