1. Beat egg white, egg yolk,
optima flour, Hong Kong flour & S.P. till
fluffy for 5 mins.
Add water and essence beat for 10 seconds. Remove from mixer.
2. Pour in corn oil and pour mixture into
baking tin.
Bake for 10 mins at 200 ?C. Leave it to cool.
3. Beat neutral fond powder, cold milk,
fresh cream for 3 mins. Divide into 4
portions
and add jams.
4. Place a piece of sponge cake into bowl.
Pour ice-cream mixture on sponge cake, cover with a piece of
cake. Leave in freezer
to cool.
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