separate the egg and beat the egg white with the sugar until stiff peak.
In another bowl mix in Flour egg yolk, oil, Milk and Ah Weng Koh Milk Tea until smooth
Add in a little bit of the eggwhite batter into the flour mixture.
This will help to loosen it for easy mixing
Once loosen pour the flour batter into the egg white batter and fold it until well combined.
Divide the batter into 2 equal art. Add in cocoa powder into one of the bold and fold it.
Take out 5 inch sheet pan and pour the mixture and bake in 160�c oven for 10 minutes.
Meanwhile beat the cream with ah weng koh milk tea
Take the cake out and let it cool completely
Cut the cake into 2 part and smear the cream
Layer it with the milk tea cake as the base followed with the chocolate layer and end with milk tea cake.
Pipe the remaining cream with a wilton piping tip.
Let it sit in the fridge for a while before enjoying it.
