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
Whisk up egg whites, sugar and cream of tartar till peak form.
Use hand to fold the egg whites into the egg mixture, mix well.
Pour batter into a 8" square cake (lined) tin.
Bake at pre-heated oven 160C for about 30-35 mins.
Leave cake to cool and cut cake into two slices.
Spread the peanut butter chocolate crispy rice on sponge cake follow by the 2nd piece of sponge cake.