After baking the Orange Souffle Cake and Chocolate Souffle Cake which I like so much, I again tried with lemon flavour. The flavour of this cake is very refreshing and the texture is soft, cottony and moist.
The only mistake I made was I covered the top with foil but forgotten to extend the baking time for another 10 minutes. So the top was a little moist and difficult to handle. I then grilled it for about 5-10 minutes to make it easier for slicing, the cake was saved. Don't follow this way, unless you prefer a pale crust. Next time, I will try to bake at 180 degrees C for 45 minutes if I'm covering it with foil.
The only mistake I made was I covered the top with foil but forgotten to extend the baking time for another 10 minutes. So the top was a little moist and difficult to handle. I then grilled it for about 5-10 minutes to make it easier for slicing, the cake was saved. Don't follow this way, unless you prefer a pale crust. Next time, I will try to bake at 180 degrees C for 45 minutes if I'm covering it with foil.
Ingredients
3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
25 ml lemon juice
25 ml milk
1 tsp lemon zest
35 ml vegetable oil [I used 1 1/2 tbsp]
40 gm cake flour - sifted - set aside
3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
25 ml lemon juice
25 ml milk
1 tsp lemon zest
35 ml vegetable oil [I used 1 1/2 tbsp]
40 gm cake flour - sifted - set aside
3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar
- Line base of a 7" square tin [use loose bottom pan] with grease proof paper and wrap it with tin foil. Place it in a bigger square baking tin. Preheat oven to 150 degrees C.
- Mix lemon juice, milk, lemon zest and oil together.
- Use a hand whisk mix egg yolks, half egg, sugar and salt together.
- Add in liquid mixture and whisk until well combined.
- Fold in sifted flour and stir until batter is smooth.
- Use a cake mixer, whisk egg whites and cream of tartar till frothy. Add in the sugar in 3 batches and whisk on medium speed until soft peaks formed.
- Fold in 1/4 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.
- Scoop out 1/3 of mixture, add a little [1-2 drops] of green colouring, fold until combined.
- Pour 1/3 of plain batter into prepared cake tin, followed by green batter then again the plain batter. Place it in the bigger cake tin filled with hot water.
- Steam-bake cake in a preheated oven at 150 C for 55-60 minutes [without covering with foil. [If covering cake with foil, bake at 180 degrees C for 45 minutes, after 45 minutes, remove foil and bake a further 10 minutes].
- Remove cake at once from tin, discard all paper linings [to prevent vapour when cooling] and cool it on a wire rack.
2 comments:
Hi, I would like to try out this recipe tomorrow. Do I bake this cake at the middle rack or at the lower level? Thanks
Hi Ai Li, this cake must be bake on the lower rack above the water bath.
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