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Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sponge cake topped with greek yogurt and strawberry icing. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sponge cake topped with greek yogurt and strawberry icing is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Sponge cake topped with greek yogurt and strawberry icing is something that I have loved my whole life.

Pavlova with Greek Yogurt and Red Fruit ToppingReceitas Da Felicidade! Lemon Poppy Seed Pudding Cake With Strawberry Topping Lemon Pudding Whipped Topping With StrawberriesAll She Cooks. This beautiful strawberry cake is a great summer dessert especially when strawberries are in season.

To get started with this recipe, we have to prepare a few components. You can have sponge cake topped with greek yogurt and strawberry icing using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sponge cake topped with greek yogurt and strawberry icing:

1. Take 113 g self raising flour
2. Prepare 113 g caster sugar
3. Make ready 113 g butter (room temperature)
4. Make ready 2 eggs (room temperature)
5. Prepare 1/2 Tsp vanilla extract
6. Make ready 20 cm cake tin
7. Get 2 strawberries
8. Prepare 1 Tbsp milk
9. Make ready Icing
10. Get 3 Tbsp greek yogurt
11. Prepare 1 cup icing sugar
12. Get 1/3 Tsp Xanthan gum

To assemble the cake, brush both sponge cakes with leftover nectarine juice on one side. Place one sponge cake on a cake stand or serving plate. Decorate with the remaining yogurt cream, arrange the remaining fresh nectarine pieces and dust with icing sugar to finish. Serve with a spoon of greek.

Instructions to make Sponge cake topped with greek yogurt and strawberry icing:

1. Lightly oil the cake tin. Prepare and cut strawberries
2. Set oven to 180c
3. Creaming butter and caster sugar until light and pale (around 5 minutes - Stand mixer and 10 minutes - electric whisks)
4. Add 2 eggs (one at the time), then add vanilla extract.
5. Fold in Self raising flour. Checking dropping consistency and put all mixture into cake tin. Then put into oven for 20-30 minutes (middle of oven)
6. When cake is in the oven, Making icing by mix greek yogurt, icing sugar and xanthan gum until smooth and no lump. Cover with cling film then leave in the fridge for 20-30 minutes
7. After 20-25 minutes, take the cake out of the oven. Check with the skewer by putting it in the middle of the cake and make sure that the skewer comes out clean. no cake mixture on the skewer. Then leave it on the wire rack. When take the cake out of the tin, move the cake to a plate or cake stand where you want to put icing and decorate. Make sure that the cake is completely cool before putting the icing on top.
8. Top the cake with icing and strawberries. Move whole cake to serving plate and serve to an individual piece.

It's a moist yogurt cake that can be made using bought or homemade Greek yogurt. A store-bought sponge cake is infused with vanilla syrup and then topped with blueberries, strawberries, and fresh whipped cream. I use vanilla Greek yogurt instead of the whipped cream on the sponge cake. I also melt raspberry preserves and drizzle it all over the fruit (you could probably. Frost the cake with this, then use the additional yogurt to spoon + swirl on top.

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