Rainbow Ice Cream Cake 彩虹冰淇淋蛋糕

Rainbow Ice Cream Cake


Eggs 5 Nos
Egg Yolk 2 Nos
Optima Flour 150g
Hong Kong Flour 40g
Water 70g
S.P. 15g
Corn Oil 50g
Vanilla Essence A Litter


1. Beat eggs, optima flour, Hong Kong flour, S.P. beat for 5 minutes. Pour in water and essence, mix well.

2. Remove from the mixer, add in oil and use hand, mix well. Pour into baking tin.

3. Bake for 12 minutes at 200 degrees. Put the cake into a bowl. Let cake cool.

Ice Cream Filling


1. Neutral Fond powder 100g, Cold milk 300g

2. Strawberry Jam A little
Kiwi Jam A little
Mix Fruit A little


Bring (1) to beat till fluffy. Remove from mixer. Add in (2). Cover with a piece of round cake. Pour remaining mixture over cake and leave aside in freezer for 3 hours. Remove the cake from the bowl, then decorate and serve.

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