Egg free philsberry (sponge premix)————–300gm
Fresh Strawberry ———————————-250gm (for topping)
Rosted Almond slice————————————–50gm
- Mix egg free premix and water together and whisk it properly until make a smooth better.
- Line the cake mould with butter and pour the mixture and bake it 180c to 15min.
- Check with knife if the sponge cake is done demould from mould and keep it for cooling.
- After cooling cut this sponge in three equal parts, layer the sponge with chopped strawberry and whipped cream.
- Mask the cake with whipped cream ,and arrange fresh strawberry on top.
- Coved all the side of cake wirth rosted almond and serve.