Fluffy strawberry cake

A fluffy and moist strawberry cake. A large cake that will easily be cut into a lot of portions. Light: baked with rapeseed or sunflower oil and a lot of milk. Strawberries in this cake taste wonderful; they release much of their juice, which soaks into the cake and makes it even moister. You can make the cake right now with the ingredients available at home; you only might need to buy strawberries. We just loved this cake :).

Ingredients for a fluffy strawberry cake:

• 4 large eggs
• 1 and 1/4 cup caster sugar
• 1 cup (250 ml) oil, e.g. sunflower or rapeseed oil
• 1 cup (250 ml) milk
• 450 g (3 cups) plain flour
• 1 pack of vanillin sugar (16 g) or seeds of 1 vanilla bean
• 2 tsp baking powder
• 500 – 600 g strawberries

All ingredients should be at room temperature.

In a mixer bowl, beat eggs with caster sugar and vanillin sugar until light and creamy (egg volume will increase almost three times). Pour in the oil, whisking continuously. Then, pour the milk, whisking continuously. Sift the plain flour and baking powder directly into the batter. Gently mix with a spatula to combine.

Prepare a baking pan with the bottom dimensions 33 x 22 cm, lined with baking paper. Pour the batter into the prepared pan, spreading the top into an even layer with a spatula. Put strawberries on top, hulled and halved, one next to the other.

Bake at 170ºC for about 45 minutes or longer, until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, and cool.

To serve, please dust the fluffy strawberry cake with powdered sugar if you’d like.

Enjoy!