| Ingredient | Method |
450g Butter
160g caster sugar ½ tbsp ovalatte 260g condensed milk 10 grade A eggs 2tsp vanilla essence 300g LP flour 100g horlicks powder
color flavor:
~20g tsp cocoa powder
~3 tsp coffee powder+ 15ml hot water
glaze:
140g butter + 75g condensed milk |
1. Beat butter, sugar and ovalatte until light and fluffy.
2. Whisk eggs one at a time and continue beat till fluffy.
3. Add condensed milk and beat again till blended
4. Mix flour and horlicks bit by bit until well combined.
5. Divide batter into 3 portions, 1 portion mix with cocoa powder. While the 2nd portion remain as coffee batter. For the last portion, maintain as plain batter.
6. Spoon 2-3 tbsp of the batter(either 1 of the color batter) into 7" greased square pan and bake at preheated oven 200C for 7-8 minutes (upper heat only). Remove from oven and press cake layer to remove excess air. Brush layer with glaze and spread another batter over the cooked layer, bake for 7-8 minutes or until golden brown color. (Color arrangement may decided by our-self.)
7. Continue alternately until finish. For last layer, bake using upper and lower heat for a further 8-10mins @ 180C.
8. Remove from oven, un-mould and lets cool completely.
9. Cut of the edge on the all side except top and bottom with a sharp knife. |
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