| Ingredient | Method |
| A: 125g unsalted butter, room temp. 20g caster sugar 60g sour cream 40g condensed milk 6 B egg yolks 180g low protein flour 2 tsp baking powder 1 tsp baking soda 120g milk Flavor: 10g purple freeze lavender powder 12g purple sweet potato powder 1/2tsp purple food coloring 10g milk 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. Divide the batter into two equal portions. First portion mix with lavender flavor and the other portion remain as plain batter. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. Divide into two equal portions. 5. Fold 1/3 of the first portion of meringue into the lavender batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat for plain batter. 6. Pour batter into 7/8" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 160C about 160 minutes. |
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