This cake is light and fluffy and so morish

I love this cake and the new Philadlephia Strawberry Cream Cheese was a great excuse to make a Strawberry version.  You can use regular cream cheese or subsitute it for one of the new flavours available in supermarkets now.

Ingredients

• 250g Philadelphia Strawberry Cream Cheese. Room temperature
• 250g Butter. Room temperature
• 2 1/2 cups Self Raising Flour
• 1 1/4 cups Castor Sugar
• 4 Eggs
• 2 drops of colouring (optional)
• If using regular cream cheese add a teaspoon of strawberry or vanilla extract

Method

1. Preheat oven to 165 degrees celcius
2. Grease and lightly flour a bunt tin
3. In a mixer whip the butter and cream cheese together until light and fluffy
4. Keep the mixer going and add in the sugar
5. Add the eggs one at a time mixing continuously
6. Add the extract and colouring
7. slowly add in all the flour until all combined
8. Spoon into baking bunt tin and bake for approx 1hr.
9. Cool on a wire rack. 
10. Serve with sprinkled icing sugar and fresh strawberries

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