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300ml castor sugar
5ml vanilla essence
250ml CLOVER MILK
100g MOOI RIVER BUTTER
15ml baking powder
White chocolate ganache
150ml CLOVER FRESH CREAM
250g good quality white chocolate
Preheat oven to 180ºC. Grease and line two 20cm cake pans.
Beat the eggs and the castor sugar together until thick and creamy. Add the vanilla essence. Heat milk and butter together until butter has melted into the milk. Sift the flour and baking powder together and fold into egg mixture before stirring in the hot milk. Divide the batter into the prepared cake tins and bake for 25-30 minutes. Cool completely before decorating with white chocolate ganache
ICING: melt the cream and chocolate together in the microwave on half-power for about 2 minutes. Mix well until smooth and refrigerate until cold. When cold, beat with electric beaters until white and fluffy. Spread half the ganache on one side of the sponge. Slice half the strawberries and cover the ganache with a layer. Top with remaining sponge. Spread remaining ganache on top and decorate with whole strawberries.