1/4cupcold milk for decorative piping(optional). The powdered, reconstructed non dairy cream is easier for decorative piping than regular whipped fresh cream.
Instructions
Sieve flour, corn flour, baking powder twice.
Beat eggs with granulated sugar for about 10 minutes with an electric mixer until thick and fluffy.
Fold in sieved flour mixture and vanilla essence.
Pour into a 9” or 10’’ lined cake tin which has been greased and floured.
Bake for about 20 minutes in a moderate oven till done.
Cool and slice horizontally into 2 layers.
Mix the ingredients for the syrup together.
Whip the cream with the castor sugar until thick and creamy with an electric mixer.
Place a layer of cake on the serving platter. Sprinkle with half the syrup.
Spread less than half of the whipped cream to cover the layer. Sprinkle with a few chopped strawberries.
Place the second layer of cake over the cream.
Repeat as for the first layer. Spread the remaining whipped cream to cover top and sides of the cake.
Set in fridge overnight or for a minimum of 4 hours.
Pipe an outer ring of non dairy cream or butter cream on the top layer of the cake to hold the fruit (optional). Butter cream made with soft butter and icing sugar can also be used for piping.