
Santa’s Tower
Level
moderate
Cooking
25 min
Preparation
45 min
Ingredients
Servings
2
Meringue | |
Egg Whites | 5 |
Honey | 50 ml |
Lemon Juice | 2 tbsp |
Cake Batter | |
Egg Yolks | 4 |
Flour | 60 g |
Fresh Milk | 50 ml |
Oil | 40 ml |
Red Food Colouring | 3 tbsp |
Garnish | |
White Marshmallows | 7 |
Strawberries cubed | 4 |
Banana Leaf | 1 |
Honey | 1 tbsp |
How to cook
Prepare the meringue
- Add the egg whites, honey and lemon juice to a bowl.
- With a mixer, beat until the mixture turns white and forms a firm peak, creating the meringue.
Start baking
- Combine the egg yolks, milk and oil in a bowl and whisk to form the cake batter.
- Add in the flour and continue whisking till all the ingredients are incorporated.
- Add in the red food colouring to achieve the desired colour.
- Combine the meringue and cake batter together.
- Place baking paper in a circular, 12cm baking tin.
- Spread the cake mix onto each baking tin.
- Bake for 25 minutes at 150°C.
Assemble and serve
- Cut a banana leaf into a square to make the Ang Ku Kueh leaf.
- Place the cake on the banana leaf.
- Layer the marshmallows across the cake.
- Stack another layer of red cake on top of the marshmallow layer - repeat this to get the layers desired.
- Top the cake with strawberry cubes and drizzle honey over the cake.
Tried this recipe? Rate it!
Shop ingredients
You may also like
Chew’s Crème Brulee
Rudolph’s Gin-gle
5.0 (1)Santa’s Little Sliders
Rudolph’s Frosty Margarita
Kek Marble Gula Melaka
Rendang Shepherd’s Pie
Chocolate Chip Bread
Pomelo Cake
Banana Bread Pudding
Mango Sago with Pomelo
3.0 (2)Berry Christmas Cookies
3.5 (2)Ho-Ho-Hot Luncheon Meat Fries
Soufflé
Sweet Potato Ondeh Ondeh
4.8 (5)Taro Tarts
Sugar-Free Tang Yuan
Christmas Kuih Party
Durian Min Jiang Kueh
Salted Egg Pork Roulade
Choux Puffs with Aged Gouda and Truffle Cream