柠檬燕菜斑斓蛋糕 - Happy 14th Birthday, Son

Ingredient

Method

Cake A:  20g caster sugar 5B egg yolks 85g veg oil 120g low protein flour 1 tsp baking powder 115g warm milk  8-10g  pandan powder    7B egg whites 60g caster sugar 1/4tsp cream of tartar  Cake B:  10g caster sugar 2B egg yolks 50g veg oil 45g low protein flour 1/2 tsp baking powder 60g warm milk  3g  pandan powder  2B egg whites 20g caster sugar 1/6tsp cream of tartar  Cream A:   300g white chocolate Cream B:   100g white chocolate coin+200g heavy cream, melted 70g lemon gel jelly:  600g water 80g caster sugar 8g gelatin powder 9g agar2 powder 2g lemon zest 75g lemon juice

Cake A & B: 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into two 8" cake pan (cake A) ; cake tray (Cake B). Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 25-30 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. Cream B:   1. Microwave white chocolate chip and 30g heavy cream for few sec until melted. 2. Pour melted white chocolate into whipping cream.  3. Stir well and cover with plastic wrap. 4. Chill for at least 4 hrs or overnight. 5. Add lemon gel and beat at high speed until stiff peaks form.   jelly:   1. Cook all the ingredients until boil. 2. Side aside at room temperature.