I bought my lemons and dried cranberries quite some time back. Better use them before they turn bad. I had been consuming sweet desserts lately, a sour dessert would be a nice change (^o^)
LEMON CRANBERRY CAKE
Ingredients
3 egg yolks
Juice, zest and pulps from one lemon
1 tsp condensed milk
27g vegetable oil
65g cake flour
10g corn flour
3 egg whites
100g fine sugar
Some dried cranberries
Method:
1. Combine wet ingredients in a measuring cup. You should get 60ml when combine lemon juice, zest, pulp and condensed milk. If this combination does not reach 60ml, just top with some water. Then weigh in oil.
2. In a clean, dry mixing bowl, beat egg whites and add sugar tablespoon by tablespoon. Beat till stiff and glossy.
3. In another mixing bowl, cream egg yolks till creamy (but not ribbon stage).
4. Pour in contents in measuring cup and beat till combined.
5. Sift in flour and stir using hand whisk. Scrape down and beat for 2 seconds.
6. Take 1/3 meringue and fold into yellow batter.
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| fold gently with hand whisk to keep the air bubbles |
7. Pour batter from step 6 into the rest of meringue and fold in gently.
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| batter should be light and fluffy after folding |
8. Pour batter into greased pan and tap the pan a few times to remove air bubbles. Top with dried cranberries.
9. Bake in preheated oven at 150C for 30 min.
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| Fill pan with batter till 80% full. My pan was too small, so balance in cups |
10. When cake is done, drop pan to floor from a height of 1 foot to shock the cake. This should reduce cake shrinkage. No need to invert if using this method.
11. Turn out the cake and cool completely on a rack. Garnish as you wish.
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