Tanesei Trading › *DR-1751 NISSIN FOODS KOMUGI KO VIOLET (WHEAT FLOUR FOR CAKE & TEMPURA)

Recipe - *DR-1751 NISSIN FOODS KOMUGI KO VIOLET (WHEAT FLOUR FOR CAKE & TEMPURA)
DR-1751 NISSIN KOMUGI KO VIOLET Recipe: SPONGE CAKE (18cm round cake) Ingredients: Komugi Ko Violet, to raise (using a strainer) 2 to 3 times 100gm Egg (Separate the egg white and egg yolk) 3pcs Sugar 110gm Vanilla Essence to your liking Fresh MilkA 10cc ButterA 15gm AHeat up the fresh milk to approximately 50 to 50 Degree Celsius. Put in butter and let it melt. Mix well. 1. In a mixing bowl, put in 3 egg yolks and 1/3 of the sugar. Use a whisk and beat the mixture until a lovely white color. 2. In a separate bowl, pour in the 3 egg whites and beat the mixture. Pour in the remaining sugar, a little at a time, and continue to beat the mixture. 3. Pour (1) into (2) and mix well. Separate the komugi flour into 2 to 3 portions and fold into mixture using a rubber spatula. 4. Add in A and the vanilla essence. 5. Line baking tin with paper. Bake in pre-heated oven of 180°C for 25 to 30 minutes. 6. After the cake has been baked, turn it over onto a wire mash and leave it to cool. 7. Decorate cake only after it has completely cooled down.