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Making Dough Variation

  • Cake Margarine 50.0 g
  • Icing Sugar 50.0 g
  • Egg White 50.0 g
  • Cake Stabilizer 1.0 tsp
  • Food Colouring

Making the Cake

  • Egg White 250.0 g
  • Icing Sugar 125.0 g
  • Cream of tartar 0.5 tsp
  • Milk Powder 15.0 g
  • Corn Starch 15.0 g
  • Wheat Flour 70.0 g
  • Cake Margarine 100.0 g
  • Fresh Milk 50.0 ml
  • Egg Yolk 160.0 g
  • Vanilla Essence, to taste
  1. Making Dough Variation

    • Mix all variation ingredients, except for the colouring, until soft.
    • Mix all variation ingredients together well.
    • Mould pattern according to taste, then bake for 5 minutes.
  2. Making the Cake

    • Whisk egg white, icing sugar, and cream of tartar until fluffy.
    • Mix margarine and milk over hot water and heat until the margarine is melted.
    • Add egg yolks and vanilla essence, stir well; add the flour, milk, and corn starch, stir well.
    • Mix all ingredients together, pour the mixture over the 2 pattern pieces on a 24 x 24 x 4 cm baking pan, steam bake at 200°C.
    • After the mixture has cooled down, lightly glaze with cream and strawberries; roll and chill.