This recipe of SPONGE CAKE WITH EGG CREAM SAUCE is adjusted to the taste of low fat, eating without feeling bored, those who don't like fat can still eat it. The core of the cake is fragrant with coconut, the cream is slightly fatty, salty, sweet, and salty. Everyone should try it once ^^~
* Raw materials: (Mold size 20cm)
• The core of the sponge cake:
- 4 Eggs (about 60-65g/each including the shell)
- 50ml Cooking oil
- 50ml Milk
- 70g Cake flour
- 20g Coconut powder
- 2g Lemon juice
- 1/2tsp Salt
- 60g Sugar
• Egg cream part:
- 30g Egg cream powder
- 20g Coconut powder
- 100g Whipping cream
- 20g Milk
- 1/2tsp Salt
- 5g Sugar
- Toasted coconut flakes
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