Ingredients:
(A)
10 egg yolks
6 egg whites
220g castor
sugar
200g Hong
Kong flour
2 tbsp Ovalette
1 tsp
vanilla essence
60ml cold
water
(B)
425g unsalted
butter
4 tbsp
condensed milk
1 pack
of pitted prunes, cut into strips
1 -
8"x8"x3 square baking tray, lined bottom with parchment paper, do not
greased the side of the baking tray
Methods:
- Cream ingredients B until pale and creamy. Set aside.
- In another mixing bowl, add in ingredients A and beat until fluffy and thick. (Thick like the mixture of beaten sponge mix mixture)
- Mix (1) into (2). Divide into 3 times to mix in and blend well.
- Divide mixture into 2 equal portions. One portion to add a little green coloring; keep the other portion as it is.
- Preheat oven on top and bottom grill at 185°C for 5 minutes. Change the grill to TOP GRILL with the same temperature.
- Spoon 5 tbsps of plain mixture into baking tray and spread evenly. Bake for 5 minutes until the cake brown on top as it is cooked. Timing might varies depending on the individual oven so adjust the timing accordingly.
- After the first layer is done, take the baking tray out from the oven. Spoon in 5 tbsp of green mixture and spread on top of the first layer and arrange prunes on top. Top grill for 5 minutes or until the layer is brown.
- Repeat the same process until all the mixture is used up.
- Leave the cake cool in the baking tray. Slice and serve when it is cold & unmoulded.
**Wrap the cake in cling wrap and another aluminium foil wrap
allow the cakes to be kept in the fridge for 3 weeks or in the
freezer for 1-3 months. **
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