| Ingredient | Method |
| 4B grade egg yolks 20g caster sugar 110g LP flour 110g milk 75g veg oil 5g osmanthus powder 2g dried osmanthus flower 4B grade egg whites 50g caster sugar Filling: A: 5g dried osmanthus flower+50g hot water 40g water (soak few minutes, pass through sieve) 2g osmanthus powder 15g condensed milk 20g osmanthus syrup 5g milk powder 10g caster sugar 15g corn starch 5g butter B: 40g white chocolate coins, melted 20g sour cream | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Bake at 160C for 20 minutes or until golden brown. 9. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. 10. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 11. Filling: Cook the filling A in low heat until thicken. Cool in room temperature. Pour filling B and mix until combined. 12. Unroll cake and remove towel. Spread the cream and roll up the cake. Chill for 1 hour and trim off stiff edges of cake if necessary before served. |
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