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Base:

  • Eggs 2.0 pc
  • Sugar 65.0 g
  • Flour 65.0 g

Filling:

Topping:

  1. Base:

    • Beat eggs, keep adding sugar gradually, beat until the egg is foamy and forms a ribbon.
    • Add flour and mix it well and pour over a 7 inche greased square pan and bake at 180°C for 20-25 minutes or until the toothpick comes out clean.
  2. Filling:

    • Add cream, evaporated milk, milk, Carte D'Or Strawberry Topping and mix all the ingredients together until the mixture is smooth.
  3. Topping:

    • Beat cream and Rafhan Strawberry Jelly until it forms stiff peaks.
  4. Assembly:

    • Place the chilled sponge on a serving tray pour the milk mixture over the sponge and let it absorb all the liquids.
    • Let it chill for few hours and top with strawberry whipped cream and serve cold.
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