A Great New Year with a Great New Start ~Roselle and Chocolate Chip Layer Cake 新的一年，新气象。天天好天 ~落神巧克力豆千层糕

Hi there! Do you miss me?? (thick skin.... haha!! for asking this)  I sure miss all of you very much. It have been a rough time for me in the passed few months. Any way, everything have settled, moving forward will be a great year with a great start  ^_^ **

How is your Chinese New Year getting on?? Are you having lots of fun, going visiting friends and relatives? We are having a great time visiting friends and relatives. It is an great opportunity to get together with my friends and relatives at this time.

Coming to Little Thumbs Up event, in the new year 2016 we are having awesome Sharon from Sweet Home-Chefs to host with us. Her theme is Chrysanthemum and edible flowers. That is a interesting theme. When i saw the theme my mind start to think of blue pea flower, osmanthus flower, lavender, rose, honeysuckle flower, roselle and many more. Firstly, before i share about this post, i would like to apologize to Sharon for my super late post. Hope that i am not too late :p

These are some dried Roselle.

A gift from a dear friend from Taiwan.

The first edible flower that i am going to share is Roselle. I guess you are familiar with Roselle. i have used Roselle to make Roselle drink and jam, mango roselle konnyankku and now  i am using Roselle to bake a layer cake specially for this month, Little Thumbs Up event. It is Roselle and Chocolate Chip Layer cake. Sarawak is famous of its layer cake. This is another wonderful recipe which i like very much.

This cake is sliced straight after taking out from the fridge when its cool.
I prefer to eat the cake when it come back to room temperature.

Roselle and Chocolate Chip Layer Cake
Recipe from my little favourite DIY
Makes a 7 x 7 inches square cake

Ingredients A:
210g butter , preferable at room temperature (i used golden churn salted butter)
2 Tbsp condensed milk

Ingredients B:
4  whole eggs (i used large eggs)
1  yolk
90g castor sugar
18g ovalette
20g cold water
100g Hong Kong flour (cake flour)

some dried roselle (chopped)
some Hershey semi-sweet chocolate chip
prepare a 7' x 7' x 2' square baking tray, lined the bottom with baking paper.

To Do:
1. Preheat oven at 200C. Use only upper heat. 
2 .Put ingredients from A (butter and condensed milk) into a mixer bowl. In a stand mixer beat until it is creamy and pale.(about 6-8 minutes) Set aside.
3. Put ingredients from B (eggs, sugar, ovalette, cold water and flour) into mixer bowl. In a stand mixer with a balloon beater, beat until it is creamy and thick. (about 7-8 minutes)
4. Change mixer speed to low. Add in the butter mixture a little at a time until it is well combine.
5. Spoon 5 tablespoon of the cake mixture into the prepared baking tray and spread out evenly. Top grill for 2-4 minutes or until it is light brown. *(for this first layer, i did not sprinkle any of the roselle or chocolate chip)
6. Repeat the above process again. This time sprinkle some Roselle onto the cake mixture before sending into the oven to grill.
7. Repeat again the same process again but this time sprinkle some chocolate chip onto the cake mixture before sending into the oven to grill. Repeat the same process until all the cake mixture is used up. (remember to sprinkle Roselle and chocolate chip alternately on every layer)*

This post is linked to Little Thumbs Up - Feb 2016 which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Sweet Home-Chefs.