2 large Eggs
125g Cake flour
1 tbsp strawberry jam
40g Corn oil (to be added last)
Beat all the ingredients together until thick and fluffy at high speed.
Lower speed gradually add in strawberry jam, mix well and lastly add corn oil into it, mix well again.
Pour batter into 2 pieces 8 inches (lined) square tray.
Bake at preheated oven 180C for about 8-10 mins.
Remove cake from cake tray immediately after baked.
Leave to cool on wire rack.
200ml Plain yoghurt
1 1/2 tbsp Gelatine powder
3 tbsp Water
4 tbsp Sugar or icing sugar
2 tbsp strawberry jam
320ml Fresh topping cream (non-dairy)
Boil sugar syrup for brushing on sponge cake before adding yoghurt on it. - 200ml water and 70g sugar.
Soak gelatine powder with water for 5 minutes and heat it over a hot water bath.
Add sugar and strawberry paste to the yoghurt, stir well until sugar dissolved then slowly pour in gelatine (cool down gelatine a little if it is still hot), stir well again.
Whip up fresh topping cream to soft peak form and mix into the strawberry mixture.
Place the first layer of sponge cake at the bottom with a square cake ring. Brush sugar syrup on cake.
Pour half of the strawberry yoghurt onto the sponge cake and spread the yoghurt evenly with a palette knife.
Place the second layer of the sponge cake (brush sugar syrup) onto the yoghurt and spread remaining yoghurt on it. Using a scraper to level the top.
Chill the cake for at least 4 hours or till overnight.
Take a sharp knife and run it around the edge of the cake to loosen the cake from the cake ring and trim sides of cake.