Butter Cream : Stir the butter/margarine
with the sifted icing sugar and beat till creamy. Set aside.
Mix sponge mix flour with cold eggs and
cold water. Beat with high speed till fluffy. Slowly mix in melted
butter/margarine. Pour into 2 greased and lined round baking tins
(20cm). Bake in a
pre-heated oven at 180oC for about 20-25 minutes till golden
brown and cooked. Remove, leave to cool and slice each cake into 2
Brush syrup on all layers of the cake,
spread butter cream and stack up into 4 layers. Apply butter cream to
cover the whole cake.
Sprinkle white chocolate on top and sides
of the cake.