*I’m hosting a [GIVEAWAY] til 7 Jan ’15 courtesy of Philips Singapore! Click on my Facebook post to participate! Good luck!
I love moist cakes. Cakes that are soft, bouncy with structure and not airy like chiffon. Don’t get me wrong. I love chiffon, but even with chiffon, I like those from Prima Deli and Bengawan Solo which are moister than most.
To up the softness in cakes, you’ll need more fat and sugar. By softness, again I don’t mean the sponge cake kind of softness, but moisture. For a cake to hold its structure, basically what does the work are your flour and eggs. If you have too much of your flour and eggs while reducing the butter and sugar (health reasons? I’ll eat one slice of a proper cake than 3 slices of a reduced-fat cake anytime), you’ll end up with a cake that is dry and hard.
This cake isn’t perfect – the temperature was too high and obviously I didn’t wait for it to cool before slicing but it is delicious! I baked it at 170C and the top was a little too brown for my liking. In the recipe below, I have reduced the temperature to 160C and extended the baking time. As always, every oven is different. Mine is a small tabletop oven (with a faulty knob, if you have to know), so the temperature tends to rise faster. If you find that your cake is browning too fast mid-way, cover the top loosely with aluminum foil and continue baking until the middle is cooked.
Using soya milk in place of regular (full-fat) milk makes the cake richer with a lovely, distinct soya scent. Combined with the slightly tart strawberries, even Jason, who doesn’t really have a sweet tooth, had nothing but praises for it. I have a good mind to bake one this lazy Sunday!