• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 7 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Sponge:
  • 90g Cake flour
  • 75g Caster Sugar
  • 8g Ovalette
  • 3 Whole Eggs
  • 30g Water
  • 15g Anchor Unsalted Butter
  • Diplomat Cream:
  • 250g Anchor UHT Full Cream Milk
  • 1/2tsp Vanilla Essence
  • 60g Caster Sugar
  • 3 Egg Yolk
  • 20g Corn Flour
  • 65g Anchor Unsalted Butter
  • 125g Anchor UHT Whipping Cream
  • Fresh Fruit to deco


  1. Preheat oven at 180°C
  2. In a mixing bowl with whisk attachment, beat sifted flour, sugar, ovalette and egg together at medium speed until ribbon stage.
  3. Add in water and continue to beat for 1 minute. Remove from the mixer.
  4. Use a spatula, fold in melted Anchor Butter into cake mixture.
  5. Pour the batter into 11 x 10 inch cake mould.
  6. Bake for about 15 minutes.
  7. Diplomat Cream:
  8. Using a medium saucepan, heat Anchor Full Cream Milk and vanilla essence.
  9. In a bowl, mix egg yolk and sugar with hand whisk. Then add in corn flour to mix well.
  10. Pour 1/3 part of the hot milk into the egg mixture and immediately mix well. Continue to mix in the remaining hot milk.
  11. Bring the mixture back to saucepan and cook until bubbling. (whisk constantly during cooking, the custard should be thicken and become glossy)
  12. Remove from the heat and immediately add in the softened Anchor Butter. Mix well.
  13. Transfer the custard to a bowl and cover well the top by touching the custard surface with plastic wrap. Cool down to room temperature.
  14. ln a mixing bowl with whisk attachment, whip Anchor Whipping Cream until soft peak. Then fold into the custard.
  15. Assemble:
  16. Cut sponge into small cubes.
  17. In the glass put a layer of sponge cube, then pipe a layer of diplomat cream. Then, put a layer of slices fruit, next pipe a layer of diplomat cream.
  18. Continue one more time from step 2.
  19. Lastly decoration slice fruit on top, done. Serve chill

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