| Ingredient | Method |
| 6B grade egg yolks 10g caster sugar 130g LP flour 125g milk 90g veg oil 15g freezed lavender powder 10 purple sweet potato powder 6B grade egg whites 60g caster sugar Filling: (mix well) 150g whipped cream 10g freezed lavender powder 30g white chocolate coin + 10g milk | 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. 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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