| Ingredient | Method |
| 113g unsalted butter 420ml full milk / soy milk 45g lemon curd glaze 1tbsp water 4 A egg yolks 115g plain flour,sifted 50g icing sugar 50g caster sugar 1 tsp blended dried lavender 4 A egg whites 40g caster sugar few drops white vinegar | 1. Line a 7" baking pan with baking paper (all surface, heigh taller than the baking pan by 2-3' around). 2. Melt the butter and set aside to cool slightly. Warm the milk until lukewarm and set aside. 3. Use an electric mixer and whisk the egg whites & white vinegar until foamy, add in the caster sugar and whisk until stiff/hard peaks form. 4. In another bowl. beat the egg yolks, caster sugar and icing sugar until light and fluffy. 6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated. 7. Use a hand whisk and gently beat in the lemon curd glaze, milk and dried lavender until well mixed. It is normal for the batter to be watery and runny. 8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. 9. Pour the batter into the prepared pan and bake in a preheated oven at 170ºC top bottom heat for first 40 minutes & the next 20 minutes with top heat until the top is golden. Test with a skewer. If it comes out clean, the cake is done. 10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting. Chill before serve which will taste more better. |
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