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:
80g butter
juce and zest of a small lemon
handful of dessicated coconut
100g sugar
Method
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...
A very simple cake. That's what my mother likes, chiffon cake, or sponge cake, no cream, no ganache, no mousse, nothing. She's not much of a dessert person (I got my sweet tooth from daddy) and it's not often, that she will accept a cake from me. She always thinks that I cook too much, and not rest enough - mother, what else do they worry about, I guess I will always be little in her eyes.
But she does enjoy her simple cake. She's not doing much baking, because of the power bills - like all other pensioners, mum and dad have cut back a lot of electricity usage because of the soaring cost. I read from Herald Sun this morning, just a comment from a reader, that he works in Ray's Outdoors - a camping gear shop. The sales of ourdoor lamps and kerosene lamps went up a lot lately. He thought it was because of the long Easter Weekend, but that still doesn't explain the enthusiasm of the needs for lamps. He said he found out later that the pensioners and low income earners are so worried about the new taxes government will put on everything, and the news that electricity will go up again, they are buying those lamps to use at home.
How sad. Once a beautiful country where everyone has a fair go. I've told mum not to worry because I'm paying her power bills, but still.
So, when she can accept a cake from me, that's the time to do something for her.
A simple vanilla chiffon cake:
Ingredients:
150g Self Raising Flour
3 egg yolks
5 egg whites
60ml canola oil
60ml milk
1 tsp vanilla extract
2 tbsp raw sugar
4 tbsp white sugar
Method:
Beat egg yolks with raw sugar until it's silky smooth and pale.
Add in milk, canola oil, vanilla and keep beating till everything mix smoothly.
Beat egg whites seperately (using electric mixer) and slowly beat in white sugar till meringue is formed.
Fold meringue into the yolk mixture gradually, fold gentally not to lose too much air.
Once mixed properly, sift in flour.
Bake in a preheated oven 200C, in a lined but not greased loaf tin. (I haven't got a proper chiffon cake tin)
Dust with plenty of icing sugar.
