Ingredients:
Sponge Cake:
5 eggs
150 sugar
100gm flour
25gm cornstarch
1/2 tsp baking powder
50ml milk + 1 tsp vanilla extract
50gm butter, melted
Beat eggs and sugar over hot water until mixture is thick, and pale for about 5 mins on high until Ribbon stage. The bubbles should be very very fine. Sift flour, cornstarch and baking powder together. Fold in flour mixture in 3 additions, alternating with milk.
Lastly, put some batter into the melted butter, and combine. Put the buttered batter back into the main batter and fold to combine. Pour batter into a 8 or 9 inch round pan (bottom lined). Bake in a preheated oven of 170/180C for 30-35 minutes. Overturn cake for 2 mins after removal from oven and turn it upright again. Loosen sides from pan and remove from pan for total cooling. Slice cake into 2 layers and freeze until it's time to add filling.
Filling:500gm good strawberry yogurt
100gm whipped topping cream (coolwhip, or any other non dairy topping. If it's in unwhipped conditions, whip it until soft peaks)
1 1/2 Tbsp gelatine + 60 ml water (soak for 1 minute and microwave at High for 30 secs. Make sure gelatine has dissolved. If not give it another 10-15 secs on high. Leave aside to cool.)
Mix yogurt with whipped topping cream. Put in dissolved gelatine and mix to combine. Prepare a 9inch cake ring and line it with either cling wrap/ alu foil or plastic cake seperator linings. Remove cake from freezer. Put 1 slice of the cake into the ring. Put half the filling onto the slice of the cake in ring, level the filling and top with another slice. Pour the other half of filling onto the cake. Chill for 3 hours or until gelatine is set. Decorate with some cream rosettes and fresh strawberries.
