• Prep Time 25 minutes
  • Cook Time 25-30 minutes
  • Serving -
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Sponge Cake:
  • 100g eggs
  • 55g castor sugar
  • 60g cake flour
  • 20g Anchor Unsalted Butter
  • Sugar Syrup:
  • 20g castor sugar
  • 45g water
  • Other ingredients:
  • 200g sliced melon (1/4 melon) 2.5" long
  • 300g Anchor Whipping Cream
  • 30g castor sugar
  • Decorations (as needed):
  • 100g mini round shape melon
  • 1g fresh mint leaves


    Sponge Cake:
  1. In a bowl, crack the eggs, whisk for around 1 minute.
  2. Then pour in castor sugar, continue whisking until sugar dissolved.
  3. In another bowl larger bowl, pour in hot water. Then place back the bowl with egg mixture onto a bowl of hot water and continue whisking until the mixture are slightly foamy, remove the bowl of egg mixture from hot water.
  4. Continue whisking until the egg mixture appears light, foamy & it turns white.
  5. Next, sift in cake flour & fold the mixture gently until smooth.
  6. Melt the butter & slightly cool it down, the add 1 ladle of cake mixture the butter & stir until well combines. Mix this mixture into the larger bowl of cake mixture, mix and fold until combines.
  7. Line a parchment paper on a 15cm x 15cm square tray & then pour in the prepared caked mixture, then bake in pre-heated oven with the temperature of 170°C for 25-25minutes. *baking times will depends on oven quality
  8. Remove from oven after bake the cool it down on a wire rack.
  9. Sugar Syrup:
  10. In a small bowl mix sugar & water & melt it by using microwave, set aside to cool down.
  11. Preparing the cake:
  12. Slice the sponge cake into 10mm thick.
  13. Pour in whipping cream together with castor sugar, whip the mixture until medium soft peak, keep chill.
  14. Brush pre-sliced sponge cake with sugar syrup & the spread with whipped cream, the arrange with sliced melon & then cover it again with whipped cream. *repeat this process until all 3 layers.
  15. Cover the whole cake with cream & keep it chill for at least 3 hours.
  16. Cut and portion the cake then garnish with round shape melon & also mint leaves. Enjoy!

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