I tried baking this cake using 3+1 eggs with 7 inch pan, the cake rose to about 4.5-5 cm. That's a bit too low after shrinking, perhaps a 6 inch pan would be more suitable.
Anyway this cake is soft and spongy.
Ingredients for Egg Yolk Mixture
[use 6" or 7" square tin]
40 gm superfine flour - sifted
40 gm superfine flour - sifted
1/4 tsp salt
3 egg yolks
1 whole egg
35 ml corn oil
25 ml lemon juice
25 ml milk
1 tsp lemon zest
1 tsp poppy seeds
25 ml milk
1 tsp lemon zest
1 tsp poppy seeds
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, lemon juice, zest 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.
3 egg whites
1/4 tsp cream of tartar
55 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. Add in the poppy seeds. Fold again until well mix.
- Pour batter into a 6" or 7" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula or shake a little and the batter will spread out evenly.
- Steam bake in oven at 160 degrees C for 40 minutes, lower heat to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 to 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Remove cake and invert it 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.
Notes: Visit this site for it's Nutritional Facts [here]
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