This cake can be made with any flavour yoghurt and frosted with same flavoured essence.
1x175ml strawberry yoghurt
3x175ml yoghurt cups full of self-raising flour
5ml baking powder
500ml castor sugar
250ml oil, 3 eggs
5ml strawberry essence
Preheat oven to 180C. Spray and Cook on a large round loose bottom tin and line bottom with grease-proof paper. Beat eggs and sugar well. Add oil and blend in. Add essence and mix. Sift flour and baking powder into egg mixture. Add yoghurt and blend well. Pour into a well greased tin and bake for 20-30min at 180C or until skewer comes out clean.
3 cups icing sugar, sifted
30ml strawberry essence
20-30ml hot milk
Combine all ingredients together in a heat-proof dish over boiling water until icing is smooth and glossy. Add a little liquid if necessary. Decorate cake with icing.
Cut cake in half. Smear one half with icing and a layer of cream. Place other layer of cake on top and decorate with cream and icing.
Recipe by Shanaaz Parker