Chocolate Chips Blue cake - Happy 7th Birthday, En

Ingredient	Method
Cake:  4B egg yolks 20g caster sugar 100g LP flour 1 tsp baking powder 1tsp vanilla essence 5g blue pea flower powder 70g veg oil 100g milk 4B egg whites 70g caster sugar	1. Line a 8" heart cake pan with parchment paper. 2. Preheat oven to 170C. 3. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the dry ingredients and stir until well combined. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry.  5. Fold 1/3 meringue of first portion into yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined.  6. Pour the cake batter into cake pan. 7. Bake at pre-heated oven at 170c for 50mins-55mins 8. 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. 9. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan.
buttercream frosting 450g milky buttercream blue pea flower+water chocolate chips	1. Mix all the ingredients and combine well.
Assembly: 1. Place the 1st layer of cake on cake plate.  2. Using a pastry brush, paint a thin layer of cream over the top and place another layer of the cake. Repeat til all layer finished.  3. Paint a layer of cream over the whole cake. 4. Decorate as desired. 5. Chill for 2-4 hrs before serve