Sakura Strawberry Sando

1) Soak pickled sakura flower in water for at least 1hr. Drain and pat dry soaked flowers.

2) Line baking tin with parchment paper and arrange sakura flowers.

3) Whisk egg yolk and sugar. Add in oil and mix until combine. Add in milk and mix well.

4) Sift in sakura powder and cake flour and mixture until smooth. Add in one or two drops of red colouring.

5) Whisk egg white until frothy, add in cream of tartar.

6) Add in sugar by batches and whisk until stiff peak.

7) Add meringue into egg yolk mixture in 3 batches. Fold until well mixed.

8) Pour cake mixture into baking tin lined with parchment paper and bake in pre-heated oven on Steam Convection mode at 190°C for 7 minutes.

9) Allow cake to cool on wire rack completely.

1) Combine gelatine and water in a small bowl. Cook on Steam-Med for 3 minutes.

2) Beat softened cream cheese and icing sugar until smooth. Add in vanilla essence.

3) Fold melted gelatine into cream cheese mixture.

4) Mix whipped cream into cream cheese mixture.

1) Cut cake into half. Spread 1/3 of the cream on one layer of the cake (with sakura flower facing bottom).

2) Arrange strawberries on top. Add the remaining of the cream and cover up the strawberries.

3) Place second layer of cake on top (with sakura flower facing top). Allow to cool in fridge for at least 1 hour.

4) Trim off the sides of the cake.

5) Slice cake into sandwich shape.

6) Serve cold.

Cubie function: Steam Convection