Strawberry Parade

• 150 g whole wheat flour
• 1 teaspoon baking powder
• 8 tablespoons Splenda granular
• 3 tablespoons dried powdered milk
• 3 tablespoons milk, mixed with 6 tbsp water
• 8 tablespoons ground almonds
• 2 eggs, beaten
• 7 tablespoons corn oil
• 1 teaspoon vanilla essence, pinch of salt
• 500 g strawberries
• 500 g cream cheese
• 5 tablespoons Splenda granular
• 1 teaspoon vanilla extract
• handful sliced almonds

1. For the sponge cake:.
2. Preheat the oven to 180 degrees C fan.
3. Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
4. Sift flour, baking powder into a bowl.
5. Stir in the Splenda, dried milk and ground almonds.
6. Add eggs, oil, milk with water, vanilla essence and salt.
7. Mix this into the dry ingredients using a wooden spoon.
8. The mixture should have a soft dropping consistency.
9. If not, add another tbsp of water.
10. Spoon into the prepared tins.
11. Bake for 25 minutes or until a tooth pick inserted comes out clean.
12. Turn out onto a wire rack to cool completely --
13. For the strawberry cream cheese filling:.
14. Lightly stew half a box of fresh strawberries and mash to make a paste.
15. Add 2 1/2tbs Splenda.
16. Beat together cream cheese, remaining Splenda and vanilla extract.
17. .
18. Layer middle of cake with stewed mashed strawberries and cream cheese mix.
19. Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.

whole wheat flour, baking powder, splenda, milk, milk, ground almonds, eggs, corn oil, vanilla, strawberries, cream cheese, splenda, vanilla, handful

Taken from www.food.com/recipe/strawberry-parade-403342 (may not work)