(B)
3-egg whites
110g -caster sugar
1/4 tsp cream of tartar
Method~
1. Beat egg yolks with whisk till pale yellow before stirring in oil, milk. cocoa powder.
2.Next add in sieved flour and whisk till no trace of flour.
3.Meringue: Beat the egg whites with ,1/4 tsp of tartar till stiff peak, mixing in caster sugar in 2 additions.直到僵硬高峰
4.You need to work very fast for the meringue not to deflate.
5.Bake the cake for 45 min at 160°C .(Humidity adjustment depending on the individual oven)
(FOR DECORATION)-ON TOP..
~Some cooking white chocolate. (melted by double-boiling)
~Some fresh fruits.

Preheat oven at 170C
1) Cream butter and sugar.
2) Add eggs, one at a time.
3) Add in flour mix.
4) Add oatmeal and choco chips.
5) Cover dough and chill for 1 hour.
6) Bake at 170C for 11mins.
Recipe originated from Chef Seong Kit, modified by Samantha Koh.

FOR THE FILLING:
2 cups raw cashews (soaked in water for at least an hour)
1 cup fresh or frozen blueberries (plus extra to garnish!)
1 cup coconut milk
1/3 cup coconut oil
Juice and rind of 1 lemon
2 tbs. rice malt syrup (swap to raw honey for 100% paleo)
1 tsp 100% vanilla extract

NOW WHAT:
Line the base of a 20 cm springform cake tin and grease the edges with coconut oil.
In a food processor, whiz the walnuts and coconut until a fine meal forms. Transfer the meal into a large mixing bowl. Add the coconut oil and rice malt syrup to the bowl and mix together well.
Once it’s all combined, press the base into the cake tin evenly. Place into the freezer. Now for the filling. Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconut oil, rice malt syrup, lemon juice, rind and vanilla powder.
Whiz until completely smooth, this will take around 5 minutes. Pour the filling on top of the base. Sprinkle the blueberries on top of the filling and press them into the filling so they are covered. Shake the tin to even out the top and place the cake into the freezer for around 2 hours or until set.
Take the cake out of the freezer and let it sit for 10 minutes. Rub the outside of the cake tin with a hot cloth and release the spring form slowly. To serve, garnish with extra blueberries and a little lemon rind! Cut into slices with a hot knife and store any leftovers in an airtight container in the freezer.