虎皮可可薰衣草海绵蛋糕

 

Ingredient	Method
薰衣草海绵蛋糕 4 Egg Yolks (B) 20g Caster Sugar 60g Vegetable Oil 70g Milk 110g LP Flour 15g freeze lavender powder few drop purple coloring 4 Egg Whites (B) 1/4 tsp Cream of Tartar 30g Caster Sugar	1. Preheat oven to 170°C.  2. Line a 6/7-inch baking pan with parchment paper. 3. Combine egg yolks and sugar, then beat with an electric mixer until thick and creamy. 4. Add veg oil and beat until fully incorporated. 5. Add milk and purple coloring and mix well. 6. Sift in cake flour and lavender powder, and mix until just combined. 7. In a clean mixing bowl, beat egg whites on medium-low speed until frothy. 8. Add cream of tartar and continue beating until fine bubbles form. 9. Gradually add sugar, continuing to beat until medium-stiff peaks form. 10. Gently fold the meringue into the batter in three batches using a hand mixer. 11. Gently fold the batter with a spatula until fully combined. 12. Tap the mixing bowl on the counter several times (to release large air bubbles), then pour the batter into the baking pan. Tap the pan on the counter several times. 13. Bake at 170°C for 40 minutes or until fully cooked 14. After baking, drop the baking pan from about one foot off the counter (this reduces cake shrinkage). Let the cake cool in the pan for 25-30 minutes before unmolding. 15. Using love shape cutter to cut out the shape. Arrange it into 10 inch cake pan and set aside.
可可海绵蛋糕 10 Egg Yolks (B) 20g Caster Sugar 150g Vegetable Oil 175g Milk 90g LP Flour 10g black cocoa powder 40g dark cocoa powder 1 tsp Vanilla Extract 10 Egg Whites (B) 1/4 tsp Cream of Tartar 70g Caster Sugar	1. Preheat oven to 170°C.   2. Line a 10-inch baking pan with parchment paper. 3. Combine egg yolks and sugar, then beat with an electric mixer until thick and creamy. 4. Add veg oil and beat until fully incorporated. 5. Add milk and vanilla extract and mix well. 6. Sift in cake flour and baking powder, and mix until just combined. 7. In a clean mixing bowl, beat egg whites on medium-low speed until frothy. 8. Add cream of tartar and continue beating until fine bubbles form. 9. Gradually add sugar, continuing to beat until medium-stiff peaks form. 10. Gently fold the meringue into the batter in three batches using a hand mixer. 11. Gently fold the batter with a spatula until fully combined. 12. Tap the mixing bowl on the counter several times (to release large air bubbles), then pour the batter into the baking pan carefully. Tap the pan on the counter several times. 13. Bake at 180°C for 60 minutes or until fully cooked 14. After baking, drop the baking pan from about one foot off the counter (this reduces cake shrinkage). Let the cake cool in the pan for 25-30 minutes before unmolding.
tiger skin cake 6 Egg Yolks (B) 50g Caster Sugar 30g corn starch few drops Vanilla Extract filling: 250g white chocolate cream 30g cocoa powder+70g hot water	1. Whisk egg yolks, caster sugar and a few drops of vanilla extract in high speed. 2. Whisk until the egg yolks are very thick and triple in size. 3. Add cornstarch to the whisked egg yolks and whisk briefly to fully incorporate the cornstarch. 4. Pour the egg yolk batter into a 10 inch baking pan lined with parchment paper. 5. Smooth the batter evenly, then tap the pan on the table a few times to ensure a more even distribution. Bake in a preheated oven at 225°C for 5-15 minutes. 7. Remove from the oven when a tiger-stripe pattern appears on the surface. 8. Cool completely.  *制作虎皮蛋糕的时候，要烤出虎皮花纹，蛋黄一定要打发好，并且用225度的高温烘烤，使蛋黄受热变性收缩，就会出现美丽的“虎皮”花纹了。