Ingredients:
• 1 – Eggless sponge cake
• 1.75 cups- Icing Sugar
• 4 tbsp- Sugar
• 4 tbsp- Water
• 200 ml – Fruit juice
• 1.25 cups – Chilled Cream
• 1 cup – Fresh strawberries.
Method:
- Place the cake in a ring serving dish.
- Heat sugar and water in a pan until the sugar dissolves.
- Simmer for 4-5 minutes.
- Now pour this hot syrup over the cake.
- Then sprinkle the juice on the cake.
- Now mix 1 cup icing sugar with 1 tsp of hot water until a thin paste is formed.
- Pour this onto the ring, and allow it to coat and harden.
- Whip cream with the remaining icing sugar.
- Beat until it’s light and fluffy.
- Cut the strawberries into twos and keep aside.
- Pile cream into the centre of ring.
- Decorate with remaining strawberries.
- Serve chilled.
Recipe courtesy of Saroj Kering