Strawberry layer cake
Ingredients
•Butter softened………………………………………….. ½ C
•Sugar……………………………………………………… 1 2/3 C
•Yogurt…………………………………………………….. ½ C
•Vanilla essence………………………………………… ½ Tsp
•All purpose flour………………………………………. 2 ½ C
•Salt……………………………………………………….. ¼ Tsp
•Baking powder…………………………………………½ Tsp
•Baking soda…………………………………………… ½ Tsp
•Buttermilk………………………………………………. 1 ¼ C
For the Filling
•Strawberries, chopped ………………………………2 C
•Sugar………………………………………………………½ C
•Vanilla essence…………………………………………½ Tsp
•Lemon juice……………………………………………..1 Tbsp
•Cornstarch/cornflour………………………………….1 ½ Tsp
•Water……………………………………………………..1 Tbsp
For the Icing
•Chilled heavy whipping cream………………………1 ½ C
•Sifted icing or
•confectioner's sugar………………………………….. 3 Tbsp
•Vanilla essence………………………………………….½ Tsp
•Strawberries for decoration……………………….. 7-8
Preparation
1) For the cake: in a mixing bowl, cream butter and sugar until light and fluffy. Beat in the yogurt. Add vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2) Pour into two greased and floured 8-inch round baking pans. Bake at 350 F/180 C for 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean. Let the cake tin cool before taking out the cake. Then invert the cake and cool it over a wire rack.
3) For the filling: combine the strawberry and sugar on moderate heat. Cook till the strawberries become pulpy. Add vanilla essence and lemon juice. Combine the cornstarch/cornflour with water until smooth and add to the
strawberry filling. Take off from heat. Cool completely.
4) Spread the filling evenly over the top of one of the cakes and place the another cake's bottom over it so that, the filling lies inside the two cakes as a layer.
5) For the icing: in a chilled mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla and beat until soft peaks are formed.
6) Spread the icing over the sides and top of the cake. Decorate with strawberries.
Yield
10-12 servings
By Anand Lila devi dasi
