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Friday, July 27, 2012

Lemon Soufflé Cake [2nd Attempt]

My first attempt to bake this cake was not that satisfactory but the taste was perfect. So I tried this time following the actual baking method and the cake was lovely, lovely, lovely.  If you are interested to bake this cake, please follow this recipe and method.  I will definitely bake this cake again and again cos' it is a low gluten cake.  A special thanks to Happy Flour for her guidance and advice on the ingredients used.  Happy Flour, I made it!!!!
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 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. Line base of a 7" square tin with grease proof paper and wrap it with tin foil.    [This time, I used a 7" loose base round baking tin.]  Place it in a bigger square baking tin.  Preheat oven to 150 degrees C.
  2. Mix lemon juice, milk, lemon zest and oil  together.
  3. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  4. Add in liquid mixture and whisk until well combined.
  5. Fold in sifted flour and stir until batter is smooth.
  6. 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.
  7. 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.
  8. Scoop out 1/3 of mixture, add a little [1-2 drops] of green colouring, fold until combined.
  9. Pour 1/3 of plain batter into prepared cake tin, followed by green batter then again the plain batter.  Swirl the batter to create a marble effect [I didn't really swirl the batter].  Place it in the bigger cake tin filled with hot water.
  10. Steam-bake cake in a preheated oven at 150 C for 60 minutes [without covering with foil.  [Note: If covering cake with foil, bake at 180 degrees C for  45 minutes, after 45 minutes, remove foil and bake a further 10 minutes].**
  11. Remove cake at once from tin. cool it on a wire rack and all paper linings otherwise the cake base and sides may be moist.
** Next time I bake this cake, I try this baking method.

I'm submitting this post to July Tea Time Treats Challenge - Cake Stall Cakes hosted by


la_ultima_rosa said...

Thank you, really, ufss, *-* I hope to be able to prepare it, I see a delicious soufflé.

Kimmy said...

Thanks for visiting my blog. I've tried with orange and chocolate. They were good too. Best of all I can refrigerate it and enjoy anytime. Texture is so close to baked cheesecake but of course no cheese flavour, lol.

Kit @ i-lostinausten said...

What a lovely cake! Bookmarking this recipe. Thanks for sharing :)

Kimmy said...

Hi Kit, I strongly recommend to try this cake cos' low gluten, sugar and light cake.

Karen S Booth said...

What a LOVELY cake - so light and airy and a PERFECT cake for the Tea Time Treats challenge too! Thanks so much for entering! Karen

Kimmy said...

Thanks Karen for your comments. I do hope to share more good, healthy and tested recipes with you.

Mich - Piece of Cake said...

Hi I am dropping by via Tea Time Treats. Your cake looks so moist. I am sure its very delicious with the tangy lemon flavour.

Kimmy said...

Hi Mich, this cake is light, soft,moist and cottony. I'm not a cake lover but I really like this one with the lemony taste, very refreshing and cool.

Carole said...

wow, fantastic. Thanks for linking it in to Food on Friday. Cheers

Kimmy said...

Hi Carole, you're welcome.

teo ai li said...

Hi, will a lot of the cake stick to the lining paper if I were to remove the lining once immediately out of the oven? Thanks!

Kimmy said...

Hi Ai Li, you have to invert the cake to cool for awhile. Turn it over, run a thin spatula along the edges, invert the cake again. Lift up the pan, then remove the lining. Best to use parchment paper for the lining or lightly greased the lining paper. The paper won't stick much to the cake.

teo ai li said...

Hi, I baked this cake today in a 7"x7"x3" square tin at 180C covered with foil placed in a roasting tray with hot water. I realised my cake did not rise very high, didn't brown very well after baking for 15mins after the foil was removed and the base was a little moist. Other than these, the cake was very light, soft and cottony. Can you advise me what did I do wrong? Thanks and appreciate it!

Kimmy said...

Hi Ai Li, this pan size is okay. Some oven temperatures differ with the brand and size. You have to adjust according to your own oven. You can try without covering with foil and bake an extra 5 minutes. The cake base is moist to touch but it's not soggy.

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