Tuesday 14 August 2018

Lemon Polish Cake


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.  


[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)

(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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