Ingredients A: (The flour mixture)
- 4 Egg Yolk
- 80 g Super fine Cake flour
- 1/4 tsp baking powder
- 50 g vegetable oil
- 60 g milk
- 1 tbsp Sunquick orange
- 2 tbsp lemon juice
Ingredient B :Meringue
- 4 egg whites
- 70 g sugar
- 1/4 tsp cream of tartar
Preheat Oven Upper and Lower to 160c
Baking 9" X 11"
Direction for Egg Mixture
- Hand whisk egg yolk till fluffy
- Heat up a small sauce pan add in corn oil till lightly warm immediately switch off the heat.
- Add in milk mixed until well combine
- Using a siever sieve in flour, baking powder a little at a time till well combine.
- Add in Sunquick orange and lemon mixed till runny smooth no lumps. Set aside.
Preparing Meringue.
- In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
- Gradually add in castor sugar in 3 batches n beat till stiff peak
- Fold meringue into yolk batter in 3 batches using a hand whisk until well combined and smooth texture and we are ready to pour in our baking pan.
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| Remove the chill floral design from the fridge |
Softly pour meringue batter into baking pan, softly so they are even spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.
Ready for Baking Set timer upper and lower to 160 c to 18 minutes.
Done
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| Do take note at time when you remove this parchment paper the floral will stuck to the paper . |
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| Flip the floral design face bottom and cream whipping cream onto the cake and spread evenly |
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| Start to roll from the short sides sliding evenly towards the end gently. Chill in the fridge for 2-3 hours .  |
Floral Ingredient
20 g Butter
20 g Superfine Cake flour
20 g eggs white
20 g Icing sugar
Direction
Combine all the above ingredient until smooth and divides them into n 3 colours base on estimation how much colour is need depending on your own design. In this case you need more on Pink and Red colour.
1) Natural plain batter
2) Pink Colour
3) Red Colour
1)Using your own individual sketch floral design place it on a table and place parchment paper on top and starts to colour the design as per own preference. I am using just simple tooth pick to colour them. I find using tooth pick is much easier to control and move around.
You may also used a plastic piping bag if you wish to which could be faster but when come to a few corner.. you may still need the tooth pick to draw or corrective edges.
Images to share on assembling the floral design
I colour the center of the flowers first with normal colour .
2nd --- I colour red
Follow by lastly the pink colour
Chill this in the fridge for 5 - 10 minutes
For the Whipped Cream fillings
200 ml Emborg heavy whipped cream
25 g caster sugar
15 g full cream milk powder
4 tbsp lemon or you may use 1 tsp lemon essence.
Method:
Hand blend whipped cream for 2-3 minutes until slightly bubbles
Add in milk powder, lemon juice
Add in sugar in 3 batches until well combine until stiff peak
Stored in the fridge to cool until as an when you need .