| Ingredient | Method |
| 6 B egg whites @ room temp 6 B egg yolks @ room temp 140g caster sugar 165g High protein flour 75g honey, diluted with 45g hot water flavour: 10g rose powder+ 1/2tbsp korea pink natural food color powder + 35g water 3-5g black charcoal powder+8g water | 1. Line a 7" square cake pan, spray with some oil and followed by parchment paper. 2. Preheat oven to 180C. 3. Place egg whites in mixing bowl and beat at high speed (speed 5) for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed (speed 2) until well combined about 1 minute. 6. Add sifted bread flour in 3 batches and fold until just combined. 7. Pour in honey mixture and continue beat for 30 sec in low speed using hand mixer. 8. Divide batter into two equal portions. First portion mix with rose flavour and another portion mix with charcoal flavour. 9. Pour rose batter through a sieve into a bowl (Press with spatula to help batter go through sieve). Repeat for charcoal batter. 10. Spoon 2-3 tbsp of charcoal batter into center of 7" mould followed by rose batter, continues alternately until all batter is finished. Tap the tin to remove any air bubbles. 11. Smooth the top of batter by using spatula, to remove any remaining bubbles. 12. Bake in preheated over for 40-45 minutes or until top is evenly browned. 13. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 14. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. 15. Wrap with plastic wrap and chill overnight to preserve moisture in the cake. 16. To serve, cut off all the edge on all side except top and bottom with a sharp knife. |
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