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Lattice Soft Cake

Cooking Method
Cooking Temp 311  °F
Servings 8

Lattice Soft Cake is a visually stunning and delectable dessert that features a soft and moist cake with an intricate lattice pattern on top. This cake is perfect for special occasions, offering an elegant and sophisticated treat that is both beautiful and delicious.

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 top of the cake is decorated with a lattice pattern, typically made from strips of dough or piped icing. This decorative 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 served plain or frosted with a variety of toppings, such as whipped cream, buttercream, or a simple glaze. It can also be garnished with fresh berries, edible flowers, or a drizzle of fruit sauce for added elegance.

The result is a cake that is both visually appealing and incredibly delicious, with a soft and moist texture that complements 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.

  • 5 eggs
  • 50 g milk
  • 50 g vegetable oil
  • 60 g cake flour
  • 50 g granulated sugar
  • 5 g lemon juice
  • 5 g vanilla extract
  • Topping
  • Mayonnaise
  • 30 g coconut flakes
  • Filling
  • 200 g heavy cream
  • 30 g granulated sugar
  • 1 tbsp vanilla extract
  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. Add in cake flour 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. In a clean bowl, bring together heavy cream, sugar and vanilla extract; use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Set in the fridge to keep it cool.
  7. 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.
  8. Slice the cake in half into two equal size rectangle. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches.

Notes: 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