Easy Strawberry Layer Cake

Wednesday, October 22, 2008

Well,today I want to prove that I’m over to those breads,so I went and made a strawberry cake.My kids never like too sweet, too dense, and too heavy cake.I tried to make a cake that was more suitable for their taste buds,a simple Strawberry Whipped Cream Cake.It's deceivingly light because the cake is actually make with thin layer of sponge cake and Kraft strawberry whipped cream.That's it!Not even fresh strawberry on it.
My first time using Kraft COOL WHIP with Strawberry flavour.Actually,I am not a big fan of COOL WHIP maybe because it is a Whipped Cream substitute.It's tasteless and very soft.Well,I can say it's taste like ice-cream!But this strawberry flavour isn't as bad as you think.Of course,nothing can compare the real whipped cream which is just so good and perfect for this cake,especially with any kind of berries.
A strawberry cake is perfect for any occasion.When fresh strawberries are in season, be sure and make this cake add with fresh strawberries.Since no special baking skill is required for this cake, even the kids can prepare it easily.The first thing you need to do is to make a sponge cake then make sure the cake is completely cool before you put the cool whip for topping.You don't have to whip the cream.I make a little more to the cake with just piping the melted chocolate directly on to the cake's surface.

End result,a moist and delicious cake for people who like Strawberry flavour.
Enjoy!

Recipe
Ingredients

2 Eggs large
30g Castor sugar
30ml oil
35g Flour(sieved)
A pinch of salt
1/8 cream of tartar

Method
1.Beat eggs,cream of tartar,salt and sugar till white and stiff peak.(about 10-15minutes)
2.Gradually add in flour and oil with spatula.
3.Mix well and bake for 15-20minutes at 360'F.

Topping
1/2 tub COOL WHIP Whipped Topping with strawberry flavour.
Thawed the COOL WHIP in refrigerator 2 hours.Stir gently with a spoon before using.Do not leave at room temperature.

You also make Cool Whip like a mousse for topping.
  • 1/2 pkg Jello Instant Vanilla Pudding
  • 1/2 Cup Milk
  • 4 oz. Cool Whip
In a mixing bowl, beat Pudding and Milk well.
Add powdered Sugar.
Fold in the Cool Whip.

Sweet potato bun

Tuesday, October 14, 2008

This moist and soft bun are homemade.It is soft and supple.My kids isn’t fond of sweet potatoes, so I make this bun instead.I thought it would be great to have sweet potato bun for thanksgiving so I made this recipe up last night.I use the basic bread recipe and only add one small sweet potato in the recipe. The sweet potatoes give the buns a beautiful yellow color.It has a nice aroma that you can even eat it on its own.Next time I'll try to make pumpkin and carrot bun.