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Vanilla layer cake with fresh fruit


Vanilla layer cake with fresh fruit

Ingredients 14
Servings 4
Time 20 minutes

Ingredients

  • 4
    eggs
  • 250
    ml
    sugar
  • 10
    ml
    vanilla essence
  • 180
    ml
    oil
  • 625
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2,5
    ml
    table salt
  • 250
    ml
    milk
  • ICING
  • 250
    ml
    plain full-cream yoghurt
  • 60
    ml
    castor sugar
  • 250
    ml
    cream, whipped
  • TO FINISH
  • 4-6 nectarines, thinly sliced edible flowers (optional)
 

Method

30-35 minutes
 

Preheat the oven to 180°C. Grease a 25cm round springform cake tin with nonstick spray and line the bottom with baking paper.

1. Whisk the eggs and sugar together until light and fluffy. Add the vanilla essence and oil and beat until well combined.

2. Sift the flour, baking powder and salt together and gradually add to the egg mixture, alternating with the milk.

3. Transfer to the prepared cake tin and bake for 30-35 minutes or until done – a skewer inserted in the middle should come out clean.

4. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Halve horizontally.

5. ICING: Mix the yoghurt and sugar well, then fold in the cream.

6. TO FINISH: Spread half the icing on the bottom half of the cake and add a layer of nectarine slices.

7. Cover with the other half of the cake then spoon the rest of the icing on top. Arrange the rest of the nectarine slices on the cake and decorate with flowers (if  using).

 

 

Read more on: vanilla  |  cake  |  fruit  |  dessert recipes
 

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