250 gm flour
350 gm castor sugar
375 ml yoghurt
75 gm cocoa powder
100 gm butter
1 tsp vanilla essence
1.5 tsp bicarbonate of soda
sugar syrup mixed with rum
75 gm hung yoghurt
oil and grease an 8″ baking
50 gm butter
1/2 tsp vanilla essence
100 gm icing sugar
grated rind 1 orange
beat together butter and hung curd
350gm sliced strawberries
To prepare cake, beat butter with sugar, flour, baking soda and cocoa powder Add beaten eggs, yoghurt and vanilla essence together. Add vanilla essence, icing sugar and orange rind. Beat the ingredients together well.
Turn into a greased and lined 8″ tin. Bake at 180 degrees C for 20-25 minutes.
Cool slightly before turning out. Slice in half horizontally. Moisten cake halves with sugar.
Spread the mixture over the lower half of the cake. Top with the strawberries. Cover with the top half of the cake and press down.
Sprinkle with icing sugar and Garnish with whole strawberries syrup.
Beat all filling ingredients together. Spread over cake half. Top with strawberries and cover with the top half of the cake. Sprinkle with icing sugar.
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