| Ingredient | Method |
| sakura cake: 6 Egg Yolks (B) 20g Caster Sugar 90g Vegetable Oil 110g Milk 150g LP Flour 35g sakura powder 1-2g korean pink food coloring 1tsp baking powder 6 Egg Whites (B) 1/4 tsp Cream of Tartar 50g Caster Sugar matcha cake: 4 Egg Yolks (B) 20g Caster Sugar 60g Vegetable Oil 75g Milk 100g LP Flour 5g matcha powder 1tsp baking powder 4 Egg Whites (B) 1/4 tsp Cream of Tartar 30g 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 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. Repeat step 3-11 for matcha cake batter. 13. Pour the batters into the baking pan. Tap the pan on the counter several times. 14. Bake at 160°C for 60 minutes or until fully cooked 15. 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. |
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