Sponge Cake (egg-free)


100 ml sunflower oil
½ tsp vanilla essence
150 gr sugar
200 ml yoghurt
300 gr flour
3 tsp baking powder
200 ml milk

Cream together oil, vanilla, sugar and yoghurt. Sift flour and baking powder over the mixture. Gradually add the milk and beat for one minute with a spoon.
Put in a greased and floured tin. Bake for 25-30 minutes on 190°C.

Carob filling
1/3 cup melted butter
4 tbs carob flour
2 cups icing sugar
1 ½  tsp vanilla essence
4-6 tbs hot water

Melt the butter. Stir in carob, sugar and vanilla. Gradually add water until spreadable consistency.
Cut the cake horizontally in half, or make two flat ones, and spread the carob filling in between (let it cool down a bit before putting the top cake on). Decorate the cake with custard, strawberries, pineapple, and desiccated coconut.

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