Main Ingredients:
Eggs: 8; Oil: 80g; Cake flour: 160g; Milk: 140g; Sugar: 140g.
Additional Ingredients:
Cocoa powder: 10g.
Seasoning:
Custard sauce: as needed.
Flavor: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Advanced.
Step-by-Step Instructions for Making Lavender Cream Cake
Separate egg yolks and egg whites.
Add oil to egg yolks.
Stir until oil is fully incorporated.
Add milk and mix well.
Sift in cake flour.
Mix until no dry flour remains, the egg yolk batter is ready, set aside.
Add sugar to egg whites in three parts (beat at speed 4 for about 7 minutes), add the first portion of sugar when the egg whites have large bubbles, add the second portion of sugar when the egg whites are smooth, and add the third portion of sugar when the egg whites have clear lines.
When the whisk leaves a firm small triangle, the meringue is ready.
Fold 1/3 of the meringue into the egg yolk batter, fold gently until well combined (do not stir in circles to avoid deflating).
The mixed batter.
Pour everything into the remaining meringue.
Fold gently, avoiding circular stirring, the cake batter is ready.
Take 20g of cake batter and add cocoa powder, fold until well combined.
Obtain the cocoa-colored batter.
Pour the cake batter into the baking pan, smooth the top, and use a piping bag to create stripes with the cocoa batter.
Draw lines back and forth.
Preheat the oven to 140 degrees, place the baking pan (with the cake batter) on the middle rack, bake for 25 minutes, adjust oven temperature and time according to your oven.
Once the time is up, remove from the oven.
Cut into small squares as desired.
Take two pieces of cake, flip one over.
Spread custard sauce on one piece, then place the other piece on top.
Done.
Finished product.
Finished product.
Finished product.
