This is a cake second only to durian!
Cake Base Ingredients: – 30g low-gluten flour – 10g cornstarch – 30g fine sugar – 30g corn oil – 3 eggs (160g) – 40g milk – 10g cocoa powder Blueberry Jam Ingredients: – 300g blueberries – 100g rock sugar – Juice of half a lemon Cake Assembly Ingredients: – 500g whipping cream – Blueberry jam (as desired) – 30g fine sugar – 200g blueberries Instructions: 1. Mix corn oil and cocoa powder, then add milk. Add sifted flour and cornstarch, stirring until combined. Finally, mix in egg yolks to form a smooth batter. Set aside. 2. Preheat oven: upper heat 140°C, lower heat 150°C for 50 minutes. 3. Beat egg whites with sugar and lemon juice until stiff peaks form. 4. Gently fold a small portion of egg white mixture into the yolk batter, then combine all yolk batter into the egg white mixture, stirring quickly. 5. Pour batter from a height into a pan, tap gently to remove air bubbles. 6. Bake in oven. Once done, remove and invert to cool. Wrap in plastic wrap and refrigerate overnight. 7. Cook blueberries with rock sugar until soft, add lemon juice, then cool for jam. 8. Slice cake base into 3 layers. 9. Whip filling cream to stiff peaks. Layer cake, cream, and blueberry jam repeatedly. 10. Whip frosting cream with blueberry jam (optional). Spread generously with jam for best flavor. 11. Smooth frosting, top with blueberries. Garnish with spider plants or thyme for presentation. 12. Complete! Delicious!
