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Method:
Whisk egg whites until stiff.
Gradually add in sugar, a spoonful at a time, beating well after each
addition. In a separate bowl, cream butter, condensed milk and
vanilla essence until light and fluffy. Add egg yolks, one at a
time, beating well after each addition. Add egg yolk mixture to
egg white mixture. Combine lightly and evenly, then fold in
milled crackers. Divide mixture into 2 equal portions and color
one green. Line base of a 21-cm round cake tin with greased
greaseproof paper. Then, evenly spread on one-third of green
mixture atop paper lining. Arrange 3 packets of haw flakes on
the surface. Steam over rapidly boiling water for 7 minutes.
When done, repeat process with green mixture, then uncolored mixture.
Resulting cake should have alternating layers of color and haw flakes.
Leave completed cake to cool in the tin for 15 minutes before turning
out onto a wire rack. Allow to cool thoroughly before cutting.
NB: Haw flakes are thin red
flakes the size of a 20-cent coin. Made in China and sold in
most local sweet shops, they are sweet-and-sour and a favorite of most
children.
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