Fly African Cake 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

10 egg white (about 360 gm.) – cold from fridge
2 egg yolks – cold from fridge
200 gm. castor sugar
250 gm. Hong Kong flour/Superfine Flour (This flour is the best for this cake)/Top Flour/Cake Flour (Low Protein Flour)
1/2 tsp. baking powder
1 Tbsp. Ovalette (emulsifier)
1 Tbsp. Condense milk
7 ozs. melted butter (about 210 - 220 gm. melted butter)
1 tsp. Butter Oil or Vanilla Essence
15 gm. cocoa powder + 1 tsp. of Instant coffee powder or melted chocolate
1 - 2 tsp. of chocolate emulco (colour depends on your cocoa powder)
150 gm. chopped walnuts (Optional)

 

 

Method:
 

 

(1)      Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together athigh speed until it's fluffy and almost double in volume

 

(2)      Pour in condense milk , mix for a while and then pour in the melted butter. Donot beat too long, just let it mix till even and then stop the machine.

 

(3)       Prepare a 10" round baking tin, lined with greaseproof paper.
 

(4)       Divide the cake batter into 2 portions. Add cocoa powder and nescafe mixture into one portion and if the colour is not dark enough, add in some chocolate emulco. Add Butter oil or vanilla essence into the other plain portion.
 

(5)       Scoop the batter alternately into the prepared tin and sprinkle chopped walnuts on every alternate layer. (Use a ladle to scoop the batter).
 

(6)       Sprinkle some chopped walnuts or slice almonds on top of the cake and bake at 180C for 45-50 mins depending on your oven.
 

(7)       Cool on wire rack.

 

 

 

Recipe contributed by Sister Fatimah Hudaa Bte Ismail