White Cake (for Strawberry Shortcake)
© llizard aka ejm 2002
This eggless cake is a variation of Patrushka Cake (recipe from my sister's Godmother). However, I have heard that it is sometimes called one pan or wacky cake because it has no eggs and does not require a greased pan (it can be made in the pan it will be cooked in) turn oven to 350F
1½ c flour
1 tsp baking soda
1 tsp baking powder
1 c white sugar
½ tsp salt
1 tsp vanilla
1 Tbsp white vinegar
5 Tbsp melted butter
1 c LUKEWARM water
- Turn oven to 350F. Sift the dry ingredients into a bowl.
- Make 3 holes; pour vanilla, oil, vinegar into the holes. Over that quickly pour LUKEWARM water. Beat well.
- Pour batter into an 8inch square UNGREASED cake pan or make a double recipe to bake in two 9inch round UNGREASED pans at 350F for 30 minutes or til a cake tester comes out cleanly.
Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.
This moist cake is excellent with fresh strawberries and crème fraiche. Or you can use your favourite icing. It also makes very good cupcakes. I use the chocolate variation of this cake (add 3 Tbsp
unsweetened cocoa powder to the dry ingredients) when I make Black Forest Cake.
1 c whipping cream (or 18% cream)
1 Tbsp buttermilk
Stir cream and buttermilk together in a bowl. Cover with saran wrap and allow to rest overnight at cool room temperature (8-12 hours) til it is thick. Refrigerate to thicken further.
A word of caution: yoghurt cannot be used in substitution for the buttermilk. The bacterial cultures are different and only the bacterial cultures in buttermilk will set the cream. We have also successfully made creme fraiche using 10% cream. It takes much longer (at least 24 hours) to set. Serve creme fraiche with babas au rhum, Apricot Linzer Torte, pecan pie or use it instead of whipping cream on strawberry shortcake.