Lemon Butterfly Pea Cake 

Music:
Breakfast on the Balcony - Franz Gordon
Music from Epidemic Sound
Free 30 day trial:
www.epidemicso...
www.epidemicso...
www.epidemicso...
→ Subscribe for more videos! / @thesugarhideout
→ Follow me on Instagram: / thesugarhideout
email: thesugarhideoutinquiry@gmail.com
Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
----
▶Ingredients:
Yield: 6” cake
Butterfly Pea Sponge
12g (2 tbsp.) butterfly pea powder
75g (½ cup + 1 tbsp.) all purpose flour
15g (2 tbsp.) cornstarch
4 egg whites
100g (½ cup) white sugar
45g (3 tbsp.) milk
40g (3 tbsp.) oil
Cake pan size: 7”
Cut with a 5.5” ring
350F 25-30 minutes
Lemon Cream
20g (1⅓ tbsp.) cold water
3g (1 tsp.) gelatin
280g (1 cup + 2⅔ tbsp.) whipping cream
1 tbsp. lemon zest
10g (2 tsp.) lemon juice
25g (3⅓ tbsp.) icing sugar
5g (1 tsp.) vanilla
Butterfly Pea Cream
13g (2½ tsp.) cold water
2g (2/3 tsp.) gelatin
160g (⅔ cup) whipping cream
9g (1½ tbsp.) butterfly pea powder, sifted
15g (2 tbsp.) icing sugar
Sugar Syrup
45g (3 tbsp.) water
38g (3 tbsp.). white sugar
Garnish
Lemon slices
Mint leaves