20 Egg yolks
250g Caster sugar
300g Butter, melted
100g HongKong flour
1 tsp Baking powder
1 tbsp Ovalette
1 tbsp Vanilla ice-cream powder
1/2 tsp Vanilla essence
1 tbsp Chocolate ice-cream powder
1 tsp Chocolate emulco
1 tbsp Strawberry ice-cream powder
1 tsp Strawberry emulco
1) Preheat oven to 180°C. Select grill function. Line the base of 6x9 inch baking pan with greaseproof paper.
2) Sift flour and baking powder. Set aside.
3) Using an electric mixer, beat egg whites till foamy. Add sugar a little bit at a time. Whisk until light and fluffy.
4) Add ovalette. Combined well. Add egg yolks one at a time. Beat until well-combined and soft peak is formed. Finally, add butter. Mix well. Then, add flour and combined well.
5) Divide the batter into 3 equal portion. About 350g per portion. For Portion 1, add vanilla ice-cream powder and vanilla essence. Mix well. For Portion 2, add chocolate ice-cream powder and chocolate emulco. Mix well. For Portion 3, add strawberry ice-cream powder and strawberry emulco. Mix well.
6) Weigh about 90g of batter for each layer. Grill each layer one at a time with the oven door slightly opened. Each layer must be pressed gently and brushed with melted butter before adding another batter to grill. Each grill takes about 4-5 minutes.
7) Complete each portion before moving on to another, i.e. grilled the vanilla portion first before adding the chocolate portion.
8) For the last layer, change the oven function to baking. Tent the baking pan with aluminium foil. Bake for 15-20 minutes. Remove the foil at the last 5 minutes of baking.
Recipe courtesy of Sofie Jat