Corporate & Other Settings

Upside Down Strawberry Cake

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Serves: 10-12 (75-90g per serve)

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Ingredients

For the cake layer

  • 1 cup plain flour
  • ¼ cup wholemeal plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoons margarine
  • ½ cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup reduced fat milk

For the strawberry layer

  • 1½ cups strawberries, washed, hulled and sliced
  • 3 tablespoons margarine, melted
  • ¼ cup brown sugar

Method

  1. Preheat oven to 180 degrees
  2. Generously grease the sides of a round cake tin
  3. Place 3 tablespoons of margarine in the cake tin. Place the tin in the oven for a minute or two until it is just melted
  4. Remove the tin from the oven and swirl the melted margarine to coat the bottom of the tin. Evenly sprinkle the brown sugar over the margarine to form a thin layer at the bottom of the tin
  5. Arrange the sliced strawberries in a single layer over the brown sugar, making sure the slices are touching or slightly overlapping
  6. In a medium bowl, whisk together the flour, baking powder and salt
  7. Place margarine and sugar in a large bowl of electric mixer, beat until light and fluffy
  8. Add egg and vanilla, beat on high for 3 minutes, scraping the bowl occasionally
  9. With the mixer on low speed, gradually add flour mixture to the wet mixture, alternating with the milk until just combined
  10. Carefully spread the cake batter over the strawberries
  11. Bake for 28-32 minutes, or until skewer inserted comes out clean
  12. Set the cake pan on a cooling rack and cool the cake in the pan for 3 minutes
  13. Carefully run a thin spatula around the edge of the tin; lay plate on top of it. Pressing down on the plate, quickly invert the tin so that it’s upside-down on the plate. Wait for 1 minute and then slowly and carefully lift the cake tin from the top of the cake.
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