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
1/2 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
- 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.
- Mix lemon juice, milk, lemon zest and oil together.
- Use a hand whisk mix egg yolks, half egg, sugar and salt together.
- Add in liquid mixture and whisk until well combined.
- Fold in sifted flour and stir until batter is smooth.
- 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.
- 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.
- Scoop out 2-3 tablespoon of mixture, add a little [1-2 drops] of green colouring, fold until combined [optional].
- 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.
- 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].
- Remove cake from oven and invert the cake to cool on wire rack for 10-15 minutes before removing cake from baking tin.
- 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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