| Ingredient | Method |
| 60g veg oil 20g caster sugar 4B egg yolks 100g low protein flour 1 tsp baking powder 90g milk flavor A: 10g strawberry powder 2g red yeast rice powder 4B egg whites 50g caster sugar 1/2 tsp cream of tartar | 1. Preheat oven to 160C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. Divide into two equal portions. 4. Divide batter into two equal portions, 1st portion mix with strawberry powder and another portion remain as plain. 5. Fold 1/3 of 1st portion of meringue into strawberry egg yolks mixture and mix to lighten the batter. 6. Add the rest of the meringue and fold gently using spatula until well combined. 7. Repeat this process for plain batter. 8. Pour plain batter into 7" pan and followed by strawberry batter. 8. Tap pan on the counter to remove air bubbles. 9. Smooth the top of batter by using spatula, to remove any remaining bubbles. 10. Bake in preheated over for 40-45 minutes or until top is evenly browned. 11. 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. 12. Cool completely and remove from pan. |
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