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Creative dessert from the Royal Plaza Hotel gives infinite surprise

An intricately crafted dessert may be the darling of ladies. What if we have a cake with an amazing design? It will definitely gladden the heart of everyone. Royal Plaza Hotel Executive Pastry Chef Roy Chan shows how to create a 3D cake inspired by a little rooster. Want to know how adorable the Egglicious Rooster Cake is? Try your hand at baking this sweet taste of fun and happiness!

Egglicious Rooster Cake (serves four)
Green tea sponge cake One piece (a diameter of 6 inches)
Chocolate shell Two halves (a diameter of 6 inches)
Yuzu white chocolate mousse One serving
Yuzu honey 30g
Fresh fruit Sliced, to taste
White sugar paste 30g
Yellow sugar paste 10g
Red sugar paste 30g
Black sugar paste 5g


  1. Prepare the green tea sponge cake, chocolate shells and chocolate mousse as described below.

  2. Coat the surface of each slice of cake with yuzu honey.

  3. Then pour a small amount of chocolate mousse into one half of the chocolate shell and put the 3-inch cake slice on top.

  4. Add more chocolate mousse to the shell until the cake is covered, then place the 4-inch cake slice on top.

  5. Cover the cake slice with mousse, then place the 5-inch cake slice on top and fill the shell with mousse.

  6. Refrigerate until the mousse is hard.

  7. Place the fruit slices on top of the mousse for decoration. Cover this with the other half of the chocolate shell to create the chicken's body.

  8. Press a small amount of white sugar paste into a 3-inch circle and attach to the chicken's stomach.

  9. Use white and black sugar paste to create the eyes, red sugar for comb and wattle and the yellow sugar for the beak and wings. The Egglicious Rooster Cake is complete!


Egglicious Rooster Cake
Green tea sponge cake
Egg 225g
Caster sugar 120g
Cake flour 50g
Bread flour 25g
Green tea powder 10g
Butter 22g


  1. Preheat oven to 200°C.

  2. Put a sheet of baking paper under a 6-inch cake ring and place on a baking dish.

  3. Melt butter in a bowl over hot water.

  4. Mix the eggs and caster sugar then whisk until thick.

  5. Sift cake flour, bread flour and green tea powder.

  6. Add half of the cake flour, bread flour and green tea powder to the eggs and mix well. Then add the remaining flour and green tea powder and stir to a uniform consistency. Add butter and mix well.

  7. Pour the cake mixture into the cake ring, and then bake for about 20 minutes.

  8. Remove the cake from the mould when it has cooled. Cut into three slices of 3, 4 and 5 inches.


Green tea sponge cake
Chocolate shell
White chocolate 300g
Oil-soluble colour powder (yellow) 5g


  1. Melt white chocolate in a bowl over hot water.

  2. Add a small amount of the melted chocolate to the oil-soluble colour powder and mix well. Then pour in the remaining chocolate and stir into a syrup.

  3. Pour the syrup into two 6-inch hemispherical moulds then invert to pour out the excess. Place moulds on baking paper in a cool place.

  4. Tap the moulds lightly to release the chocolate after it has cooled.


Chocolate shell
Yuzu white chocolate mousse
White chocolate 155g
Yuzu juice 18ml
Yuzu fruit peel 15g
Fresh milk 58ml
Gelatin 4g
Cream 170g


  1. Soak gelatin in cold water until soft.

  2. Whisk cream until frothy.

  3. Put yuzu juice, peel and milk in a pot and simmer until hot. Add the gelatin and heat until it dissolves, then add the white chocolate and remove from heat.

  4. Add a third of the cream to the chocolate syrup, stir until even and then add the remaining cream and mix to the mousse.


Yuzu white chocolate mousse

Royal Plaza Hotel Cake Shop
Address: 1/F Royal Plaza Hotel, 193 Prince Edward West, Mong Kok
Transport: MTR Mong Kok East Station Exit D
Enquiries: (852) 2622 6256
Online orders: www.royalplaza.com.hk/home/onlineshop/cakeshop

Egglicious Rooster Cake
Royal Plaza Hotel Executive Pastry Chef Roy Chan
Delicious and attractive cakes and pastries at the Royal Plaza Hotel Cake Shop