Makes 8 pieces
100 g egg yolks
20 g cooking oil
100 g watermelon reduction (slowly reduced from 5 ripened red watermelons)
30 g baked stable red yeast powder
10 g milk powder
0.5 g salt
2 whole eggs
80 g plain flour
170 g egg whites
1 g cream of tartar
80 g fine granulated sugar
1. Preheat oven to 180 degrees Celsius and line a 14 x 14 inch tray with parchment paper.
2. Place egg yolks, cooking oil, watermelon reduction, red yeast powder, milk powder, salt, whole eggs, and plain flour in a medium bowl. Mix well.
3. In a separate bowl, beat egg whites with one-third of the fine granulated sugar until they are frothy. Gradually add the remaining sugar in one-third portions. Continue beating mixture until it forms medium peaks and becomes a meringue. Remove one-third of the meringue and fold it into the egg yolk mixture.
4. Using a spatula, slowly stir the two mixtures together until well combined. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean.
5. Remove from oven and allow to cool. Cut the sponge in three equal parts measuring 6 x 6 inches each and set aside until ready to use.
10 g pectin
100 g sugar
100 g water
200 g watermelon reduction
50 g glucose
1 g citric acid to dissolve in 50 g hot water
1. Mix pectin with sugar and slowly dissolve in water.
2. Mix in watermelon reduction to the solution and slowly cook on low heat until pectin is fully dissolved.
3. Immediately add citric acid solution and glucose and stir well. Keep in chiller overnight to set.
BUTTERFLY PEA AGAR
70 – 80 butterfly pea flowers
1 kg water
50 g sugar
2 tsp agar powder
1. Boil butterfly pea flowers in water until liquid turns deep blue. Add sugar to dissolve.
2. Dissolve agar powder in solution and use immediately.
3 pieces of watermelon sponge
300 g watermelon coulis
200 g whipping cream (whipped and stored in chiller to be ready for use)
200 g butterfly pea agar (liquefied)
edible gold powder
6 x 6 inch mold
adjustable cake divider
1. Spread watermelon coulis on all three sponges. Keep in chiller for 30 minutes to set.
2. Once coulis has set, spread whipped cream on only two of the sponges.
3. Stack the sponges with the coulis and whipped cream on top of one another and gently place them in a 6 x 6 inch flexible mold or tin mold with a removable base. Place the third piece of non-cream sponge on top.
4. Adjust a cake divider to four 6 x 2 inch rectangles and lightly press (not all the way down) onto the sponge. Mark the divided columns from 1 to 4.
5. Gently spread whipped cream on columns 1 and 3. Spread butterfly pea agar on columns 2 and 4. Keep cake mold in chiller for another 30 minutes to set.
6. Mark 4 columns on a 6 x 6 inch acetate sheet and further divide columns 2 and 4 into 8 equal squares. In the centre of these squares, draw a crescent moon and star with reference to the Malaysian flag. Gently cut out the shapes (not the squares) with a sharp art knife.
7. Place the acetate sheet on top of the cake with columns 2 and 4 directly above the butterfly pea agar. Gently dust gold powder through the cut-out shapes to create the crescent moons and stars of the Malaysian flag.
8. Fill a small piping bag with watermelon coulis and pipe out horizontal red lines on columns 1 and 3 to create the red and white stripes of the Malaysian flag. Store in chiller for 30 minutes to set. Slice the cake into 8 pieces and serve.