Assorted Milk Block Cake (Multi-Flavor Layer Cake)

Ingredients

• 4 large Eggs (room temperature)
• 120 g Granulated sugar (for batter)
• 100 g Unsalted butter (melted, then simmered)
• 60 ml Milk (whole or 2%)
• 150 g Cake flour (soft flour) (sifted twice)
• 1 tsp Baking powder
• a pinch Salt
• 300 ml Heavy whipping cream (chilled)
• 30 g Powdered sugar (for whipped cream)
• 1 tsp Vanilla extract
• 30 ml Strawberry concentrate (for strawberry cream)
• 30 ml Mango concentrate (for mango cream)
• 30 ml Earl Grey tea concentrate (brew strong tea then reduce)
• 30 ml Chocolate syrup
• 60 ml Simple syrup (1:1 sugar‑water, homemade)
• 1 Orange (peeled and segmented)
• 1 Grapefruit (peeled and segmented)
• 150 g Strawberries (sliced)
• 1 small Mango (diced)
• 30 g Chocolate chips
• 1 g Edible gold powder (for decoration)
• 20 g Powdered sugar (for dusting)

Instructions

1. Prepare the sponge batter

   Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with 120 g sugar until pale and thick (about 5 min). In a separate bowl, melt the butter, add the milk and let it cool slightly. Sift the cake flour with the baking powder and pinch of salt twice. Gently fold the flour mixture into the yolk‑sugar mixture, then gradually add the melted butter‑milk blend in small portions, mixing just until combined. Finally, whisk the egg whites to soft peaks and fold them into the batter in two additions, being careful not to deflate the mixture.

   Time: PT15M

2. Bake the cake sheets

   Preheat the oven to 180°C. Divide the batter evenly between two greased bread tins (or one tin baked twice). Smooth the tops with a spatula. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Rotate the tins halfway through for even browning.

   Time: PT20M

   Temperature: 180°C

3. Cool the cake sheets

   Remove the tins from the oven and let the cakes sit for 5 minutes, then turn them out onto a cooling rack. Allow to cool completely (about 10 minutes) before handling.

   Time: PT15M

4. Prepare the fruit and concentrates

   While the cakes cool, segment the orange and grapefruit, slice the strawberries, and dice the mango. In a small saucepan, combine simple syrup with a splash of each flavored concentrate (strawberry, mango, Earl Grey, chocolate) and warm gently for 2 minutes to create flavored syrups. Set aside to cool.

   Time: PT10M

   Temperature: low heat

5. Make flavored whipped cream

   In a chilled mixing bowl, pour the heavy cream, add 30 g powdered sugar and 1 tsp vanilla extract. Whip on medium‑high speed until stiff peaks form (about 3‑4 minutes). Divide the whipped cream into three bowls: mix one portion with strawberry concentrate, another with mango concentrate, and leave the third plain for the Earl Grey and chocolate layers.

   Time: PT10M

6. Assemble the first layer (Citrus & Strawberry)

   Place the first cooled cake sheet on a serving platter. Lightly brush the surface with orange‑grapefruit syrup. Spread a thin layer of plain whipped cream, then arrange orange and grapefruit segments and sliced strawberries on top. Drizzle a little strawberry‑flavored syrup and sprinkle a pinch of powdered sugar.

   Time: PT5M

7. Add second layer (Mango & Earl Grey)

   Place the second cake sheet on top of the first layer. Brush with Earl Grey tea syrup. Spread a layer of mango‑flavored whipped cream, then scatter diced mango pieces. Add a thin coat of Earl Grey‑flavored whipped cream and dust lightly with cocoa powder if desired.

   Time: PT5M

8. Frost the outside of the cake

   Using a spatula, coat the entire cake with a thin “crumb coat” of plain whipped cream. Chill for 10 minutes to set. Then apply a final smooth layer of plain whipped cream over the whole cake. Dust the top with powdered sugar.

   Time: PT10M

9. Decorate the cake

   Pipe strawberry‑flavored whipped cream in rosettes around the top edge. Sprinkle chocolate chips and drizzle chocolate syrup over the surface. Add a few gold powder specks for a luxurious look. Finish with a few fresh strawberry slices and a drizzle of mango concentrate for shine.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: egg whites (use 6 tbsp)
• Instead of Granulated sugar: caster sugar
• Instead of Unsalted butter: margarine
• Instead of Milk: almond milk (non‑dairy)
• Instead of Cake flour (soft flour): all‑purpose flour, sifted
• Instead of Heavy whipping cream: chilled coconut cream (non‑dairy)
• Instead of Powdered sugar: granulated sugar (blend)
• Instead of Vanilla extract: vanilla bean seeds
• Instead of Strawberry concentrate: strawberry puree + sugar
• Instead of Mango concentrate: mango puree + sugar
• Instead of Earl Grey tea concentrate: brewed Earl Grey tea reduced
• Instead of Chocolate syrup: melted chocolate + milk
• Instead of Simple syrup: honey diluted
• Instead of Orange: tangerine
• Instead of Grapefruit: pomelo
• Instead of Strawberries: raspberries
• Instead of Mango: peach
• Instead of Chocolate chips: chopped chocolate

Equipment Needed

• Stand mixer or hand whisk
• Sieve (fine mesh)
• Spatula (silicone)
• 9×13 inch (or 20×10 cm) bread tin
• Oven
• Cooling rack
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Kitchen scale
• Piping bag with plain tip (optional)
• Small saucepan
• Brush (pastry) (optional)

Critical Steps — Do Not Skip

• Mixing the batter without over‑folding
• Baking the sponge until just done
• Whipping the cream to stiff peaks
• Applying the crumb coat and chilling before final frosting

Chef Tips from the Video

• Sift the flour twice for an ultra‑light texture
• Use room‑temperature butter for a smoother batter
• For a stronger Earl Grey flavor, reduce the tea concentrate to half its volume

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Can freeze individual slices wrapped tightly for up to 1 month.

Room temperature: Do not keep at room temperature longer than 2 hours due to fresh fruit.

Make-Ahead Tips

• Bake the sponge sheets a day ahead and keep them wrapped in plastic
• Prepare flavored syrups and fruit a few hours before assembly
• Whip the cream and keep it chilled; it holds for up to 6 hours