Sunday, April 14, 2019


adapted from :

Ingredients :

2  egg  yolks  (I used large eggs, grade A)
20  gm  caster sugar
1/2  tsp  vanilla extract
35  gm  fresh milk
35  gm  corn oil
70  gm  cake flour

Meringue :

2  egg  whites  (grade A)
30  gm  caster sugar

Topping :

100  gm  fresh topping cream@Non-Dairy Whipping Cream,  whisk to peaks form
1/2  tbsp  Kirschwasser cherry liqueur  (I omit & use 1 tsp vanilla extract)
Fresh strawberries for topping

Method :

1.  In a bowl, mix egg yolks, vanilla extract and sugar (20 gm) together with a hand whisk till combined, then add milk and oil, stir well.  Sift in plain flour and mix well.

2.  Meringue :   Whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches.  Continue beating till egg whites are stiff but not dry.

3.  Add 1/3 of the egg whites into the egg yolk mixture, fold well with a rubber spatula.  Then gently fold in the rest of egg whites till combined.

4.  Pour the batter into 3 pieces - 12 cm/5 inches removable pie tray, flatten batter with a spatula and bake in preheated oven 180'C for about 13-15 minutes.  After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage.  Leaves cakes to cool down completely before topping with strawberries.

5.  Gently remove cake from pie tray and spread some fresh whipped cream on cake and top with strawberries.  Decorate as desired.  Leave cake to chill for an hour.  Dust with snow powder (or icing sugar) on top of the strawberries before serving, if you wish.

No comments:

Post a Comment