The fluffiest butter cake with a strawberry twist
- 125 g butter (soft)
- 1 packet jelly crystals (I used strawberry but keen to try mango or passionfruit next time!)
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 cup soda water
- 1 1/2 cups SR Flour
Add everything except jelly and beat for a few minutes. Pour into a cake tin and bake at 180 deg cel until skewer comes out clean. Make up half the jelly box using 1/2 cup boiling water and 100mL soda water and pop in fridge while cake cooks. Once out of oven let cool for 10 or so minutes. Attack the top of cake with a skewer then spoon the jelly on top and spread around evenly as it soaks in. Let cool fully. If you want to ice, beat 60g soft butter with remaining jelly crystals and 1tbsp soda water. Add icing sugar until the right consistency and smear away.
The Ramblings:
Fun facts, Mum’s pet delivery service ‘Maggie Movers’ also couriers a wide variety of other goods! Everything from Coles Rosemary crackers (only the best food on the entire planet!) to new jarmies and even a soda stream!!! My Matt and I both have some horribly unhealthy habits that we are working on curbing and in summer when it’s so god awfully hot, he finds soft drink goes down just oh so nicely. Also I am a shocker for always having plentiful rum on hand but no mixers…. Soda stream to the rescue! I’ve been loving playing with making no added sugar syrups and all sorts of good things but by far my best discovery yet is using it instead of milk in cakes. Now I’ve eaten a lot of cake in my relatively few years but honestly none (big call I know!) can even compare to just a normal old butter cake made with soda water. So so light and fluffy and moist and holy dooly I could go on but seriously try it!!!! I don’t like the taste of plain soda water at all but you don’t get that, just heavenly softness!
PS. I heard of ‘baking strips’ for the first time the other day… To me they looked too good to be true so I didn’t want to spend $$$, but saw that you could DIY it with wet teatowels wrapped in alfoil. I did a pretty dodge job so I imagine the proper strips would be much better but even still, my butter cakes normally dome up a fair bit but this one rose a lot more evenly. I may have to invest…..