Recipes
Christmas Tree Sponge Cake
Package of ingredients to follow step by step
Method
- Mix eggs, HOI Sponge Mix and water and beat until well combine. Turn to slow speed and add in Daisy corn oil until well mixed.
- Pour in rectangular cake mould when the batter done, spread the batter evenly.
- Preheat the oven at 180°C and bake at 160°C- 170°C for 20-25 minutes. When the sponge cake done, rest in room temperature for 20 minutes.
- Next for butter cream & icing recipe add water with Icing sugar. Stir until well dissolve.
- Beat Butterhouse margarine until creamy and add in dissolved icing sugar. Add color into creamate and stir evenly and transfer the icing into the bag.
- Cut the sponge cake with cake cutter in different size. Slot the largest size sponge cake into the stand.
- Spread over the butter cream on top, stacking and frosting gradually.
- Icing the cake and gently carve away the sharp edges of the layer to form a cone shape. Deco with different trinkts and sprinkles.
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