| Ingredient | Method |
| Angel cake: A: 70g veg oil 125g full milk 110g LP flour ⅛ tsp Salt 1tsp baking powder 3tsp red yeast rice powder 8g rose powder 30g condensed milk B: 3A and 3B Egg white 60g caster sugar 1/4 tsp cream of tartar | 1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift remaining ing. into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites, cream of tartar and caster sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 8' cake pan and bake at 180C for 40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
| Cream Mousse: 300g heavy cream 1/4tsp salt 30g condensed milk 30g full milk 3g rose powder 1tsp red yeast rice powder | 1. Combine powders, condensed milk and full milk until well. Set aside. 2. Using a stand mixer, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture) 3. Using a whisk, fold one-third of the cream into the rose milk mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Trim the domed of chiffon cake. Place the cake on cake plate. 2. Wrap the plastic paper over the cake tightly. 3. Pour the mousse into it and send back to refrigerator for another 1-2 hours. 4. Decorate as desired. | |
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