To prepare the base batter, whisk butter and sugar until pale and fluffy. Then, add in other ingredient A with CAP JUNJUNG® Sweetened Creamer and mix well.

In another bowl, whisk egg whites until foamy. Add in sugar and cream of tartar. Whisk until firm peaks.

Fold in the meringue into the flour mixture and gently fold everything together with spatula until well combined. A Set aside.

Weight 500g base batter into a bowl and set aside for outer cake layer preparation. Split the batter into two portions. Add in red and green colouring into each separate bowl.

Preheat oven at 170ºC. Line the parchment paper on baking trays.

To prepare outer cake layer, bake the plain batter until fully cooked.

To prepare the inner cake portion, add red batter in the tray and bake for 7-10mins. Remove baking tray from the oven. Immediately smooth out the surface by lightly pressing it using a spoon.

Mix CAP JUNJUNG® Sweetened Creamer and butter in a bowl. Brush the surface with brushing mixture. Repeat the same step 7 for red & green batter until finished.

Let the cake cools completely and unmold it.

To assemble the cake layers, trim off the edges for the coloured layer cake. Slice the cake into strips. Arrange the strips on the outer cake layer together to form a log. Gently roll the log and wrap the log tightly with cling film.

Chill in the fridge for minimum 2 hours and serve.