Strawberries and Cream Layered Cake
already cooked this dish.
Total: 95minPreparation: 34minCooking: 30minWait: 30minPresentation: 1min
- Portions: 12.00
- Difficulty: Intermediate
- Round cake pan
- Measuring cup
- Measuring Spoons
Nutritional information 646kcal = 2,704kj /per portion
- 646.23 Energy
- 266.59 Milligrams Calcium
- 8.19 Grams Protein
- 22.79 Milligrams Vitamin C
- 1.22 International unit Vitamin D
- 80.53 Grams Carbohydrates
- 1.61 Grams Fiber
- 361.57 Milligrams Sodium
- 33.45 Grams Fats
- 20.56 Grams Saturated Fats
Recipe ingredients saved
Preheat oven to 375°F (180˚C). Grease and flour two 9-inch cake pans and set aside.
In an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time. Beating well in between additions.
Sift flour, baking powder and salt in to a medium bowl.
Add vanilla extract/essence to Carnation Full Cream Evaporated Milk and set aside.
Add flour mixture and milk mixture to creamed butter alternating the additions, beginning and ending with the flour mixture.
Beat until ingredients have combined thoroughly.
Pour batter equally into prepared pans and bake for 25 – 30 minutes or until a wooden pick comes out clean when inserted.
Leave to cool on a wire rack for 10 minutes.
Turn cakes out of pan and leave to cool completely on wire rack.
In a large bowl combine strawberries and sugar gently stirring until the sugar has dissolved. Set aside.
With a hand or stand mixer whip whipping cream and icing sugar until firm and set aside.
Slice cakes in half and set aside.
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
Top with fresh strawberry slices and icing sugar.