I am new to cake making. I want to make an eggless strawberry cake. I know a basic eggless yogurt based vanilla cake and I want to add strawberry jam to this vanilla cake recipe to make a kinda strawberry cake.
Is there a ratio of wet and dry ingredients that I need to keep in mind while jam to a good recipe?
Any suggestions also welcome
I use fresh strawberries and substitute half of the liquid for pureed strawberries. Strawberry jam would not be as wet as pureed strawberries, so I would guess the liquid would require less reduction. Dry ingredients would remain the same.