Strawberry Spongy Butter Cake

Ingredient

Method

A: 120g unsalted butter, room temp. 60g caster sugar 50g sour cream 6 B egg yolks 195g low protein flour 2 tsp baking powder 1 tsp baking soda 120g milk 40g strawberry powder 3g red yeast rice powder 2g korea pink food coloring powder   B: 6 B egg whites 100g caster sugar 1/4tsp cream of tartar

1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in  egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and sour cream and mix until well. Then mix in the balance flours. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined.. 6. Pour batter into 8" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 180C about 55-60 minutes.