SERVES: 24 pcs.

PREP TIME: 20 mins

COOK TIME: 20 mins


2 large eggs, room temp.

1 cup Calcar UHT Milk

1 ½ cups ChiffonAide

1 tsp. Dutch Cocoa

1 tsp. Salt

1 tsp. Baking Soda

1 ½ cup Sugar

2 ½ cup All-Purpose Flour

2 tbsp. Red Food Coloring

1 tsp. white distilled vinegar

1 tsp. Vanilla Extract


250 g Cream Cheese

100 g Magic Whizk

30g Water

1 tsp. Vanilla Essence


Pre – heat the oven to 350°F. Line 2 x 8-inch round pan with parchment papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and Dutch cocoa powder.

In a large bowl, gently beat together the ChiffonAide, Calcar, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combine.

Divide the batter evenly to the two pans until about 2/3 filled. Bake in oven at 350°F for about 20 to 25 minutes. Test the cakes with a toothpick for doneness. Remove from oven and cool completely before frosting


Use an electric beater to beat the Magic Whizk instant whipping cream, for 2 minutes, add water and continue mixing, add the cream cheese and vanilla essence until smooth.