STEP 1 - ADD 200 TAKE A BOWL AND ADD IN IT 100 GRAMS OF CHILLED MILK, FOLLOWED BY WEIKFIELD WHIPPING CREAM MIX. WHIP IT UP UNTIL STIFF PEAKS.
STEP 2 - REFRIGERATE FOR SOME TIME, MEANWHILE BAKE THE CAKE.
STEP 3 - EMPTY THE CONTENT OF THE PACK INTO A BOWL. ADD ALL THE INGREDIENTS AND MIX WELL FOR A FEW MINUTES TO SEE NO LUMPS IN THE BATTER.
STEP 4 - SPREAD SOME VEGETABLE OIL INTO THE MOULD TILL THE ¾ HEIGHT OF THE PAN AND POUR IN THE BATTER.
STEP 5 - STEAM IT IN THE COOKER FOR 35-40 MINUTES OR UNTIL THE SKEWER COMES OUT CLEAN WHEN INSERTED OR MICROWAVE ON HIGH FOR 5 MINUTES.
STEP 6 - REMOVE THE CAKE FROM THE OVEN AND LET IT COOL DOWN FOR 30 MINUTES.
STEP 7- CUT THE CAKE HORIZONTALLY INTO HALF.
STEP 8 - LAYER IT WITH SOME ST. DALFOUR CRANBERRY WITH BLUEBERRY FRUIT SPREAD.
STEP 9 - THEN SPREAD SOME WHIPPED CREAM AND SANDWICH IT WITH THE OTHER HALF OF THE CAKE.
STEP 10 - GARNISH WITH SOME WEIKFIELD ICING SUGAR.
STEP 11 - SERVE AND ENJOY.