Strawberry Vanilla Layer Cake With Cream Cheese Icing
Ingredients:
Cake:
500 ml LANCEWOOD® Low Fat Strawberry Yoghurt
10 ml vanilla essence
6 large egg(s)
250 ml canola oil
310 ml sugar
750 ml cake flour
15 ml baking powder
salt, a pinch
Icing:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 g butter, soft
750 ml icing sugar
5 ml vanilla essence
To finish:
fresh berries
Method
Cake:- Preheat the oven at 180°C and. Grease and line three 20 cm cake pans.
- Combine the yoghurt, vanilla essence, eggs, oil and sugar in a large bowl.
- Use an electric beater and beat for 3 minutes.
- Sieve the dry ingredients into the yoghurt mixture a little at a time and mix well into a smooth batter.
- Divide the mixture between the prepared cake pans.
- Bake 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.
Made With This Product(s)
