Hi i would like to know any eggless strawberry cake recepie with frosting?!
Hi i would like to know any eggless strawberry cake recepie with frosting?
b'coz my eggless cakes when i bake they are fluffy but after it cool it settles down from centre.. So i'm looking for good recipie with guidance
Answers:
Strawberry Angel Food Cake
* 1 (10 inch) angel food cake
* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 quart fresh strawberries, sliced
* 1 (18 ounce) jar strawberry glaze
1. Crumble the cake into a 9x13 inch dish.
2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
or
Strawberry Tort Cake
* 11 ounces cream cheese, softened
* 3/4 cup white sugar
* 2 teaspoons vanilla extract
* 1 pint heavy whipping cream
* 2 (12 ounce) packages ladyfinger cookies
* 1 (16 ounce) package frozen strawberries
* 1 tablespoon cornstarch
1. Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
2. Whip cream cheese, sugar, and vanilla together.
3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.
im not sure..but i think you shpould try vegresipiece.com
Strawberry Dump Cake
45 min
1 (15 ounce) can crushed pineapple with juice
1 (15 ounce) can strawberry pie filling
1 box yellow cake mix
1 cup margarine
1 cup nuts, chopped
Pour pineapple into well greased 13 x 9 x 2-inch dish or pan.
Pour pie filling over pineapple and spread well.
Dump cake mix over pie filling.
Slice butter thin and lay over top of cake mix.
Bake in preheated 325 degrees oven for 45 minutes or until brown.
Cool in pan and serve in pan.
Eggless White Cake
2 round cakes 55 min 25 min prep
2 3/4 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups white sugar
1/2 cup corn syrup
1/2 cup corn oil
3/4 cup water
1 tablespoon lemon juice
Preheat oven to 350 degrees F.
Combine dry ingredients.
Mix well& ensure there are no lumps.
Add the wet ingredients in order listed.
Stir until well mixed.
The mixture should be thick& heavy.
Spoon mixture into 2 well oiled& floured 9" baking pans.
Smooth the tops with a spatula as much as possible.
Bake for up to 30 minutes.
Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
Remove from oven& cool on wire racks for 10 minutes.
Carefully turn out onto a wire rack to cool completely.
Layer with jam& a lemon icing.
NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
Easy Eggless Sponge Cake
Here's a unique, light, egg-free version of sponge cake, and it's low fat and low cal as well! It's quick and easy to make, and can be dressed up with topping or frosting for an impressive dessert. This recipe is from www.tarladalal.com.
8 servings 1 6 inch round cake 40 min 20 min prep
7 1/16 ounces sweetened condensed milk
5 ounces self-rising flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup melted butter or margarine
1 teaspoons vanilla essence
1/3 cup water
Sieve the flour, baking powder and baking soda together.
Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
Pour the mixture into a greased and dusted 6 inch diameter round tin.
Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, take out from the oven and leave for 1 minute.
Invert the tin over a rack and tap sharply to remove.
Cool the the cake on a wire rack.