| Ingredient | Method |
| A: 150g plain flour 1 tsp baking powder 85g caster sugar 5 A egg yolks 110g unsalted butter 25ml fresh milk 3/4tbsp vanilla essence 70g sour cream 1/2 tsp salt B: 5 A egg whites 30g caster sugar Flavor: 1.5 tbsp cocoa powder | 1. Use en electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla, milk and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Fold the flour and baking powder in gradually using a spatula. Do not over mix. Set aside. 4. In another bowl, beat the egg whiltes until bubble stage, add in sugar gradually and beat until stiff peak (hard form). 5. Divide the meringue into two portion. Fold the first portions into the egg yolks mixture and mix in low speed. Then using spatula, fold the remaining meringue into the egg yolk mixture until well combined. 6. Divide the batter into two portion, 1 mix with cocoa powder and the other 1 remain as plain batter. 7. Spoon 2-3 tbsp of cocoa batter into center of the 7" square cake pan lined with baking paper at bottom followed by plain batter. Continue alternately until all batter finish. 8. Bake in a preheated over at 180C about 45-50 minutes. |
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