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Ingredients
Cake:
500 ml LANCEWOOD® Low Fat Strawberry Yoghurt
10 ml vanilla essence
6 large eggs
250 ml canola oil
310 ml sugar
750 ml cake flour
15 ml baking powder
A pinch of salt
Icing:
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 g soft butter
750 ml icing sugar
5 ml vanilla essence
To finish:
Fresh berries
Method
Cake:
Combine the yoghurt, vanilla essence, eggs, oil and sugar in a large bowl. Use an electric beater and beat for 3 minutes. Sift the dry ingredients together. Sieve the dry ingredients into the yoghurt mixture little by little and mix well into a smooth batter. Divide the mixture between three 20 cm in diameter greased lined cake pans. Bake in a preheated oven at 180°C for 20 minutes or until a skewer inserted comes out clean. Cool slightly and then turn out on a wire rack to cool.
Icing:
Beat the cream cheese, butter, icing sugar and vanilla essence together until smooth.
To finish:
Spread icing on one of the cakes and place another one on top. Repeat. Ice the cake with the remaining icing and decorate with fresh berries.