| Ingredient | Method |
180g Butter
60g caster sugar
1 tsp ovalatte
105g condensed milk
4 grade A eggs
1tsp vanilla essence
120g LP flour
40g horlicks powder
matcha flavor:
~10g matcha powder+30ml hot water
glaze:
70g butter + 35g 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 2 portions, 1 portion mix with matcha. While the next portion remain as plain batter.
6. Spoon 2-3 tbsp of the batter(either 1 of the color batter) into 4x8" greased 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 ourself.)
7. Continue alternately until finish. For last layer, brush some glaze on the surface and 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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