MAIN INGREDIENTS
- 275g of self-raising flour
- 55 grams of sugar
- 1/2 tsp. salt
- 2 large eggs
- 350 ml milk
- 1 tsp. vanilla extract
- Frying oil
- TOPPING
- Strawberries
- Whipped cream
Recipe preparation
Mix the sifted flour, sugar, and salt. In a separate bowl, mix and whisk the eggs, milk, and vanilla. Combine the wet and dry ingredients with a whisk until you have a smooth, lump-free batter. Transfer to a piping bag fitted with a large hole or use a funnel.
Pour plenty of oil into a small frying pan, and when it’s very hot, shape the cakes into irregular forms as shown in the photograph. When golden brown, turn them over and brown the other side. Remove and place on paper towels to drain the excess oil. Repeat until you have four cakes.
Slice the strawberries and whip the cream (if using) or use pre-whipped cream.
Spread the cream over the cake, and then arrange the strawberry slices on top.
Tricks
* It’s not very sweet, so you can add sugar if you prefer.
* Older recipes didn’t use yeast.
* If you don’t have a small pan, you can use a large pan with a large cake ring to control the size of the cake.