Description
For dry Ingredients:
1 ½ cup Refined flour
½ cup Weikfield Vanilla Custard Powder
½ tsp baking soda
1 tsp Weikfield Baking Powder
For the Batter:
1 cup butter
1 cup sugar
1 cup warm milk (in batches)
For the sweetened cream:
2 cups milk
½ cup condensed milk
2 tbsp strawberry puree
1 cup fresh cream
Drop of pink food colour
For the cake garnish:
1 cup whipped cream
1 cup canned cherries
Method:
1. Take all the dry ingredients in a bowl & mix well.
2. Now in another bowl add the cream, butter & sugar until the sugar dissolves & the mixture becomes smooth.
3. Now add warm milk in batches to the butter mixture & cream well.
4. Next add the dry ingredients & fold into a thick batter.
5. Pour batter into lined cake mould & bake at 160C for 55 minutes.
6. Once baked, bring to a room temperature.
7. Once the cake has cooled down, garnish with whipping cream & cherries.
8. To make the strawberry sauce, bring the milk,cream, condensed milk & strawberry puree to a boil, add some food colour if required.
9. After it has reached a boil remove from heat & bring to room temperature, refrigerate for an hour.
10. To serve pour some sauce onto a plate & place a slice of the cake over it.
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