| Ingredient | Method |
| 4A grade egg yolks 20g caster sugar 100g LP flour 80g milk 60g veg oil 6g blue pea flower powder 1tsp vanilla essence 4A grade egg whites 60g caster sugar Filling: 350g milky buttercream 220g Mascarpone cheese 1 package of orea cookies, crushed | 1. 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.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add the blue pea powder into egg yolk mixture and mix well. 6. Next, add 1/3 of first portion of meringue into blue yolk mixture and mix to lighten the batter. 7. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 8. Pour the batter into 30*40cm prepared tin and tap the air bubble. 9. Bake at 170C for 15-20 minutes or until golden brown. 10. Remove from oven and immediately loosen cake from sides of pan and trim the sides and cut into half. Carefully remove paper. Cool completely. 11. Repeat step 1-10 for 2nd cake by reduced the blue pea flower powder to 3-4g. 12. Filling: In high speed, beat buttercream and mascarpone for few minutes until smooth and combined. Add the crushed oreo and fold until combined. 13. Spread the filling and roll up the cake. Chill for 1-2 hours before decoration. |
No comments:
Post a Comment