Delicious Indonesian Cake Recipe

Ingredients

6 servings

4 Chicken Eggs

125 grams of sugar

1 tsp TBM / Ovalet / SP (cake emulsifier)

125 grams of wheat flour

1/2 box Vanilla Powder (approx. 1/4 tsp)

100 grams Margarine (melted)

1 sachet of White Sweetened Condensed Milk

1 tbsp Cocoa Powder (dilute 3 tbsp hot water) (about 10 grams)

Step

Prepare the cake ingredients first.

Sponge Cake 4 Eggs cooking steps 1 picture

Grease the mold with margarine. If baking in the oven, preheat the oven to medium heat. And if you bake using a baking pan, heat the iron base.

Sponge Cake 4 Eggs cooking steps 2 pictures

Beat eggs, sugar and TBM with a high speed mixer until thick, white and fluffy (there are traces of it). Reduce the mixer speed, keep beating until the bubbles decrease. Turn off the mixer.

Sponge Cake 4 Eggs cooking steps 3 photos

Mix flour and vanilla. Then enter into the egg beaten while sifting and stirring using a wooden spoon / spatula until well blended. Stir in light, slow movements.

Mix together liquid margarine and sweetened condensed milk.

Sponge Cake 4 Eggs cooking steps 5 photos

Then put it in the dough, stir gently from the bottom of the bowl to the surface so that no margarine liquid settles on the bottom.

Pour 3/4 of the dough into the prepared mold / baking pan.

Sponge Cake 4 Eggs cooking steps 7 photos

The rest of the dough is given cocoa powder that has been diluted with warm water. Stir gently until blended.

Sponge Cake 4 Eggs cooking steps 8 photos

Pour the chocolate mixture over the previous dough. Flatten it with a fork to form a motif.

Sponge Cake 4 Eggs cooking steps 9 photos

Bake until cooked with the side holes partially open (so that the top of the cake cooks quickly too). When the cake is almost done, the holes are completely opened. Continue baking until the cake is perfectly cooked. Use low heat.

Sponge Cake 4 Eggs cooking steps 10 photos

Once cooked, let it cool first and then remove it from the mold.

Sponge Cake 4 Eggs cooking steps 11 photos

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