Checkered Cake

Cornflake is not a good idea. It gets soggy/chewy if it is used too early.

I am amazed at the ingenuity of those bakers that got around making such a complicated cake without the use of special gadgets.

Indeed, making the cake is not as difficult as it looks.  All that is needed are some templates that make 2 concentric circles and nimble fingers. I mentally rehearsed the procedures although when it came to the real thing, things got a bit awkward moving the cut out cake rings.

I used whipped cream to cement the various layers together though chocolate cream will also do the job nicely. 

As seen here, the checkers falls apart easily if there are too many layers. Keep to a modest three layer for a stable structure.

Inspired by Cathy 

Milo layer

1 T  Milo powder

30g hot water

3 egg yolks

30g caster sugar

30g canola oil

60g  AP flour

Chocolate layer :

10g cocoa  

30g hot  water

3 egg yolks

35g fine sugar

30g canola oil

45g AP flour

Meringue :

6 egg  whites

1/8 t cream of tartar

60g fine sugar

Prepare 2 8-inch spring form tin, greased.

Milo layer :

Dissolve Milo in hot water.

Set aside to cool.

Whisk  yolk and sugar.

Add Milo mix and oil. Whisk.

Finally whisk in flour.

Chocolate layer :

Dissolve cocoa in hot water.

Set aside to cool.

Whisk yolk and sugar.

Add cocoa mix and oil. Whisk.

Finally whisk in flour.

Whisk whites, cream of tartar until it doubles in volume.

Whisk in sugar until it forms stiff peaks.

Divide meringue to 2 portions.

At this point, preheat oven to 150 C.

Fold one portion of the meringue to the milo layer batter.

Fold the other portion of meringue to the chocolate batter.

Pour batter to greased spring form pan.

Bake the cakes at 150C for 30 minutes.

Remove to cool.

Making the checkered cake :

Halve each cake horizontally to end up with 4 thin cakes.

Use 2 round templates such that they make concentrate circles.

On both cakes, cut out the templates.

Alternately  re-assemble the cutoff cake such that it makes concentric circles of different colours.

Restack the  cakes with alternate patterns to assemble the final cake.

Frost.

Serve the cake in wedges to enjoy the checkered pattern.