100g butter
200g plain flour
30g sugar
1 egg yolk (might need egg white)
½ tsp vanilla essence
Bamboo charcoal powder
1.
Mix butter and sugar together.
Add in egg. Add in vanilla essence and then mix in flour and bamboo charcoal
powder using a wooden spatula.
2.
Add in some egg white if
mixture is too dry.
3.
Refrigerate for 30mins-1h.
4.
Blind bake at 180°C for 25mins, then remove the weights and bake for another 10-15mins.
VANILLA
CAKE
120g egg whites (4 egg white)
40g sugar
80g egg yolks (4 egg yolks)
40g sugar
40g cake flour
Vanilla essence
Used 20cm (8”) cake tin.
1.
Preheat the oven to 170°C.
2.
Line a baking pan with
parchment paper.
3.
Bowl 1: Whisk egg yolks and
sugar well (until pale in colour). Add
vanilla essence.
4.
Sift in cake flour, whisk until
well-combined and aerated.
5.
Bowl 2: Beat egg whites until
foamy, gradually pour in the sugar, whip until to stiff peaks.
6.
Fold the egg whites mixture
into the egg yolk mixture until just combined.
7.
Pour the batter into the lined
baking pan, smooth surface with a spatula.
8.
Bake for ~30mins (1 x 20cm tin,
cut in half later) until a toothpick inserted into the center comes out clean.
9.
Flip cake upside down onto rack
to let cool.