Step 1

Sieve flour and beetroot powder together into a bowl, mix well and set aside.

Step 2

Blend butter and icing sugar with a rubber spatula until combined. Add in egg white and fold the mixture again.

Step 3

Lastly add in the flour mixture, fold well again to become a soft dough.

Step 4

Place stencil on a 11 x 11 square tray (lined with non stick baking paper).

Step 5

Spread the soft dough on top and spread evenly over the stencil. **the soft dough should be thick, otherwise it'll not stick to the cake or crack after baking.

Step 6

Gently lift up and remove the stencil. Place the whole tray inside the freezer to chill for 15-20 minutes.

Step 7

In a large bowl, mix egg yolks, vanilla extract, sugar, fresh milk and corn oil together with a hand whisk, mix well. Sieve in flour and corn flour the second time, mix well again.

Step 8

Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches (low speed), continue to whisk egg white to glossy and peaks form at medium speed.

Step 9

Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.

Step 10

Pour batter oven frozen pattern and spread evenly with a spatula. Gently tap the tray to release air bubbles.

Step 11

Bake in preheated oven at 180 deg C for about 13-15 minutes.

Step 12

Remove cake from pan, remove the parchment paper and leave to cool.

Step 13

Place sponge cake (pattern facing down) on a plastic sheet or parchment paper (with a dry cloth placing beneath the parchment paper to prevent slip while rolling the cake).

Step 14

Whisk fresh topping cream to peak form and mix with 3-4 tablespoons of yuzu.

Step 15

Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours or overnight.

Step 16

Trim the sides of the cake roll before serving.