Group A1
Ingredient
KG
0.500
Water
0.100
Eggs
0.200
Oil
0.210
Total Weight: 1.010
Group A2
Ingredient
KG
Egg White
0.500
Sugar
0.200
Total Weight: 0.700
Group B1
Ingredient
KG
0.100
Water
0.500
Icing sugar
0.100
Total Weight: 0.700
Group B2
Ingredient
KG
Whipped cream
0.500
Total Weight: 0.500
Group B3
Ingredient
KG
Gelatine powder
0.020
Water
0.050
Total Weight: 0.070
Group C
Ingredient
KG
0.300
Water
0.100
Total Weight: 0.400
  1. Mix all ingredients (A1) at low speed for 2 mins.
  2. Mix all ingredients (A2) at high speed for 2 mins until medium peak.
  3. Combine batter A1 & A2 together and fold well.
  4. Deposit batter of 1.7kg into a baking tray and bake at 180°c for 23 mins - 28 mins.
  5. Cut the cake into 6 inches equally into 3 pieces.
  6. Cook all ingredients (B1) until hot and sieve into another bowl.
  7. Add in ingredients (B2) and mix well.
  8. Melt all ingredients (B3) and combine all ingredients (B1, B2 and B3) together and mix well.
  9. Double boil ingredient (C) until smooth.
  10. Put 1 piece of cake into the cake rind and apply ingredient Group B and freezer it for 20 mins and repeat for the rest of the other 2 layers of cake.
  11. Unmold the cake and stack it together and put in freezer for another 20mins.
  12. Lastly, pour ingredient (C) onto the surface of the cake and it is ready to be served.