Another month has gone by | Eggless Vanilla sponge Cake with Strawberry Buttercream frosting

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I love strawberries. These tart, plump beauties are in season and I am left with no other option but to get boxes of them. As of now its smoothies and lassis and having had enough of them (as of now) I have started trying them in desserts. And when it was time to bake a cake for baby 'A', it had to be something strawberry. I had bookmarked this eggless vanilla sponge cake from Sharmis passions long time back and thought of giving it a shot, folding some chopped strawberries into the batter to make my strawberry sponge. But then it is only me who loves strawberries in the house and I was not sure if the cake would be welcomed by others. Also I didn't want to experiment as I was not in the mood to bake a second cake.

However it be, I wanted to pair strawberry with the cake and so I settled for this simple strawberry buttercream. The berries gave a subtle pink color to the frosting and it was a beauty to look at. The sweetness of the sponge and buttercream was cut by the tartness of the strawberries which made wonders to the palate. On the whole, a perfect music of flavors.
P.S. Everyone loved the cake and it was gone in no time... :)

Lately, I have been baking a lot. And we have been packing a lot of calories into our system. The initial plan was to make a two layer cake but then taking into account the sugar, calories and butter, I restricted it to a simple single layer cake with a few scoops of buttercream topped over it.

Recipe adapted from Sharmis Passions ~*What U Need*~ For the One Bowl Eggless Vanilla Sponge Cake All purpose flour - 1 1/2 cups Thick Yogurt - 1 cup Sugar - 3/4 cup Baking soda - 1/2 tsp Baking powder - 1 1/4 tsp Vegetable Oil - 1/2 cup Vanilla extract - 1 tsp For the strawberry buttercream frosting: Butter - 1/3 cup Chopped strawberries - 1/3 cup Icing sugar - 1 cup Vanilla extract - 1/4 tsp For decoration Few thinly sliced strawberries Chocolate vermicelli

How I Made It:
One Bowl Eggless Vanilla Sponge Cake
Preheat oven to 180C. Grease a cake pan with some butter or oil and dust with flour. Set aside. Beat the yogurt to remove lumps, add sugar and combine well. Add the baking powder and baking soda to it, beat again and set aside for 5 mins. You will see small bubbles on the surface of the mixture.

Add vanilla extract and oil. Mix well until the ingredients are combined. Add the flour and gently fold the mixture using whisk.

Pour into the pan and tap a few time to get rid of the air bubbles. Bake for 30 mins till the top turns golden brown. Check for doneness and cool completely.

Strawberry Buttercream frosting
Bring butter to room temperature. Beat the butter at a slow speed. Add the vanilla and chopped strawberry and beat together. Add the sugar and beat at low speed till fully combined.

Slice the cake into two. Spread the frosting on one half top with the other half and frost as desired. Decorate with sliced strawberries and chocolate sprinkles.

Slice and serve!!!

** My Notes:
** We have been having a lot of cakes lately and hence I halved the recipe and made to with a single layer cake.
** You could use the whole recipe, bake two cakes and frost as desired.
** Use 1 cup sugar if you want the cake to be too sweet.
** If you want a brighter pink, add a drop of food coloring.
** I prepared the frosting, dumped it in the fridge and then baked the cake. By the time, I took out the frosting, the berries had shed water and the frosting had become runny. So prepare the frosting fresh... and to me, Lesson Learnt!!!

So thats it Folks...
With Love,

Signs off!!!

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