| Ingredient | Method |
| cake base: 2B egg yolks 10g caster sugar 30g veg oil 40g milk 45g LP flour 8g freeze lavender powder 3g purple potato powder 1tsp baking powder 2B egg whites 20g caster sugar 1/4tsp cream of tartar | 1. Line a 7/8 inch round cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 50-55 minutes or until top is evenly browned. 12. 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. Cool completely 13. Cut horizontal slice from the cake 1-1.5cm deep and place it into 7/8' cake pan. |
| Cheesecake: 380g cream cheese 25g butter 75g caster sugar 55g condensed milk 4B eggs 200g milk 1g dried lavender+20g hot water 40g freeze lavender powder 25g corn starch 25g LP flour 15-20g purple potato powder 1/2 tsp salt | 1. Beat together the cream cheese, butter, condensed milk & sugar, until thick and creamy. 2. Add the eggs, one at a time and continue mixing until the mixture is well blended. 3. Fold in powders, milk, flour and corn starch and mix until well combined. 4. Pour dried lavender water into it and stir well. 5. Pour batter into cake pan 6. Bake at 160C for 60-80mins with bain marie method. 7. Cool completely and chill overnight. 8. Decorate as desired |
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