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By: Esther Sassoon

Although this cake may seem difficult to prepare, it is a most delicious winter treat accompanied by a warm glass of tea.
Enjoy, and happy winter!

Vanilla White Cake

1 cup oil

2 cups sugar

4 eggs

3 1/2 cups flour

4 teaspoons baking powder

1 cup soy milk

2 teaspoons vanilla

Lemon Custard

Readymade custard
(Baker's Choice is very good)

2 tablespoons fresh lemon juice


Squeeze lemon into custard and mix.

Strawberry Sauce

1 package Pardes frozen strawberries

3 tablespoons water

1/2 cup sugar

2 teaspoons corn starch


1.In an electric mixer, mix together
wet ingredients. Add dry ingredients.
Mix for two minutes.

2. Pour into two round 7-8 inch
well-greased pans.

3.Bake at 350 degrees for 40 minutes or until toothpick inserted into cake comes out clean.

4.Cool cake before assembling.

Whipped Cream

1 large container whipping cream

1/2 cup lemon custard


Beat whipped cream until stiff. Add lemon custard and beat. Cool whipped cream before decorating.


1.In a small sauce pan heat frozen strawberries and water together. Pour in sugar. Stir until strawberries dissolve into
a sauce (about 6 minutes). Add corn starch
and continue to stir until thick.

2.Remove strawberry sauce from heat
and cool.

3.When all components of the cake are cooled, you can begin cake assembly.


1.On the first layer of the cake – spread custard in the center.
Pour 1/3 cup strawberry sauce over custard. Pipe whipped cream on top
of the strawberry sauce.

2. Place 2nd layer of cake on top of whipped cream. Repeat assembly on
second cake.

3.Whipped cream can be piped with a large star tip in intervals around the cake, and sprinkled with toasted coconut for garnish.


Always ask your local orthodox rabbi before using strawberries, because of possible bug infestation. (Pardes frozen strawberries are greenhouse grown with bug-free hashgacha).

Prepare cakes one day before assembling, and freeze. This will make decorating easier.

For variation prepare inside a trifle bowl, or mini trifles by layering and piping each cream neatly into the side of the bowl.