Instructions. 1) Preheat oven to 350°. 2) Spray 2 - 9 inch baking pans with non-stick baking spray and line bottoms with parchment paper. 3) In the bowl of your mixer add cake mix, vanilla pudding mix, eggs, mayonnaise, and water. Mix on medium speed until well incorporated. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined. Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som.Follow along as we dive into 20 years of recipes that Step 1. Preheat the oven to 180°C, 160°C fan assisted, Gas 4. To make the cake, grease and line the bases of 2 x 20 cm (8 inch) springform tins with circles of non-stick baking paper. Puree the 7. Bake the castella to perfection. Preheat the oven to 160°C/320°F. Before putting the cake into the oven, ensure no large bubbles in the batter. Leave the cake pan and slam on the tables a few times to break those large bubbles. (Don’t be afraid to do this. it will not deflate the batter. Set aside once done. In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible color, and essence as required. Add in the flour and mix well making sure there are no lumps. .

royal chiffon cake recipe