Ingredients:
4 Egg yolks
120g Optima Flour
60g HongKong flour or plain flour
1/4tsp Baking soda
60g Corn Oil
60g Water
- In a large bowl, use hand whisk to mix all the ingredients together with 1 tsp vanilla flavour.
4 Egg whites
90g Sugar
1/2tsp Cream of tartar
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Whisk up egg whites, sugar and cream of tartar till peak form.
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Use hand to fold the egg whites into the egg mixture, mix well.
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Pour batter into a 8″ square cake (lined) tin.
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Bake at pre-heated oven 160C for about 30-35 mins.
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Leave cake to cool and cut cake into two slices.
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Spread the peanut butter chocolate crispy rice on sponge cake follow by the 2nd piece of sponge cake.