Michael Ruhlman's Ratio, I made this strawberry cake without a recipe!
This time I used Ratio and came out with this perfect little strawberry cake. It has a light strawberry flavor, a moist and spongy texture, and with the strawberries that dry out on top you that extra kick of concentrated strawberry taste - no icing needed! I'll save the icing experiments for another day.
Mini Strawberry Cake
2 oz sugar
1 oz butter or vegan butter, melted
3 oz mashed strawberries
1/4 tsp vanilla extract (strawberry extract would be better, but I didn't have any so I used vanilla)
2 oz flour
1/8 tsp baking soda
2-3 strawberries, sliced for garnish
*The way this recipe works is similar to pound cake - a 1:1:1:1 ratio. That's 1 part flour, 1 part egg, 1 part sugar, and 1 part fat. What makes this different from pound cake is the technique used to make the cake (the way ingredients are mixed, the order they are mixed, etc). To keep things simple I used 2 oz, the weight of 1 egg, as my base measurement. I used half the amount of fat so the cake wasn't too dense.
Preheat oven to 350º F
-Crack the egg in a medium size bowl and whip it with a whisk (...tongue twister?) until it is really fluffy
-Add the sugar and whip, then add the butter and whip the batter just a bit more
-Add the strawberries and vanilla extract - I didn't exactly whip these ingredients into the batter, but I mixed them quickly with the whisk...
-Add the flour, baking soda, and salt, and fold in gently with a rubber spatula until it is just incorporated, do not over mix or it will become tough!
-Pour the batter into a small pan or muffin tins (makes 2-3 muffins)
-Gently arrange the strawberry slices on top of the batter and bake for approximately 25 minutes, or until a toothpick comes out clean