A very happy birthday cake difficulty ** #114

Cuts into 12
Preparing time: 25 minutes
Cooking time: 35-40 minutes 

  • 175 g slightly salted butter, softened
  • 175 g caster sugar 
  • 2 teaspoons vanilla extract 
  • 300 g self-raising flour 
  • 2 teaspoons baking powder
  • 3 eggs 
  • 50 g ground rice
  • 150 ml low-fat natural yoghurt 
  • 175 g strawberries
To finish
  • 300 ml double cream 
  • 3 tablespoons reduces-sugar strawberry jam 

  1. Put the butter, sugar and vanilla in a food processor and blend until smooth 
  2. Sift in the flour and baking powder, add the eggs, ground rice and yoghurt and whizz together until creamy
  3. Divide the mixture between 2 greased and base-lined 20 cm sandwich tins and level the surface 
  4. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 35-40 minutes until risen, golden and springy to the touch 
  5. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to peel off the lining paper
  6. Leave to cool completely 
  7. Whip the cream in a bowl until soft peaks form
  8. Cut the top off the cakes to level it, then spread with the jam and then half of the cream to the edge
  9. Scatter with two-thirds of the strawberries 
  10. Place the second cake on top and spread with remaining cream 
  11. Scatter with remaining strawberries or form them into the birthday girl or boy;s initials 
  12. Add candles 
  13. Enjoy! :-)

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