Traditional English Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the cake
- 1 cup dairy-free margarine
- 1 cup caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups self-rising flour
- For the filling
- 8 ozs firm Silken tofu
- 0.333 cup caster sugar
- 2 Tbsps Soy milk
- 1 Tbsp vanilla extract
- ½ cup Strawberry Jam (warmed)
- 8 ozs Strawberries (sliced)
- To decorate
- powdered sugar
- halved Strawberries
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan). Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Beat the margarine and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine, then beat in the vanilla. Sift in the flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: put the tofu, sugar, soya milk and vanilla into a food processor or blender and blend until thick and smooth. Chill for 1 hour.
6.
Invert 1 cake and spread with the jam. Arrange the sliced strawberries on top.
7.
Spoon the tofu cream on top and place the remaining cake on top. Sift icing sugar over the top of the cake and decorate with halved strawberries.
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