Ingredients
For the cake layer
- 1 cup plain flour
- ¼ cup wholemeal plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons margarine
- ½ cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup reduced fat milk
For the strawberry layer
- 1½ cups strawberries, washed, hulled and sliced
- 3 tablespoons margarine, melted
- ¼ cup brown sugar
Method
- Preheat oven to 180 degrees
- Generously grease the sides of a round cake tin
- Place 3 tablespoons of margarine in the cake tin. Place the tin in the oven for a minute or two until it is just melted
- Remove the tin from the oven and swirl the melted margarine to coat the bottom of the tin. Evenly sprinkle the brown sugar over the margarine to form a thin layer at the bottom of the tin
- Arrange the sliced strawberries in a single layer over the brown sugar, making sure the slices are touching or slightly overlapping
- In a medium bowl, whisk together the flour, baking powder and salt
- Place margarine and sugar in a large bowl of electric mixer, beat until light and fluffy
- Add egg and vanilla, beat on high for 3 minutes, scraping the bowl occasionally
- With the mixer on low speed, gradually add flour mixture to the wet mixture, alternating with the milk until just combined
- Carefully spread the cake batter over the strawberries
- Bake for 28-32 minutes, or until skewer inserted comes out clean
- Set the cake pan on a cooling rack and cool the cake in the pan for 3 minutes
- Carefully run a thin spatula around the edge of the tin; lay plate on top of it. Pressing down on the plate, quickly invert the tin so that it’s upside-down on the plate. Wait for 1 minute and then slowly and carefully lift the cake tin from the top of the cake.