Made some apple jam the other day and had some extra left which couldn't be stored in the jar. So I used it [about 2-3 tbsp] to bake this cake. Since the apple jam is sweet, I reduced the sugar in the egg whites from 80 gm to 60 gm.
The cake turns out perfect without any cracks, soft, light and fluffy. I added some poppy seeds but it's optional. The cakes tasted good with a slight aroma of lemon and cinnamon [the jam flavours].
Ingredients for Egg Yolk Mixture
[using 8" or 9" square tin]
75 gm superfine flour - sifted and a pinch of cinnamon powder
1/4 tsp salt
75 gm superfine flour - sifted and a pinch of cinnamon powder
1/4 tsp salt
5 egg yolks
1 whole egg
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, apple jam and milk. 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.
I'm linking this post toLittle Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.jpg)
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