Ingredients
- 125 g butter
- ¾ cup caster sugar
- 1 egg
- 1 teaspoon imitation vanilla essence
- 1½ cups self-raising flour, sifted
- 1 tablespoon cocoa, sifted
- ½ cup milk
- ¼ teaspoon bicarbonate of soda
- ¼ cup hot water
- ½ cup cream, whipped
- icing sugar
- strawberries
Method
1. Preheat oven to 180°C. Brush two shallow 20 cm round cake tins with melted butter or oil, line base and sides with paper; grease paper.
2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add egg and beat thoroughly. Add essence; beat until combined.
3. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted ingredients alternately with milk. Stir until just combined and mixture is almost smooth.
4. Dissolve soda in hot water. Fold into mixture.
5. Spoon mixture into prepared tins; smooth surface. Bake 35 minutes or until skewer comes out clean when inserted in centre of cakes.
6. Stand cakes in tins 5 minutes before turning onto wire rack to cool.
7. Sandwich cakes together with whipped cream. Dust with icing sugar and decorate with strawberries.
