Cakes made with oil rather than butter are quick to mix and have particularly smooth and light textures. This cake can be eaten either for tea or as a pudding.
Preheat the oven to 190°C, 375°F, Gas Mark 5. Grease two
Pour the mixture into the sandwich tins. Bake for 25—30 minutes until well risen and the cake surface springs back when lightly pressed with a fingertip. Leave the cakes in the tins for about 5 minutes, then loosen the sides and turn out. Peel off the paper and place base-sides down on a wire rack to cool.
When cool and not too long before you want to eat, put 1 cake on a serving plate. Mix the fromage frais with the caster sugar. Stir the strawberries into the fromage frais, reserving some for decoration, and spread the mixture on to the cake on the plate. Top with the second cake. Decorate with reserved strawberries and orange rind, then sprinkle caster sugar through a sieve all over the top.
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