Description
This delightful Strawberry Cake Taco recipe combines a light, fluffy cake base with a luscious whipped cream filling and fresh strawberry cubes, shaped into a fun and unique taco form. Perfect for a refreshing dessert or a special treat, this cake taco balances sweet, creamy, and fruity flavors in every bite.
Ingredients
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 (to taste, approximately 100-120 g)
Instructions
- Separate Eggs: In a clean bowl, separate the egg whites from the yolks. Keep the egg white bowl cool in the refrigerator to help achieve better whipping later.
- Prepare Batter: In another bowl, mix together the vegetable oil and milk thoroughly. Sift in the cake flour and mix well to combine. Add in the egg yolks and mix until smooth. Set this batter aside for later use.
- Preheat Oven and Prepare Pan: Line a baking tray with parchment paper or a baking mat. Preheat the oven to 302℉ (150℃) to ensure even baking at a moderate temperature.
- Whip Egg Whites: Into the chilled egg white bowl, add lemon juice, granulated sugar, and vanilla extract. Using a hand mixer, whip the mixture until stiff peaks form, creating a firm meringue texture.
- Combine Batter and Meringue: Gently fold a small scoop of the whipped egg whites into the prepared batter to lighten it. Then, carefully fold the lightened batter back into the remaining whipped egg whites until just combined, preserving the airiness.
- Pipe and Bake: Transfer the batter into a piping bag. Pipe small rounds of about 6 cm diameter onto the prepared baking sheet. Bake in the oven for approximately 28 minutes or until the cakes turn golden brown and are cooked through. Remove from the oven and allow them to cool completely.
- Prepare Whipped Cream Filling: In a clean bowl, combine the heavy cream and granulated sugar. Use a hand mixer to whip until stiff peaks form, creating a rich and fluffy cream filling. Transfer the whipped cream into a piping bag.
- Assemble Strawberry Cake Tacos: Carefully bend each cooled cake round to resemble a small taco shell. Pipe whipped cream inside the taco shape, add fresh strawberry cubes, then top with additional whipped cream. Garnish the cake tacos with more strawberries for a vibrant finish.
Notes
- Chilling the egg whites before whipping helps achieve stiffer peaks for better volume and texture.
- Handle the folding process gently to maintain the lightness of the batter and meringue mixture.
- Ensure cakes are fully cooled before shaping to prevent cracking.
- Fresh strawberries can be replaced with other fruits like blueberries or raspberries for variation.
- Use fresh, high-quality cream for the best texture and flavor in the filling.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cake, cake taco, whipped cream filling, baked dessert, strawberry dessert, unique cake recipe
