Serves 1
Directions
- 1Pour 90g of milk into a bowl.
- 2Add 90g of vegetable oil to the milk.
- 3Sift 100g of cake flour mix into the bowl with milk and oil.
- 4Whisk the mixture until combined.
- 5Separate 8 egg yolks, saving the whites in another bowl.
- 6Add the 8 egg yolks and a splash of vanilla mix to the cake batter.
- 7Whisk until thoroughly combined.
- 8Add 100g of sugar and 7g of lemon juice to the 8 egg whites.
- 9Whip the egg whites until medium peaks form.
- 10Gently fold the whipped egg whites into the cake batter.
- 11Grease and line a 9x9 inch pan with parchment paper.
- 12Pour the cake batter into the prepared pan.
- 13Bake at 300°F for 20 minutes.
- 14After the timer, turn the oven off and leave the cake inside for 5 minutes before taking it out.
- 15Wash and dry the strawberries.
- 16Skin the strawberries.
- 17Remove the parchment paper from the baked cake.
- 18Cut off the edges of the cake.
- 19Place 1 block of cream cheese in a bowl.
- 20Add a splash of heavy cream or half n half and 60g of powdered sugar mix to the cream cheese.
- 21Whisk the cream cheese mixture until it forms an icing.
- 22Cover the cake with the cream cheese icing.
- 23Freeze the iced cake for 15 minutes.
- 24Cut the cake into 2.5" x 2.5" squares.
- 25Pipe additional cream cheese icing on the sides of the cake squares using a Wilton 47 tip.
- 26Cut the strawberry skin into small squares and decorate the top of the cake.
Ingredients
- 90 g milk
- 90 g vegetable oil
- 100 g cake flour mix
- 8 egg yolks
- splash vanilla mix
- 8 egg whites
- 100 g sugar
- 7 g lemon juice
- 1 block cream cheese
- splash heavy cream or half n half
- 60 g powdered sugar mix
- strawberries
Equipment
bowlwhisksievestand mixerspatula9x9 inch panparchment paperknifepiping bag
Tips
- DO NOT open oven door while it's baking!!! It will release steam and your cake will collapse. Wait until after your timers!!
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