| Ingredient | Method |
| Sakura Batter: 6 B egg whites @ room temp 6 B egg yolks @ room temp 80g caster sugar 160g High protein flour 15g sakura powder 75g honey, diluted with 45g hot water+ 1/2tsp korea pink natural food color powder Matcha Batter: 2 B egg whites @ room temp 2 B egg yolks @ room temp 30g caster sugar 50g High protein flour 10g matcha powder 25g honey, diluted with 15g hot water | 1. Line a 7/8" cake pan, spray with some oil and followed by parchment paper. 2. Preheat oven to 180C. 3. Place egg whites in mixing bowl and beat at high speed (speed 5) for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed (speed 2) until well combined about 1 minute. 6. Add sifted bread flour in 3 batches and fold until just combined. 7. Pour in honey mixture and continue beat for 30 sec in low speed using hand mixer. 8. Pour batter through a sieve into a cake pan (Press with spatula to help batter go through sieve). 9. Repeat step 3-8 for matcha batter. 10. Tap the tin to remove any air bubbles. 11. Smooth the top of batter by using spatula, to remove any remaining bubbles. 12. Bake in preheated over for 40-45 minutes or until top is evenly browned. 13. 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. 14. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. 15. Wrap with plastic wrap and chill overnight to preserve moisture in the cake. 16. To serve, cut off all the edge on all side except top and bottom with a sharp knife. |
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