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Steamed Lemon Cake by Vineet Bhatia

Serves: 4Chef: Vineet BhatiaCategory: CakeCourse: DessertMachine: MixerTotal time (min.): 65 
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What can be BETTER than a lemon cake?...well MINI LEMON CAKES that I can portion control, OTHERWISE there’s nothing stopping me scoffing the entire cake down….. BIG, BOLD lemon flavour packed into these mini cakes , enhanced with zesty lemony syrup- tangy sweet perfection! I have steamed baked these and all the moistness is retained. Lemon lovers are going to adore these cakes…

Ingredients

For the Lemon Syrup:

Tools

Method

  1. Grease ramekin bowls with butter , dust with sugar and set aside.
  2. Mix together flour and baking powder, sift.
  3. In a bowl (using hand electric mixer) whisk together softened butter and sugar until pale yellow and fluffy. Add the lemon zest (rind) and egg yolks and mix.
  4. Add half of the sifted flour mix, milk and lemon juice. Mix gently and then add the remaining flour and whisk till smooth.
  5. In a separate bowl whisk egg whites till fluffy . Add about 55g of sugar, whisk until the egg whites turn into soft peaks.
  6. Gently fold 1/3rd  of the egg whites into the cake batter so as not to lose the air. Add the remaining egg whites and gently fold it in.
  7. Pour the batter in the greased and dusted ramekin bowls.
  8. Place these filled ramekins in a large  baking pan filled with water (double boiler) such that the water does not cross the  3/4th height of the ramekin bowls. Cover the entire baking pan with a pleated aluminium foil and seal.
  9. Bake in a preheated oven at 200°C/400°F for 40 minutes or until the cake is cooked and a pierced skewer comes out clean.
  10. Remove the ramekin bowls from the double boiler and let the steamed cakes rest for 5 minutes.
  11. Demould onto a plate, pour the lemon syrup on the steamed cake and serve with vanilla ice cream. 
  12. Garnish with some freshly grated lemon rind.

For the Lemon Syrup:

  1. Place all the ingredients in a heavy-bottomed pan and whisk till smooth.
  2. Cook on low heat and stir regularly to prevent the egg from coagulating. Cook till the lemon syrup thickens to desired consistency.
  3. Pour the lemon syrup into a bowl and keep aside.