Hi
Infusing butter with zest of lemon, this is such a
perfect blend. The cake turned out
tangy, buttery and bright, perfectly balanced. I really love this cake. If you are lemon lover, I’m definitely one of
them, you absolutely need to make this and it’ll be your new favourite.
I like
cast iron bundt pan as it comes with many pretty design. But they are too heavy and required
care. Silicone mould will be a better
choice for me as it can be rolled and folded easier which make storage
effortless. After doing some research,
for food safety purpose, I decided to go for a reliable brand and have chosen Martellato
silicone mold which is made in Italy.
I love baking this cake for friends and church and have baked many
of them. Simply love it as it gift
beautifully when taking it to a friend or gathering.
HAPPY
BAKING!
INGREDIENTS
[Recipe adapted by Chef Choon, a Personal Patissier]
20g Sugar
40g Egg
yolk (or 2 egg yolks)
2g Cream
100g Butter,
melted
2-3 Lemon
zest
2 Egg
white
100g Sugar
130g Plain
flour
2 tsp Baking
powder
1 tbsp Poppy
seeds (optional)
METHODS
(1)Butter the mold with butter to make sure it’s well
buttered.
(2)Preheat oven at 170 Deg C.
(3)Make butter mixture.
Melt butter over low fire and add zest to infuse. Set aside.
(4)Make egg mixture.
Whisk sugar, cream and yolk.
(5)Make batter. Stir
in 2-3 tbsp of butter mixture into the yolk mixture. When it’s fully combine, add the rest of butter
mixture to the yolk mixture and mix well.
Set aside.
(6)Make
meringue. Beat the egg white with sugar
until soft peak.
(7)Add the meringue to the yolk batter then gently fold
in the sieved flour and lightly stir in the poppy seed if you wish. Flour should be sieved together with baking
power.
(8)Pour the batter into the butter greased mold and bake
for 40-45 mins.
(9)Cool the cake before removing it from the mold.
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