Strawberry Gateau

Serves ± 10

For the Sponge:
420 g cake flour
5 ml (1 t) bicarbonate of soda
20 ml (4 t) baking powder
5 ml (1 t) salt 
500 ml (2 cups) boiling water
250 ml (1 cup) oil
420 g Huletts Castor Sugar
5 ml (1 t) vanilla essence
10 ml (2 t) white vinegar
Strawberry Icing:
250 g soft butter
3 x 250 g packs Huletts Strawberry Flavoured Icing Sugar
125 g fresh strawberries, pureed
  1. Preheat the oven to 170ºC. Grease and line 3 x 20 cm round cake tins.
  2. Sift the flour, bicarbonate of soda, baking powder and salt together.
  3. Mix the water, oil, castor sugar, vanilla and vinegar together.
  4. Make a well in the flour bowl and pour in the combined liquids.
  5. Whisk together until smooth and pour into the prepared cake tins.
  6. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
  7. Remove from oven and allow to cool in tin before turning out onto a wire rack to cool completely.
  8. Strawberry icing: In a mixer, combine butter with the Huletts Strawberry Flavoured Icing Sugar and beat until light and fluffy. Add strawberry puree and mix until combined.
  9. Sandwich the layers together with some of the icing using a spatula or palette knife.
  10. Place remaining icing in a piping bag with a large star tip nozzle and pipe ‘roses’ in a circular motion starting from the centre outwards. Repeat this action until the cake is covered.