| Ingredient | Method |
| 60g veg oil 90g LP Flour, sifted 4 B egg yolks 20g caster sugar 80g milk flavour: A: 8g sakura powder 2g korean natural pink food powder 5g milk B: 5g matcha powder 15g milk 4 B egg whites 70g caster sugar 1/2 tsp cream of tartar | 1. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to medium peaks form. Divide into two equal portions. 2. Beat egg yolks and sugar until light, continue add in veg oil and milk and beat until well. 3. Add the flour into the yolk batter and mix until just incorporated. 4. Divide the egg yolk mixture into two equal portions. 5. First portion mix well with sakura mixture and second portion mix well with matcha mixture. 6. Next add 1/3 of 1st portions of meringue into sakura yolk mixture and mix to lighten the batter. Add the rest of the meringue and fold gently until well combined. 7. Repeat the 2nd portions of meringue for matcha yolk mixture. 8. Pour into 6" chiffon prepared tin. 9. Bake at 170C for 40 minutes or until golden brown and springs back when lightly pressed. 10. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing. 11. Decorate as desired. |
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