• Unsalted butter, room temperature (1/2 package, 125g)
• 3 tbsp Sunflower oil (10ml)
• 1 1/3 cup Sugar (300g)
• Eggs, room temperature (3, Medium size)
For the Frosting
• Unsalted butter, room temperature (1/2 package, 125g)
• 1 cup Icing sugar (185g)
• Cream Cheese (1 package, 200g)
• 1 tsp Vanilla extract (5ml)
For Decoration
• Strawberries
METHOD
1. In one bowl, mix the flour, baking powder, baking soda, vanilla sugar, salt, and cocoa. In another bowl, combine the milk, vinegar, and red food coloring. Mix well and set aside for 5 minutes.
In the mixer bowl, add the unsalted butter, sunflower oil, and sugar, and beat with the paddle attachment for 5 minutes until light and fluffy. Add the eggs one by one, waiting for each to be incorporated before adding the next. Lower the mixer speed and gradually add half of the flour mixture, then the milk mixture, and finally the remaining flour.
Line a baking pan measuring 26x38cm with parchment paper and pour in the batter. Use a spatula to level the surface of the cake. Bake in a preheated oven at 150°C (to prevent the cake color from altering) on the fan setting for 25 minutes.
Let the cake cool.
For the cream cheese frosting:
1. In the mixer bowl, add the butter and icing sugar and beat with the whisk attachment for 10 minutes until the butter is creamy and fluffy. Add the cream cheese and vanilla, and beat for another 1 minute. Transfer the frosting to a piping bag.
Using the parchment paper as assistance, remove the cake from the pan and cut into round pieces or heart shapes using a cookie cutter of 8-10 cm. Place one piece of cake on a serving platter and pipe rosettes on top of the cake using the piping bag. Add another piece of cake and decorate with extra frosting, making rosettes and adding strawberries.
