MINT SPONGE CAKE

I use a pack of Andes mint chocolate is contain 28 small bar. the mint leaves about $ 1.50 a bundle.
Andes mint chocolate have to chopped not to fine.The mint leaves wash clean and let it to dry.Used only the leaves,sliced very thinly. Sometime when I make this cake,all the chocolate  will sunk to the bottom.I use a lot of method to put in the chocolate,some it work ,some time a failure.Try your own method to put in the chocolate, so it won't sunk to the bottom.This cake is created by my aunty using Alex goh recipe. The best if you can get the chocolate all is in mint flavour.

MINT SPONGE CAKE

Ingredients;A
250g sponge mix flour
4 eggs
 Ingredients;B
50 ml water / I used fresh milk
Ingredients;C
80 melted butter
Andes mint chocolate 1 whole pack (chopped)
A bundle of mint leaves,clean wash and let is dry(finely sliced thinly)
2 tsp mint essence

Method;
1.Pour (A) into a mixing bowl.
2.whip (A) till thick.
3.Add (B) and mix into the batter.
4.Whip the batter till light and fluffy.
5.preheat your oven first.
6.sprinkle some mint leaves into the batter give a stir,and sprinkle until all the leaves used up.
7.Add in the mint essence and mix well.
8.Lastly sprinkle mint chocolate give a slight stir,do not stir to the bottom,quickly pour into a 9' round mould.Bake at 180 c for 30 minutes or till cake is cook.