My mother in law's favourite flavour, lemon and coconut.
I made this cake to bring over to her home during our last visit.
It's a bit more moist than the normal chiffon cake because of the butter cream icing.
I didn't do it the same way how I do the normal butter cream, but this one is a bit more runny.
Lemon Chiffon Cake with Lemon Butter Sauce
For the Cake:
Zest of a small Lemon Myer
3 egg yolks
4 egg whites
100g SR flour
50g dessicated coconut
50ml canola oil
2 tbsp organic full cream yoghurt
150g castor sugar
For the icing:
juce and zest of a small lemon
handful of dessicated coconut
1. Beat room temperature egg whites till a bit ribbony and slowly add in 50g of sugar, whip until soft peaks.
2. Beat room temperature egg yolks with the rest of sugar, until pale and fluffy and slowly drip in the canola oil. It will be very creamy.
3. Sift in the flour to the yolk mixture and mix till smooth, then fold in the egg whites, half egg whites into the yolk mixture and mix well, and then spoon them back to the egg white bowl and mix well until really smooth, fold in the yoghurt and the lemon zest and dessicated coconut.
4. Put in a alliminum ring mould (I haven't got angel food cake mould, I would use one if I have one) and bake in preheated oven in 180C heat, for about 35-40 minutes.
5. Once cake is done, slowly using the knife to release the sides of the cake (I did oil the bottom as it's not the right tin) and let it cool on rack.
6. Make the lemon butter sauce. Put lemon juice in with the sugar in a small saucepan and bring it to boil, let it melt and wait until the soft boil stage - around 110C.
7. take the syrup off heat, stir in the butter, until it's a smooth butter sauce. Add in the rest of the zest and dessicated coconut...
8. Let sauce cool down a bit and spoon over the cake, let it drip with a more rustic look and make sure the sauce coat as much as you can - it makes the cake more moist than a normal chiffon cake.
MIL took it to her gathering with her friends and the cake got good review...