Strawberry Ice Cream Layered Cake

MATERIAL

25 egg yolks
3 egg whites
450gm butter
280gm sugar
80gm flour
1 tbsp ovalette
100gm strawberry ice-cream powder
150gm strawberry ice-cream
1/2 tsp rose pink colouring
75gm vanilla ice-cream powder
1/2 tsp yellow colouring
2 tbsp condensed milk

METHOD

1) Beat butter and condensed milk until the mixture turns white and set aside.
2) Beat the egg yolks together with egg whites, sugar and ovalette until mixture is mixed well.
3) Add in the butter and condensed milk mixtutre.
4) Add in flour and mix it evenly.
5) Divide the mixture into half (around 700gm each).
6) Add rose pink colouring and strawberry ice-cream powder into the first half of the mixture.
7) Add lemon yellow colouring and vanilla ice-cream powder into the second half of the mixture.
8) Bake 2 layers of the yellow colouring mixture first and 2 layers of the rose pink colouring mixture alternatively.

POINTS TO NOTES

Change to grill after first layer.

Change the baking speed to high for ONE minute or the mixture will melt.

Fold in the flavoured powder.

Whenever there is air bloating during baking cakes, press it from the side, if it sticks to the presser, means the cake is not baked yet.

For every lapis cake, remember to only press one wayward.

Jam and condensed milk are optional. They could be substitute with butter and spread at every layer.