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Tuesday, November 5, 2013


After my first bake of this cake [see recipe Lemon Poppy Seeds Cottony Cake 1] using 3+1 eggs  with a 7 inch square tin which didn't rose high enough to my liking, I baked this cake again using 4+1 eggs with similar pan.  The cake rose was about 6-6.5 cm after cooling.   Looks like you can bake this cake anyway you like depending on the ingredients you have in hand and the height of the cake will depend on the size of the baking tin used.
This cake was baked for my neighbour for their church members' fortnightly gathering.
The cake rose beautifully to a good height of 8-9 cm and when cooled, the height did shrink to about 6-6.5 cm whereas the diameter is about 6.5 inches. However, the cake did crack a little but it is moist and spongy. Tangy, very light and refreshing that goes well with a cup of coffee or tea.  Perhaps, an 8 inch pan would be best if you prefer a 'lower' cake with less cracks [would love to know 'what's your opinion on this?'].

Ingredients for Egg Yolk Mixture
[use  7" square tin]
55 gm superfine flour - sifted
1/4 tsp salt
4 egg yolks
1 whole small egg - about 30 gm
40 ml corn oil
2 tbsp lemon juice
40 ml milk
zest of 1 lemon
1-2 tsp poppy seeds
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and milk.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
  3. Ingredients for Egg White Mixture
  4. 4 egg whites
  5. 1/4 tsp cream of tartar
  6. 60 gm castor sugar
  7. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  8. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Add in the poppy seeds.  Fold again until well mix.
  9. Pour batter into a 7" square tin [line base with baking paper at the bottom only]. 
  10. Smooth the surface with a spatula or shake a little and the batter will spread out evenly.
  11. Steam bake in oven at 160 degrees C for 40 minutes, lower heat to 140 degrees C and bake for a further 20 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking]. OR Bake at 160 degrees C for 10 minutes then lower to 150 degree C and bake for 50-55 minutes.
  12. Remove cake and invert it after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  13. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.

    Notes: Visit this site for it's Nutritional Facts [here]


Phong Hong said...

Oh, I see! If the cake rises too high then it cracks. I suppose it would be better to use a bigger pan so that the top is smooth. I must try this flavor.

Kimmy said...

Hi Phong Hong, I think so. Look at my Cake 3, I increased the quantity and used 8" pan, the cake cracks too. Next time I'll try baking the same quantity with a 9" pan [81 sq.inch] and see how it turns out. With my usual 9.5 inch pan the cake is not that tall.

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