| Ingredient | Method |
| 5 kampung @ grade B egg yolks 20g caster sugar 125g LP @ cake flour 75g rose blue pea water 70g veg oil 1tsp vanilla essence 1-2 drop blue food coloring (optional) 5 kampung @ grade B egg whites 80g caster sguar decoration ing C: 15g LP flour 1 drop red food coloring 5ml water 1 drop red food coloring Filling: | 1. Heat 25-30 dried blue pea flowers & dried roses with 125g water, and reserve 100g blue pea water to use. 2. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 3. In another mixing bowl, beat egg yolks and sugar until light. 4. Add veg oil and beat until combined. Reserved 20g for decoration by mix well with the decoration ing C. Then fold 5g meringue into it. Place into piping bag. Pipe the texture onto silicon baking mat. Bake for 2-3 minutes. 5. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the blue pea water, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 6. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 7. Pour the mixture into the rest of the meringue and fold gently until well combined. 8. Pour into 12*14" prepared tin and bake at 170C for 20-30 minutes or until golden brown. 9. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 10. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 11. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour before served. |
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