Strawberry Cream Cake

Ingredients:

For the cake:

• Large eggs 3
• Plain flour 75 g
• Caster sugar 75 g
• Vanilla essence 1 Tsp

Preheat the oven to 180° C. Grease and flour the cake tin and keep it aside. Break the eggs into a mixing bowl and add the sugar and vanilla. Whisk it until the mixture is pale, thick, creamy and doubles in volume. Fold in the flour carefully. Avoid scraping the bowl, as it will alter the consistency of the mix. Pour it into the cake tin and bake it for 20 to 25 mins. Cool it completely. Cut it into 2 layers.

For the filling and decoration:

• Blue Bird Instant Whipped cream 2 envelopes
• Vanilla essence 1 Tsp
• Strawberry 350 gm

Prepare the whipped cream according to the instruction on the cover and add the vanilla essence. Refrigerate it. Chop the half of the strawberry and mix it with ¾ to 1 cup of the whipped cream. Place the top layer of the cooled cake on the cake stand and fill it with the strawberry cream mix. Then place the bottom layer on to the top of it. Decorate it with the whipped cream and fresh strawberries. Chill it well.