Lemon Butterfly Pea Cake

Music: Breakfast on the Balcony - Franz Gordon Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: [email protected] 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