1 cup GOYA® Light Flavor Olive Oil (plus a little extra to grease the cake pan)
2 cups all-purpose flour (and a little more to dust the cake pan)
1 tsp salt
1 tsp baking powder
0.25 tsp bicarbonate of soda
1.5 cups granulated sugar
3 large eggs
1 tsp vanilla essence
1.25 cups whole milk
2 pounds strawberries
2 pounds whipping cream
0.5 lbs icing sugar
0.99 cup sugar syrup
Preheat the oven to 375°F.
Grease a 9-inch cake pan with GOYA® Light Flavor Olive Oil and then dust with flour, shaking off any excess.
Next, mix the dry ingredients: the flour, salt, baking powder and bicarbonate of soda. Put to one side.
Now beat the sugar with the eggs and vanilla until it has a fluffy consistency.
Continue beating and add the GOYA® Light Flavor Olive Oil gradually until it is mixed in and continue to beat for a further 2 minutes.
Now add the milk, and when it is mixed with the rest of the ingredients, little by little add the flour mix. Beat until there are no lumps.
Add the mix to the cake pan and bake for around 45 minutes or until a stick inserted into the center of the cake comes out clean. Remove from the oven and leave to cool.
Meanwhile, whip the cream with the icing sugar and put to one side.
To assemble the cake, cut the cake in half and drizzle one of the halves with sugar syrup. Add a generous layer of cream on top with strawberries cut into quarters. On top of the other half of the cake drizzle the sugar syrup and add another layer of cream and strawberries on top to decorate.
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