Strawberry Yoghurt Cake

Tuesday, 31 July 2012

Well. What can I say! It's sensational. Fabulous. Delicious! This fantastic recipe is courtesy of one of our readers - Sar

ah-Jayne Windridge-France. And by using the yoghurt pots as a measuring pot means less washing up! 

 

 

Strawberry Yoghurt Cake

1 carton Yoghurt (Muller Light Vanilla or Strawberry is my absolute favourite)

THEN USE THE YOGHURT CARTON TO MEASURE OUT THE REST OF THE INGREDIENTS

1 carton organic Sunflower Oil

2 cartons organic soft Brown Sugar

3 cartons Self Raising Flour

3 x eggs

1 tbsp boiling water
 

 

To Decorate:-

Icing Sugar

Fresh Strawberries

Strawberry Jam

Double cream (300ml)

 

Method

1. Mix all the ingredients up in a large mixing bowl until the mixture is well mixed and light and airy.
    
2. Grease a loose-bottomed cake tin (15cm) and line the bottom with parchment.
    
3. Spoon the mixture into the tin.
    
4. Bake for 30-45 minutes in the centre of the oven at 180 degrees centigrade.
    
5. The cake is ready when the sponge rises back when touched and golden brown in colour.
    
6. Once the cake has cooled, slice in half, or slice twice (into 3 layers) – depending on how well the cake has risen,
    
7. With a palette knife spread the strawberry jam on the top of the bottom layer of the cake and place the second layer on top.
    
8. Then spread strawberry jam on the surface of the next layer and under layer of the top layer or cake. 
    
9. Wash the strawberries and drain/dry then top each strawberry and slice lengthways into 3 or 4.  Cover the bottom of the cake, covered in strawberry jam, with these slices, until thoroughly covered.
    
10. Top the strawberries with whipped cream evenly and replace the top on the cake.
     
11. Dust all over the top with icing sugar.
     
12. Put in the fridge to chill and keep fresh.
     

ENJOY!  (Consume within 3 days – if it ever lasts that long!)!