Strawberry cake recipe
Egg free philsberry (sponge premix) – 300gm
Water – 150gm
Whipped cream – 200gm
Fresh Strawberry – 250gm (for topping)
Chopped strawberry – 100gm
Rosted Almond slice – 50gm
· Mix egg-free premix and water together and whisk it properly until make a smooth better.
· Line the cake mould with butter and pour the mixture and bake it 180c to 15min.
· Check with knife if the sponge cake is done demould from mould and keep it for cooling.
· After cooling cut this sponge in three equal parts, layer the sponge with chopped strawberry and whipped cream.
· Mask the cake with whipped cream, and arrange fresh strawberry on top.
· Coved all the side of cake wirthrosted almond and serve.
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