| 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
flavor:
~10g cocoa powder
~1 1/3 tsp strawberry essence+2 drops red food coloring
glaze:
40g butter + 25g 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 equal portions, 1st portion mix with cocoa; 2nd portion mix with strawberry essence and red food coloring. While the next portion remain as plain batter.
6. Spoon 8 tbsp of the cocoa batter7" 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 cocoa batter over the cooked layer, bake for 7-8 minutes or until golden brown color.
7. Continue strawberry batter followed by plain batter. For last layer, brush some glaze on the surface and bake using upper and lower heat for a further 15-20mins @ 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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