Egg yolk batter :
2 egg yolks
20ml corn oil
40g blueberry jam
1 tbsp milk
20g castor sugar
40g self raising flour
Egg white foam :
2 egg whites
1/4 tsp cream of tartar
40g castor sugar
Method :
1. Combine all the egg yolk batter ingredients using a hand mixer.
2. Put in all the egg whites foam ingredients and beat at high speed until frothy and stiff peaks form.
3. Gently fold in 1/3 of the egg white foam into agg yolk batter until blended.
4. Repeat step 3 for the rest of the egg whte foam.
5. Pour batter into a 16cm tube pan and bake in a preheated oven at 170 ̊C for 30 min or till cooked.
6. Remove the cake and invert on table until completely cooled.
This recipe was adapted from Kevin Chai.
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