| Ingredient | Method |
| A: 20g caster sugar 5B egg yolks 75g veg oil 110g low protein flour 1 tsp baking powder 100g warm milk 20g pineapple powder B: 5B egg whites 50g caster sugar 1/4tsp cream of tartar Glaze: | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. 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 40cm long tiramisu cake 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 25-30 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. Cut into half vertically and horizontally. Glaze: 1. Microwave white chocolate coins and milk until melted. 2. Pour pineapple, water and condensed milk into it and stir until combined. 3. Add sour cream and stir well. |
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