4 egg yolks
40 gr granulated sugar
40 cc cooking oil
60 cc water
80 gr all purpose flour
150 gr egg white
40 gr sugar
15 gr corn flour
For pattern decoration
40-50 gr egg whites
10 gr sugar
5 gr corn flour
Non dairy whipped cream
How to make
Batter I: Beat egg yolks and sugar until fluffy, in medium speed drizzle in oil a little at a time while mixing well and then continued with water until all combined. Fold in flour and mix well. Add lemon paste and food coloring. Set aside.
Batter for Decorations: Beat egg whites with half of the sugar until foamy, add in sugar a little at a time while still whisking, until all the sugar is used and it forms soft peak. Fold in cornflour, mix well until the batter appears thicken but not hard peak. Set aside.
Draw the pattern. After all patterns are filled and done, put the tin into the freezer until the batter is frozen and dry.
Combine Batter I and Batter II until incorporated well enough, no egg whites streaks, that is. Divide into two portions. Drop food colouring as to your liking into one of the portions, mix well.
Remove the tin out of the freezer, then pour in the blueberry coloured batter onto the love-patterned tin, and the the other portion into the second tin.
Bake for 20-25 minutes or until well cooked. Peel off the paper and let it cool
When the cake is cooled, spread the filling over the non-patterned side, roll well and wrap with baking paper. Let it be hardened in the freezer for a little while and serve.