Description
Strawberry Cake Taco is a playful and inventive dessert that combines the sweet, familiar flavors of strawberry cake with the fun shape of a taco. This dessert features a soft, flexible cake shell filled with luscious strawberry cream and fresh strawberry cubes, making for a delightful and visually appealing treat.
Ingredients
Units
Scale
Cake
- 2 eggs
- 23 g vegetable oil
- 26 g milk
- 26 g cake flour
- 26 g granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
Filling
- 180 g heavy cream
- 28 g granulated sugar
- Fresh strawberry cubes
Instructions
- Separate eggs. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- Prepare batter base. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Mix in egg yolks. Set aside.
- Preheat oven and prepare tray. Line the baking tray with parchment paper or baking mat. Preheat the oven to 302℉(150℃).
- Make meringue and combine batter. Add lemon juice, sugar and vanilla extract into the egg white bowl. Use a hand mixer to beat until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into a piping bag.
- Pipe and bake. Pipe out batter on the baking mat (about 6 cm in diameter). Send into the oven and let bake for about 28 minutes or until golden brown. Take the tray out of the oven and let the cake cool down.
- Prepare filling and assemble. In a clean bowl, bring together heavy cream and sugar. Use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Shape the cake like a small taco, pipe in whipped cream, add in some fresh strawberry cubes, cover with more whipped cream and garnish each cake taco with strawberries.
Notes
- By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
