Checkerboard Cake (เค้กตาราง)

1.Preheat the oven to 180°C. Line 8 by 8-inch cake tin and divide into two by placing a thick layer of aluminium foil down the centre.

2.Sift flour, baking soda and salt. Add ground almond and whisk to combine.

3.Beat the butter and sugar until light and creamy. Slowly add the eggs, continuing to beat with the butter and sugar mix. Add the flour into the baking bowl, along with 2 tbsp of milk, and continue beating until smooth before dividing into two portions.

4.Mix cocoa powder with 2 tbsp of milk and add into the first half of the mixture. Add sala syrup into the second half.

5.Put both mixtures into their respective side and place in the oven for 30 -35 minutes.

6.For the Buttercream: whip butter and icing together until pale and light. Add milk and mix until smooth.

7.Remove cake from the oven and leave to cool before levelling top and sides of the cake with a serrated knife.

8.Smear buttercream on the first cake before placing another cake on top. Cut the sponges in half lengthways to make two long rectangles. Flip one of the cakes around, smear with buttercream and sandwich the cakes together to form a checker pattern.

9.Place fondant on a surface dusted with corn starch and roll into a big sheet for covering the cake.

10.Spread buttercream thinly over the cake, wrap with fondant and trim both ends.