1. Beat butter, powdered sugar, palm sugar and ginger drink powder until soft and pale, add Indomilk Condensed Sweet Swiss Choco, beat well, add eggs one by one and beat again until fluffy, set aside.
2. Beat egg whites until stiff, set aside.
3. Enter the flour, ginger powder, cinnamon powder into the butter mixture, mix gently then add the stiff egg whites, mix well.
4. Pour into the tin and bake in the oven at 170 C for 45 minutes until cooked, remove from the pan and let cool.
5. Put Indomilk Condensed Sweet Swiss Choco on top of the cake then sprinkle with ginger biscuit crumbs, serve.
