Japanese Steamed Lavender Cake

Copy from : Peng's Kitchen

Ingredient

60gm milk
1 tbsp dried lavender
40gm butter
55gm plain flour
3 egg yolks
3 egg whites
50gm sugar
1/3 tsp cream of tartarMethod

Place milk & lavender in a mixing bowl. Double-boil till milk is warmed. Add butter and stir till butter melts. Cool slightly.
Sift in flour and stir till smooth.
Beat in egg yolks till combined.
In another clean mixing bowl, whisk egg whites and cream of tartar till foamy. Add in sugar gradually till soft peaks formed. Fold in 1/3 of the whites into the egg yolk batter.

Fold the batter into the balanced egg whites.
Pour the batter into a lined 7" cake pan. Spread evenly and sprinkle extra dried lavender over the surface. Bake at 160 deg cel in water bath for 50mins. Remove cake from mould and cool completely on wire rack.