Steamed Lemon Cake by Vineet Bhatia
| Serves: 4 | Chef: Vineet Bhatia | Category: Cake | Course: Dessert | Machine: Mixer | Total time (min.): 65 |
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
- 55g/ 1/4 Cup Butter, Softened, Plus Extra To Line Ramekin Moulds
- 85g Sugar, Plus Extra To Line Ramekin Bowls
- Rind Of 1 Lemon
- 2 Egg Yolks
- 150g/ 1 Cup Flour
- 1 Teaspoon Baking Powder
- 70ml/ 1/4 Cup Milk
- 3 Tablespoon Lemon Juice
- 1 Egg White
- 55g Sugar
For the Lemon Syrup:
- 110g/ 1/2Cup Sugar
- 60ml /1/4 Cup Water
- 3 Tablespoon Lemon Juice
- Rind Of 1 Lemon
- 1 Egg Yolk
Tools
- Titanium Chef Patissier XL
Method
- Grease ramekin bowls with butter , dust with sugar and set aside.
- Mix together flour and baking powder, sift.
- 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.
- Add half of the sifted flour mix, milk and lemon juice. Mix gently and then add the remaining flour and whisk till smooth.
- In a separate bowl whisk egg whites till fluffy . Add about 55g of sugar, whisk until the egg whites turn into soft peaks.
- 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.
- Pour the batter in the greased and dusted ramekin bowls.
- 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.
- 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.
- Remove the ramekin bowls from the double boiler and let the steamed cakes rest for 5 minutes.
- Demould onto a plate, pour the lemon syrup on the steamed cake and serve with vanilla ice cream.
- Garnish with some freshly grated lemon rind.
For the Lemon Syrup:
- Place all the ingredients in a heavy-bottomed pan and whisk till smooth.
- Cook on low heat and stir regularly to prevent the egg from coagulating. Cook till the lemon syrup thickens to desired consistency.
- Pour the lemon syrup into a bowl and keep aside.