| Ingredient | Method |
| A: 75g veg oil 20g caster sugar 20g condensed milk 5B egg yolks 120g low protein flour 1 tsp baking powder 100g milk 10g purple freeze lavender powder 5g purple sweet potato powder 1-2 drops purple food coloring B: 5B egg whites 50g caster sugar 1/4tsp cream of tartar Glaze: 70g white chocolate coins 25g milk 70g sour cream 5g purple freeze lavender powder 2g purple sweet potato powder | 1. Preheat oven to 180C, 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. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 7" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 60-80 minutes or until top is evenly browned. 9. 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. 10. Cool completely and remove from pan. 11. Microwave white chocolate and milk until melted, combine powders until cooperated and lastly mix well with sour cream. 12. Cut off the dome of the top of the cake, then spread glaze on top and chill for 2 hours before served. |
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