By CINDY CHAN
This delicious cake is a perfect addition to any Christmas party table. Fans of the green tea and coffee combo will love this recipe.
This recipe is courtesy of Cindy Chan of Baker’s Art KL and was first published in Flavours magazine.
Coffee sponge (x2)
- 10g instant coffee powdermixed with 10ml hot water
Green tea sponge (x2)
- 5g green tea powdermixed with 8ml hot water
Chocolate sponge (x2)
- 15g cocoa powdermixed with 10ml hot water
Servings: 23x11cm cakes