Friday, February 1, 2013

LEMON CHOC CHIPS SOUFFLE CAKE

Managed to squeeze some time to bake this cake after baking CNY cookies. I'm submitting this to Bake Along event beginning end January 2013. 
This cake is not a disappointment at all. Soft, moist, fluffy and the citrus flavour is just wonderful.  I added choc chips and coloured a little of the batter green but these are optional.  You can omit them and just bake a plain lemon flavour souffle cake.
Ingredients
[use 7 inch loose base square baking tin]
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
25 gm chocolate chips
3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar

  1. Line base of a 7" square tin with greased proof paper.   Preheat oven at 150 degrees C with baking tray on the lower rack with baking rack over it.  Fill baking tray with 1 and 1/2 cups water.
  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 1/3 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 2-3 tablespoon of mixture, add a little [1-2 drops] of green colouring, fold until combined [optional].
  9. Pour  plain batter into prepared cake tin, then drop green batter over the plain batter.  Swirl the batter to create a marble effect .  Sprinkle choc chips all over batter.
  10. Place baking tin on baking rack with the water bath and steam-bake cake in the preheated oven at 150 degrees C for 60 - 70 minutes [this way, the cake bottom will dry].
  11. Remove cake from oven and invert the cake to cool on wire rack for 10-15 minutes before removing cake from baking tin.
  12. Slice cake when completely cool [this cake can be chilled and served directly from the refrigerator].
I'm submitting this to Bake Along "Theme : Souffles" hosted by Joyce Kitchen Flavours


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12 comments:

  1. Kit @ i-lostinaustenFebruary 1, 2013 at 4:05 PM

    I love the texture of this soufflé cake! Looks so soft & fluffy ! I've never tried soufflé cake before but after looking at yours, I'm curious to know more about this cake! YUM! ;)

    ReplyDelete
  2. UnknownFebruary 1, 2013 at 4:52 PM

    Thanks for sharing the method of making marble effect. Looks great!

    ReplyDelete
  3. lenaFebruary 1, 2013 at 10:47 PM

    hi kimmy, i can see that it's indeed a very soft souffle cake. just wondering does this cake shrink after cooling?thanks for the tips on the water bath. I appreciate you joining is for the first time despite your busy cookies baking. thank you!

    ReplyDelete
  4. kitchen flavoursFebruary 1, 2013 at 10:55 PM

    Hi Kimmy,
    Your souffle cake looks very soft and spongy! Lemon is one of my very favourite ingredient! Adding choc chips would definitely make the kids happy!
    Glad to have you bake along with us, hope to see you again!
    Have a great weekend!

    ReplyDelete
  5. Sokehah cheahFebruary 1, 2013 at 11:55 PM

    Wow, looks so soft and fluffy. Will give this a try .... don't know when!!

    ReplyDelete
  6. kimmyFebruary 2, 2013 at 9:42 PM

    Hi Kit, try it and I believe you will like it. Best point about this cake, it's good even when chilled.

    ReplyDelete
  7. kimmyFebruary 2, 2013 at 9:44 PM

    Hi Vivian, actually I can do it in several layers but simplified it cos' I was in a rush to go out.

    ReplyDelete
  8. kimmyFebruary 2, 2013 at 9:47 PM

    Hi Lena, I was contemplating whether to submit this post. I thought this cake should be baked in ramekins to be considered as souffle cake until I saw Mich's post. The cake didn't shrink much.

    ReplyDelete
  9. kimmyFebruary 2, 2013 at 9:51 PM

    Hi Joyce, I like the lemon flavour too but I should have chilled the cake first before slicing, then maybe the cake will not be smeared with melted choc chips. Will do it next time.

    ReplyDelete
  10. kimmyFebruary 2, 2013 at 9:54 PM

    Hi Cheah, I think you would love this cake too cos' it's light, soft, spongy and the texture is good. My neighbour ate a slice and immediately asked for the recipe.

    ReplyDelete
  11. ZoeFebruary 4, 2013 at 11:32 AM

    Hi Kimmy,

    This cake reminds me of all the Xiang si cakes that you have been baking. Now that you have mentioned... Xiang si is actually a souffle cake!

    Well thought with this similarity! You are truly a Xiang Si cake queen :D

    Zoe

    ReplyDelete
  12. kimmyFebruary 4, 2013 at 8:27 PM

    Hi Zoe, I did a comparison of the ingredients, methods and results of the cake with the various names. That's how I found out they are the same and not to confuse myself I usually name these cakes as Cottony Cakes. Hope someone will correct me if I'm wrong.

    ReplyDelete