Lattice Soft Cake

cake sandwich.00 00 05 43.Still002 结果 pinit View Gallery 3 photos
cake sandwich.00 00 05 43.Still002 结果 pinit
0 Add to Favorites

Lattice Soft Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 32 mins Total Time 52 mins
Cooking Temp: 311  °F Servings: 6
Best Season: Suitable throughout the year

Description

Lattice Soft Cake is a visually stunning and delicious dessert that features a soft and moist cake with a beautiful lattice pattern on top. This cake is perfect for special occasions, offering a unique and elegant treat that is sure to impress.

The cake batter is made from a mixture of flour, sugar, eggs, butter, and milk, creating a rich and tender base. The batter is poured into a cake pan and baked until golden brown and a toothpick inserted into the center comes out clean.

Once baked and cooled, the cake is topped with a lattice pattern made from strips of dough or piped icing. The lattice pattern adds a touch of elegance and visual appeal to the cake, making it a beautiful centerpiece for any dessert table.

Lattice Soft Cake can be frosted with a variety of toppings, such as whipped cream, buttercream, or a simple dusting of powdered sugar. For added elegance, the cake can be garnished with fresh berries, edible flowers, or a drizzle of fruit sauce.

The result is a cake that is both visually stunning and incredibly delicious, with the soft and moist texture of the cake complementing the decorative lattice pattern perfectly. Lattice Soft Cake is perfect for birthdays, holidays, or any celebration where you want to offer a unique and beautiful dessert.

Ingredients

Cooking Mode Disabled

Cake

Topping

Filling

Instructions

  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.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: Lattice Soft Cake, soft cake, sheet cake, fluffy cake, sponge cake
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *