My nephew bought a bottle of Korean citron honey tea that comes with whole limes and syrup. I used it to bake this cottony cake. See how it looks. Nice yellow colour, soft, cottony and spongy with bits of preserved lime. The sweetness is just nice and cake has the .... taste of the honey tea. NICE.
[using 8" or 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
5 egg yolks
1 whole egg
45 ml corn oil
2 preserved citron honey tea limes - seeds removed and chopped small pieces
2 tbsp citron honey tea syrup mix with 60 ml water
2 tbsp citron honey tea syrup mix with 60 ml water
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and honey tea and lime mixture. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- 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.
5 egg whites
1/2 tsp cream of tartar
60 gm castor sugar
- 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.
- 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. Fold again until well mix.
- Pour batter into a 9" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula or just lightly shake the baking pan [the batter will spread out evenly].
- Steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes.
- Invert the cake 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].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
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