• Prep Time 45 minutes
  • Baking Time 15 minutes
  • Makes 6 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Sponge Cake:
  • 4 eggs, separated
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3/4 cup Robin Hood® Best for Cake & Pastry Flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • Icing sugar for dusting
  • Filling:
  • 3/4 cup Eagle Brand® Sweetened Condensed Milk
  • 1 1/4 cups plain Greek Yogurt
  • 2 tbsp lemon juice
  • 5 cups fresh strawberries, chopped, plus additional whole strawberries for garnish

Serving Size: 6 servings


Serving Size: 6 servings

  • Cake:
  • Preheat oven to 400°F (200°C). Grease a 15" x 10" (40 cm x 25 cm) jellyroll pan. Line with parchment paper and grease the paper. Cover a cooling rack with a clean tea towel.
  • Beat egg yolks, water, sugar, and vanilla in large bowl of electric mixer until light, about 5 minutes. Beat in remaining dry ingredients.
  • Beat egg whites in a separate large bowl of electric mixer until stiff but not dry. Fold egg whites into egg yolk mixture. Spread batter evenly in prepared pan.
  • Bake in preheated oven for 13 to 15 minutes or until toothpick inserted in centre of cake comes out clean. Immediately dust cake with icing sugar. Invert cake onto tea towel lined cooling rack. Let cool 5 minutes then carefully remove parchment paper. Cool completely. Tear or cut into 1" (2.5cm) pieces.
  • Filling:
  • Meanwhile, for filling, combine condensed milk, Greek yogurt and lemon juice. Mixture will thicken.
  • Assembly:
  • Layer cake, filling and strawberries in wine glasses. Garnish with whole strawberries if desired.


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