Tea / Dessert

LANCEWOOD® STRAWBERRY VANILLA LAYER CAKE WITH CREAM CHEESE ICING

1

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

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.  

 

Low Fat Strawberry Yoghurt

Low Fat Strawberry Yoghurt

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Low Fat Strawberry Yoghurt

Low Fat Strawberry Yoghurt

Explore