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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A diagonally cut vanilla cake reassembled with a cream filling and filled with fruit. A great summer cake Ingredients:
500 ml cake flour (2 cups) |
15 ml baking powder (15 ml) |
1 ml salt (1/4 teaspoon |
3/4 cup sugar |
1/3 cup butter, margaringe |
2 eggs |
62 ml oil (1/4 cup) |
10 - 15 ml vanilla essence (2-3 teaspoons) |
3/4 cup milk, 2 |
250 ml liquid non dairy topping (1 cup) 3 3/4 when whipped |
Directions:
1. Sift the flour, baking powder, salt and sugar twice together.
2. Mix in the butter or margarine until crumbly and well mixed.
3. Add in the eggs, oil, vanilla and 1/2 (125 ml) milk.
4. Blend on low speed for 2 minutes.
5. Scrape the bowl.
6. Blend in the rest of the milk.
7. Mix on high speed for 2 minutes.
8. Batter should be smooth and creamy.
9. Pour into a savarin pan or any ring pan.
10. Batter should not fill pan more than halfway.
11. Bake at 350 deg F (180 deg C) for 40 minutes.
12. Cool cake for 10 minutes in pan.
13. Invert and cool cake in an upside down position.
14. Place cake on a large cutting surface.
15. Cut into 1/2 - 3/4 inch thick diagonal slices.
16. Keep cake in tact.
17. Whip up the topping until thick and stiff.
18. Fill a pastry bag with a star tip.
19. Take one slice and place on cake board.
20. Put filling on side.
21. Work clockwise.
22. Keep on going until finished.
23. Fill hole with fruit, chocolate, marshmallows and so on.
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