Lattice Soft Cake

Lattice Soft Cake

Lattice Soft Cake



50g vegetable oil

60g milk

60g cake flour

15g cornstarch

5 eggs

50g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.




30g coconut flakes



Mayonnaise or some whipped cream



  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, bring together milk and vegetable oil and mix well. Sift in cake flour and cornstarch, and mix well. Add in 5 egg yolks, mix well and set aside.
  3. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat. Preheat the oven to 311℉(155℃).
  4. Take the egg white bowl out of the fridge, add in sugar, lemon juice and vanilla extract, and use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in until just combined. Pour all the batter into rest of the whipped egg white and gently fold it in until just combined.
  5. Pour the batter into the baking tray, smooth it out, give it a tap or two, and draw lattice on with mayonnaise. Sprinkle some coconut flakes onto the surface. Send into the oven to bake for 32 minutes.
  6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. 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.
  7. Slice the cake in half into two equal size rectangle. Spread some mayo or whipped cream onto one side of the cake and top with another slice. Slice the cake into several finger sandwiches.
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