July ’11: Strawberry shortcake, low-fat

I used a sponge cake to substitute for the shortcake, and used strawberry yoghurt to substitute for the whipped cream 😀

For the vanilla sponge:

Eggs…………………….3
Sugar…………………..1/2 cup
All purpose flour……1/2 cup
Vanilla…………………1 teaspoon

Method:

1. Pre-heat the oven to 350F/ 180C.Prepare an 8″ round cake tin.
2. Beat together the sugar,vanilla and eggs on high speed for 12 mins. Now, they would have tripled in volume.
3. Fold in the flour and pour into a prepared tin.
4. Bake for 30 mins or till done.
5. Cool in tin for 10 mins, turn it onto a cooling rack and cool completely. Cut into 2, horizontally, when cooled.