| Ingredient | Method |
| A: 65g butter 20g caster sugar 3B egg yolks 115g low protein flour 1 tsp baking soda 80g warm milk 3g mint powder 5g mint essence B: 3B egg whites 60g caster sugar 1/4tsp cream of tartar
| 1. Preheat oven to 180C, top and bottom heat. 2. Beat the butter, egg yolks and sugar until light. Mix the mint 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 6" 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 50-60 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. |
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