Watermelon Cake Jelly

Sponge cake

3 eggs
60g caster sugar
few drops of green colouring
70g plain flour
40g melted butter

Green tea cream

60g fresh cream (whipped)
3g green tea powder

Watermelon jelly

1000ml watermelon juice
40g caster sugar
50g instant jelly powder
black sesame for garnishing

Method

1. To make sponge cake, whisk eggs and sugar till light and fluffy. Add in colouring, gently fold in sifted flour. Add in melted butter, mix well.
2. Spread batter into a lined 25x35cm (10×14 inches) baking tray. Bake in preheated oven at 200℃ for 8-10 mins. Leave to cool and cut to fit flutted mould.
3. To make cream, combine whipped cream with green tea powder. Spread on sponge cake. Refrigerate for a while.
4. To make jelly, bring watermelon juice, sugar and instant jelly powder to boil. remove from heat. Leave to cool slightly and gently pour into mould. Leave to cool and keep in fridge until it sets.
5. Slice and garnish with sesames.

 
Recipe origin from Baking with fruits by Kevin Chai.