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COOK TIME
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SERVINGs
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30 minutes
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8 Servings
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INGREDIENTS
<A>
3 egg yolks
3 tablespoon SIS Low GI Sugar
16g butter, melted
<B>
40g cake flour
1 teaspoon baking powder
½ teaspoon matcha powder
<C>
2 egg whites
3 tablespoon SIS Low GI Sugar
<D>
¾ cup whipping cream
2 tablespoons SIS Low GI Sugar
METHODS
- Preheat oven to 170°C
- Mix <A> with a hand mixer until combined.
- Sift <B> into <A> and mix until combined.
- Whip 2 egg whites until stiff peaks form and add SIS Low GI Sugar at interval, pour <C> into the flour mixture using a spatula, combine well.
- Pour the batter into the mould, bake in the oven for 20 minutes, then lower the temperature to 140°C and bake for 10 minutes.
- Turn the mould upside down to cool, then remove from the mould once it has cooled.
- Prepare the whipping cream. Whisk (D) until soft peak. Chill the cream in the fridge for 30mins before serving.