| Carbohydrates | 80.5 gs |
| Energy | 646.2 kcal |
| Fats | 33.4 gs |
| Fiber | 1.6 gs |
| Protein | 8.2 gs |
| Saturated Fats | 20.6 gs |
| Sodium | 361.6 mg |
| Sugars | 55.1 gs |
Total
95difficulty
Intermediate
Strawberries and Cream Layered Cake
By Natasha Kangaloo-Wood
Utensils
Bowl
Measuring cup
Spoon
Whisk
Oven
Sieve
Mixer
Handmixer
Measuring Spoons
Toothpicks
Bowl
Round cake pan
Ingredients
Portions: 12
- 1 Cup Butter (room temperature)
- 2 Cups Granulated Sugar
- 4 Units Eggs
- 3 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Tablespoon Vanilla Extract (Or Vanilla Essence)
- 1 cup CARNATION® Full Cream Evaporated Milk
- 3 Cups Strawberries (whole and sliced)
- 1/2 Cup Caster Sugar
- 4 Cups Heavy Whipping Cream
- 1 Cup Powdered Sugar
Instructions
- 1.Preheat oven to 375°F (180˚C). Grease and flour two 9-inch cake pans and set aside.
- 2.In an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time. Beating well in between additions.
- 3.Sift flour, baking powder and salt in to a medium bowl.
- 4.Add vanilla extract/essence to Carnation Full Cream Evaporated Milk and set aside.
- 5.Add flour mixture and milk mixture to creamed butter alternating the additions, beginning and ending with the flour mixture.
- 6.Beat until ingredients have combined thoroughly.
- 7.Pour batter equally into prepared pans and bake for 25 – 30 minutes or until a wooden pick comes out clean when inserted.
- 8.Leave to cool on a wire rack for 10 minutes.
- 9.Turn cakes out of pan and leave to cool completely on wire rack.
- 10.In a large bowl combine strawberries and sugar gently stirring until the sugar has dissolved. Set aside.
- 11.With a hand or stand mixer whip whipping cream and icing sugar until firm and set aside.
- 12.Slice cakes in half and set aside.
- 13.Begin to layer the cake beginning with half of the sponge cake, then strawberries, then cream and begin again. Until all layers have been topped with whipped cream
- 14.Top with fresh strawberry slices and icing sugar.
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