Fluffy strawberry cake

A fluffy and moist strawberry cake. A generous cake that can easily be cut into plenty of portions. Light, as it’s made with rapeseed or sunflower oil and plenty of milk. The strawberries taste wonderful in this cake; they release their juices as it bakes, soaking into the sponge and making it even moister. You can make this cake right away with ingredients you likely already have at home – you may only need to buy the strawberries. We absolutely loved this cake :).

Ingredients for a fluffy strawberry cake:

• 4 large eggs
• 1¼ cups 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 the 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 the eggs with the caster sugar and vanilla sugar until light and creamy (the volume will almost triple). Gradually pour in the oil, whisking continuously, followed by the milk. Sift the plain flour and baking powder directly into the batter and gently fold with a spatula until just combined.

Prepare a baking tin measuring 33 × 22 cm and line it with baking paper. Pour the batter into the prepared tin and spread the surface evenly with a spatula. Arrange the strawberries on top, hulled and halved, placing them close together.

Bake at 170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

To serve, dust the fluffy strawberry cake with icing sugar, if you like.

Enjoy!