כל כך הרבה מתכוני עוגת תות כושלים הובילו לגרסה הכי טובה שאכלתי אי פעם

על המתכון

מצרכים

• Strawberry Filling/Reduction
• ▢3 cups (600 g) fresh strawberries - hulled and halved
• ▢¾ cup (150 g) white granulated sugar - see note 5 on blog post if you have very sweet strawberries
• ▢1 tbsp lemon zest - about the zest of 1 lemon
• ▢¼ cup (60 g) fresh lemon juice
• ▢3 tbsp (22 g) cornstarch - also known as cornflour
• ▢2 tbsp water
• Strawberry Cake
• ▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
• ▢¼ cup (25 g) cornstarch - also known as cornflour
• ▢2½ tsp baking powder
• ▢½ tsp salt - omit if using salted butter
• ▢¼ cup (60 g) milk - room temperature
• ▢¾ cup (195 g) strawberry filling/reduction - made in the first step of this recipe
• ▢1 drop red gel food colouring - optional but recommended, see note 6
• ▢½ cup (113 g) unsalted butter - room temperature
• ▢½ cup (105 g) unflavoured vegetable oil - I use canola
• ▢1½ cups (300 g) white granulated sugar
• ▢6 large (225 g) egg whites - room temperature, size 7 eggs
• ▢3 tsps strawberry essence/extract
• ▢1½ tsp vanilla essence/extract
• ▢1 tsp white vinegar
• Bake at 160 °C (320°F) with the fan on (convection mode) for 35 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
• Strawberry