STRAWBERRY CREAM CAKE
3 cups All Purpose Flour (750ml)
1 tbsp baking powder (15ml)
1 tsp baking soda (5ml)
1/2 tsp salt (2ml)
1/2 cup each butter and (125ml)
1 1/2 cups granulated sugar (375ml)
3 eggs 3
1 tbsp grated orange rind (15ml)
2 cups pureed unsweetened (500ml)
(fresh or thawed)
1/2 cup plain yogurt (125ml)
Whipped Cream Topping:
2 cups whipping cream(35%) (500ml)
1/4 cup icing sugar (50ml)
1 tsp vanilla (5ml)
Fresh strawberries for garnish
-In bowl, combine flour, baking powder, baking soda, salt.
-In separate bowl, using electric mixer, beat butter, shortening and sugar
-Beat in eggs 1 at a time. Add orange rind. Fold in strawberries and yogurt.
-Gradually pour flour mixture into creamed mixture until well combined.
-Spoon butter into greased 9-in (3L) tube pan. Bake in 350F (180C) oven
60-70 minutes or until toothpick inserted comes out clean.
-Let stand in pan on wire rack until completely cool.
-whip cream, gradually beating in icing sugar and vanilla.
-Cover cake with frosting.
-Spread over top of cake or individual servings.
-If desired, garnish with strawberries.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart