Strawberry Parade

Directions

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