Strawberry Milk Cake
This easy and jiggly strawberry milk cake perfectly combines the creaminess of milk with the subtle sweetness of strawberries. The gluten-free milk cake is enriched by optional cheese and a hint of freeze-dried strawberry powder. The final touch of shredded coconut and fresh strawberries adds an irresistible visual charm.
Equipment
- Measuring cups
- Nonstick pan
- Ceramic or glass bowl
- spatula
- Plastic Food Wrap
Ingredients
- ½ cup cornstarch (60g)
- 2 cups milk (500g; Can also use unsweetened soymilk, oat milk, or coconut milk.)
- ¼ cup sugar (50g)
- 2 egg yolks (Optional)
- 1 slice cheese (Cheese can contribute to the smooth, velvety texture of the cake. But it is optional. I used a slice of Swiss cheese. You can also use some other mild cheese such as cream cheese, ricotta cheese, farmer's cheese, or mozzarella cheese.)
- 2 tbsps freeze dried strawberry powder (Optional.)
- 3 tbsps shredded coconut (Optional. For decoration.)
- 3 strawberries (Washed and cut into halves. )
Instructions
- Brush a ceramic or glass soup bowl/cereal bowl with a thin layer of vegetable oil (about ¼ tsp is enough). Set aside.
- In a mixing bowl, add the milk, cornstarch, sugar, and egg yolks, stir well. Optionally add 2 tbsps of freeze dried strawberry powder to the mixture.
- Set a fine mesh strainer over a nonstick pan, pour the mixture through the strainer. Optionally, add a slice of cheese you like into the pan.
- Bring the mixture to a boil over medium high heat while stirring continuously, then reduce the heat to medium low and keep stirring with a spatula for 10 to 15 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.
- Transfer the mixture into the greased bowl, and let it cool to room temperature. Cover the surface of the mixture with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hours or until the milk cake is fully set.
- After the milk cake has solidified, discard the plastic wrap and place a serving plate, upside down, on top of the bowl. Carefully invert the cake onto the serving plate and gently tap or shake it until it releases and rests on the plate. Proceed to slice the cake into 6 to 8 individual pieces.
- To serve the cake chilled: Sprinkle shredded coconut or freeze dried strawberry powder over the top of the cake. Decorate the cake with fresh strawberries. Serve chilled.
- To serve the cake hot: Preheat the oven to 400F. Line a baking sheet with either foil or parchment paper, and arrange the cake slices on the sheet, ensuring there's some space between each slice. Apply a thin layer of egg yolk onto the surface of each cake slice. Bake the cake slices at 400°F for about 20 minutes or until they achieve a lovely golden color.