250 gm butter - melted*
230 gm caster sugar
9 nos. egg yolk
7 nos. egg white
1 tbsp sponge gel or ovalette (cake stabilizer)
1/2 tsp. baking powder
20 gm. strawberry ice cream powder (*i used plain ice-cream powder)
230 gm top flour (sifted)
1 tsp. vanilla essence
1 tsp. strawberry emulco*
pink colour ( I put 2 tsp.)
1 tbsp. cocoa powder (sifted)*
1 tbsp. chocolate paste or emulco*
10 gm ice cubes
In a mixing bowl, add all above ingredients except with *, and beat at slow first, then high speed until fluffy.
Add in melted butter, mix well using your wooden spoon.
Divide into 3 division - 1 plain, 1 with strawberry emulco and a little pink colour and 1 with cocoa powder and chocolate emulco.
Preheat oven at 180C and prepare 9 x 9 x 3 baking tin, line with paper and brush all around with butter.
Start to arrange the batter from the centre - 1 scoop plain, 1 scoop chocolate and 1 scoop strawberry colour. Repeat procedure until finish.
Bake for about 45 mins. to 1 hour.
(*Note - next time should use 2 spoons for every layer)