I must be crazy baking the similar flavour cake in 3 different quantities and different size pans. See these posts for 1 and 2.
This is the third one using 5+1 egg. The cake rose very well and didn't shrink much. After cooling the cake is 5 cm in height. Texture wise and taste, all three of them are as good.
Ingredients for Egg Yolk Mixture
This is the third one using 5+1 egg. The cake rose very well and didn't shrink much. After cooling the cake is 5 cm in height. Texture wise and taste, all three of them are as good.
[use 8" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
30 ml lemon juice
50 ml milk
1 tsp lemon zest
2 tsp poppy seeds
50 ml milk
1 tsp lemon zest
2 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.
Ingredients for Egg White Mixture
5 egg whites
1/4 tsp cream of tartar65 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 8" 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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