1. pastry flour 2. fresh cream
3. milk 4. powdered sugar
5. baking powder
6. granulated sugar
7. whipped cream
8. vegetarian margarine
9 strawberries

 

Ingredients:

low gluten (pastry) flour 154 g (1 1/4 cups)
baking powder 10 g (2 1/2 tsp.)
powdered sugar (castor sugar) 60 g (1/2 cup)
vegetarian margarine 50 g (4 Tbs.)
fresh cream 30 g (4 tsp)
milk 120 mls (1/2 cup)
whipping cream for garnishing 300 mls(1 1/4 cup)
granulated sugar 16 g (3 tsp.)
strawberries about 20

Preparation Method:

Blend the pastry flour, baking powder and powdered sugar. Warm the margarine, fresh cream and milk in a pan until the margarine melts completely, then remove from heat. When cool, pour into a mixing bowl. Add blended flour mixture and combine well with a mixer. Line the baking tin with baking paper, and then pour in mixture.

Bake in a preheated oven for 20 minutes at 160oC (320oF), and then for another 10 minutes at 150oC (300oF). (Temperature of oven may vary slightly between different models.) Let the cake cool, and then slice it into three layers, each 1 cm (1/3 inch) thick.

Whip the whipping cream and granulated sugar until fluffy. Cut the strawberries into thin slices. Layer in the order of cake, whipped cream, strawberries, for each of the three layers. A beautiful cake is made!

*A teaspoon vanilla powder or a few drops of vanilla essence can be added for more flavour.