I tasted a very nice Lemon Gateau sometimes back in October when there was a new friend brought this cake to the gathering. I love it straight away! Made this yummy soft and sour lemon gateau few days back. Initially I planned not to post it because the the cake layers is not perfect, I didn't apply the whipping cream and lemon curd thick enough in between the cake layer. Not just that, I even messed up the lemon curd and the whipping cream on top of the cake!! Lot of new testing need to be done on food in this new environment, hopefully I will get used to the food brands that I have not use before.
It is really ugly but the taste is yummy! if you love lemon for sure you will love this cake. The sponge is chiffon cake, it is soft and I think too soft to hold the heavy lemon curd and whipping cream!
The same friend whom I mentioned above recently said " she will bring the food she made to potluck gathering even the food may not be perfect and look nice." yes, why not? I should learn to be more relax in life even for this blog, I baked and cooked many dishes which I just keep in the hard disc because the photo shooting didn't turn out well, hopefully I get to learn not to be too strict to myself too.I'm bringing this cake to Little Thumbs Up hosted by Grace from Life Can Be Simple as the theme for this month is Lemon.Note on 2 Mar 2014:1. It is better to fridge the cake after applying the whipping cream. Let the whipping cream settled before apply the lemon curd.2. Don't over cooked the lemon curd.
Recipe from Kit Wai's Kitchen original from Crystal Loh
(Below is the recipe from Kit Wai as my cake is using 2 eggs for chiffon cake method)
6” round loose mould
For the cake :130g sponge cake premix
2 eggs
30g milk
30g corn oil
For the lemon curd
(A) :
2 eggs
60g sugar
65g lemon juice
1 zest of lemon
(B) :
45g butter
For decoration :150g whipped whipping cream
Method :
1. Line 6” mold with baking paper . Preheat the oven to 170c .
2. In a bowl add in sponge cake premix, eggs and milk . Beat at low speed until all well combined and turn to high speed. Beat until light and fluffy .
3. Add in corn oil , mix well with spatula in one direction .
4. Bake for 30 ~ 35 minutes.5.Remove and let it cool . Cut it into 3 pieces .
Lemon curd method :
1. Whisk eggs, sugar, lemon juice and lemon zest in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
2.Drain through a mesh sieve to get rid of lumps. Fold in butter , double boil again until butter are melted . Cover curd with wrap cling . Set aside .
Assembly the cake : 1. Place one cake layer on a cake plate. Spread some lemon curd at the cake and spread 1/4 of the whipping cream over the top.
2. Place the second layer of the cake on top of the cream . Repeat step 1 until all are done .
3. Decorate the top of the cake with whipping cream and the remaining lemon curd or use any design you like .
This post is linked to the event, Little Thumbs up organised by Doreen from my little favorite DIY and me, Bake for Happy Kids, hosted by Grace from Life can be simple.
