65g vegetable oil
90g cake flour
60g granulated sugar
5g lemon juice
5g vanilla extract
80g softened unsalted butter
280g heavy cream room-temp
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk, mix in cake flour and egg yolks, set aside.
- Line the baking tray with parchment paper or baking mat and preheat the oven to 320℉(160℃).
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold in to the batter; pour in rest of the whipped egg white, and gently fold it into the batter until just combined.
- Pour all the batter into the baking tray, smooth it out and send into the oven to bake for 28 minutes.
- If the cake turns golden brown, take it out of the oven, and let it cool down on the cooling rack. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Slice the cake in half.
- In a bowl, bring together softened butter and sugar, mix well; gradually add in warm/room-temperature heavy cream, beat until thickened.
- Spread the butter cream onto the golden brown side of one slice of cake, smooth it out, and top with another slice of cake. Divide the cake into 8 cubes, cover each cube with butter cream, and dust with milk powder and serve.