Photo: Debbie Teoh
The sweet and tangy qualities of this refreshing citrus cake is balanced by the freshly-whipped cream and made of four soft chiffon-like layers – a sure pleaser.
Recipe serves 8
Preparation time: 15 minutes
Baking time: 25 minutes
Assembling time: 10 - 15 minutes
4 ‘Grade A’ egg yolks
70g caster sugar
1/4 teaspoon salt
1 tablespoon lemon essence
80ml fresh milk
60ml corn oil
135g plain flour, sifted
4g baking powder
6 ‘Grade A’ egg whites
20g caster sugar
1 lemon, zest only
For lemon curd:
250ml fresh lemon juice
2 tsps fresh lemon zest, finely grated
140g caster sugar
4 ‘Grade A’ eggs
100g good quality salted butter
250ml non-dairy whipping cream, whipped stiff
Special equipment needed:
2 8-inch round cake pan
Greaseproof/Waxed paper, for lining the pan
[Optional] Piping bag with nozzle
[Optional] Silver dragées for decorating
To prepare cake:
1. Preheat the oven to 180ºC and line the bottom both cake pans with greaseproof paper.
2. Whisk the yolks with sugar and salt until it turns a pale yellow.
3. Add in the lemon essence, milk and oil and whisk until it all combines.
4. Sieve in the plain flour and baking powder. Stir in until well-mixed and set aside.
5. In a separate clean bowl, use an electric beater fitted with a wire balloon whisk to whisk the whites until foamy. At this stage, add sugar and whisk until the whites turn stiff.
6. Using a spatula, take 1/3 of the stiff whites and fold into the yolk mixture. After the initial introduction, follow with folding in the rest of whites.
7. Divide this batter into the prepared cake pans.
8. Bake in the preheated oven for 20 to 25 minutes or until an inserted skewer comes out clean. Remove from oven and leave to cool before slicing each cake into two layers.
To prepare lemon curd:
1. Whisk together the lemon juice, sugar, eggs and butter in a non-stick saucepan.
2. Cook over moderately low heat, whisking frequently until the curd is thick enough to hold marks of the whisk. The first bubbles should also appear on surface at the point.
3. Stir in the grated zest and transfer curd to a bowl. Covering the curd’s entire surface area in the bowl with plastic wrap, chill until cold. This will take at least an hour.
4. When chilled, beat the chilled whipping cream until stiff and fold into the lemon curd mixture.
5. Use immediately or continue to chill.
To assemble cake:
1. Slice each cake into two layers – you will get four layers altogether.
2. Lay a piece of cake onto the desired serving platter.
3.Spread some curd evenly (about 0.5cm thick) over the layer of cake.
4. Cover the curd with the next layer of cake and repeat step three. The final layer on top should be the cake.
5. Spread the rest of the curd all over the cake. Decorate by piping rosettes on the edges of the cake if desired, or with some silver dragées. Chill to allow the cake to set properly.
6. Serve chilled.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.