Coffee Cake with Lemon Creamcheese buttercream 咖啡柠檬乳酪奶油霜蛋糕

Coffee cake base:
egg yolks 4(A)
sugar 30g
oil 30g
coffee 50g (milk 50g + 1tbs instant coffee powder)
cake flour 55g
corn flour 15g (or corn flour 26g + plain flour 44g)

egg whites 4(A)
sugar 40g

180c - 16 mins, using cake roll mould, cut into 2 equal pieces of cakes.

Creamcheese buttercream:
creamcheese 150g
unsalted butter 120g
icing sugar 50g
lemon juice 1tsp

1. Using a hand whisk to whisk the creamcheese
2. Using a hand whisk to whisk butter + icing sugar
3. Mix well step 1 & 2 by using the spatula.
4. Continue to add into lemon juice and mix well.