| Ingredient | Method |
| veg oil 40g LP Flour 50+45g, divided use 3 A egg yolks 1 A egg Purple Cabbage puree 70g 1.5 tbsp condensed milk 1/3 tsp salt 3 A egg whites 2 drops white vinegar caster sugar 50g | 1. Stir and mix egg yolks, egg, condensed milk and purple cabbage juice until well combined. 2. Place egg whites & white vinegar in mixing bowl and beat at high speed for 30 sec until slightly foamy. Gradually add in sugar and beat until firm peaks form. 3. Heat the veg oil until boiling, turn off the heat. Pour it into 50g flour quickly and mix until smooth without any lump. 4. Pour the flour batter into egg mixture, add salt & remaining flour and using mixer to beat until the batter become thin. 5. Fold one-third of the egg whites into the egg mixture to lighten it. Fold in remaining egg whites using a rubber spatula. 6. Pour the batter into 6 inch cake pan. Tap two time to remove the air bubbles. 7. Steam bake in preheated oven, place it in middle low. For first 15 minutes @ 180C @ top heat and turn the oven temperature to 160C for the other 20 minutes @ both heat. 8. After 5 minutes, remove from oven and flip the cake tin to let it cool completely |
No comments:
Post a Comment