PETIT FOURS l STRAWBERRY PETIT FOURS l EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS:
1.1/4 CUP ALL PURPOSE FLOUR
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
SIEVE
1/4 CUP OIL
3/4 CUP MILK
1 TABLESPOON CONDENSED MILK
MIX WELL
1 TEASPOON VINEGAR
1 TEASPOON STRAWBERRY EXTRACT
1/4 TEASPOON PINK FOOD COLOR
MIX WELL
7 INCH OIL GREASED SQUARE MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 35-40 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
REMOVE THE CAKE FROM THE MOULD
CUTOUT THE TOP PORTION
DIVIDE THE CAKE INTO 2 LAYERS
BRUSH SOME MILK
POUR A THICK LAYER OF CREAM
POUR A LAYER OF STRAWBERRY JAM
PLACE ANOTHER LAYER
POUR A THICK LAYER OF CREAM
POUR A LAYER OF STRAWBERRY JAM
CUT INTO PIECES
WHIPPED CREAM SWIRL
CHOCOLATE ON EACH SWIRL