LEMON SPONGE CAKE

A mini sponge cake with lemon filling. Recipe heavily adapted from Anna Olson TV Program SUGAR. Two tips I learnt how to produce soft fluffy sponge cakes  from Anna were :

1. Before you whisk eggs, warm the eggs first. Anna soaked the eggs in warm water tap  for 1-2 minutes.

2. Scoop 2-3 ladle of batter into the melted butter, then pour the mixture into the batter

This sponge cake is soft and fluffy. A perfect sweet ending. The lemon curb fillings really made this sponge cake special.

Lemon Sponge Cake

Adapted from Anna Olson

 3 unit egg

1/2 cup sugar

1/2 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

2 teaspoons lemon juice

Directions

1. Preheat oven to 350.
2. Grease and sugar 6 6-oz ramekins, and place a disc of parchment paper at the bottom of each ramekin.
3. Warm eggs in their own shell. Whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10-15 minutes.
4. Sift together dry ingredients.
5. Combine butter, vanilla, zest and juice and set aside.
6. Reduce speed on mixer to low and add dry ingredients quickly but not all at once, until almost blended. Add butter mixture, and mix just until blended.
7. Spoon cake mixture evenly between ramekins, leaving 1/2 inch at the top for expansion. Spoon a generous dollop of lemon curd into the centre of each cake. There is no need to press it in as it will sink a little during baking.
8. Bake for 20-25 minutes until cake is golden brown and springs back when you touch it.

For Lemon Curb Recipe  - Click Here

To Assemble

1. Warm from the oven, turn cake out onto a plate (you can serve it right side up or upside down). Dust top with icing sugar and serve with a piped bit of chilled lemon curd beside it. Blueberries and blackberries make a great garnish.

Baking Tip - Conversion from Cups to Grams

Biasanya sponge cake kita gunakan dulang pembakar...tetapi sponge cake ini dibakar dalam acuan kecil. Menariknya sponge kek ini ia di isi dengan lemon curd. Sila lihat N3 saya terdahulu mengenai lemon curd. Lembut dan gebu, sesuai sebagai hidangan pencuci mulut. Resipi ini saya ambil dari program Anna Olson - Sugar. Dua tips yang dikongsikan oleh Anna Olson dalam membuat kek yang gebu ialah telur sebelum dipukul direndam sebentar dalam air panas dari paip...bukan air panas mengelegak, Kemudian pukul telur sehingga gebu. 

Tips yang kedua semasa hendak memasukkan mentega cair kedalam adunan yang telah dipukul naik..jangan curahkan terus sebaliknya ambil 2-3 senduk adunan yang dipukul itu kedalam mentega cair, kacau sekata baru dicurahkan dalam adunan yang dipukul tadi. Ini memberi ruang udara pada kek dan kek akan menjadi cantik...saya ikut caranya tetapi untuk kali ini kek sponge saya kurang menjadi..agak bentat sedikit tak tahu kenapa...kek ini boleh dihidang dalam acuan seperti di atas ataupun dibalikkan dan hidang dalam pinggan. Sesuai buat sajian pencuci mulut.

Next Post - Baking Tips Conversion from CUP to GRAMS