To me, this is a rather strange cake, a hybrid of sponge cake and leavened cake such as butter cake. It is much lighter than the normal butter cake but denser than the sponge cake. In fact, it does not rise very high as compared to normal sponge cake. On the contrary, it is a buttery sponge cake as opposed to the normal sponge cake. It smelled just like butter cake.
Well, this is a very hot recipe in Taiwanese food group and when I goggled, apparently it is also a saleable item in the Taiwanese bakery too.
They name the cake as “老奶奶的柠檬蛋糕“ or literally translated as “Granny’s lemon cake”. I was told that the name granny was just used for the sake of naming a cake and it is not their traditional cake. I can vouch that as the recipe seems like to be a very modern unlike the traditional recipe.
The original recipe uses green lemon and I have no idea where I can get green lemon in Singapore. As such, I have decided to change it to Thai lime. Well, it really blends very well with the cake. The fair scent and tanginess of the lime complements well with the cake.. Of course, reader can use any citrus fruit of your choice and just change the name of cake with the citrus fruits used.
You may be surprised to see the icing on top of the cake. Yes, this cake comes with an lime icing which is tangy and sweet. The icing is rather different traditional icing which is very thick. This icing is very watery and easy to apply to cakes.. Unlike traditional icing, this icing is not as sweet as the coating is very thin.. It blends well with the cake but if preferred, you can always opt out to prepare the icing.
My girl told me it is a nice cake. She don’t usually complement unless it met her taste bud. I tried and i concurred that it is a nice cake rather well.. The cake’s texture is uniquely light but aromatic like butter cake. Meanwhile it is slightly tangy which is very appetizing. This is a rather small 6 inches cake with 3 eggs and you can prepare a bigger one. My inspiration is from a Taiwanese recipes but I have change a lot for the convenience of the readers such that the recipe has no odd numbers that are difficult to measure like 62 grams of eggs etc..
WHAT IS REQUIRED
Recipe inspired from: 傳說中的老奶奶檸檬蛋糕@ I L ve Baking :: 痞客邦PIXNET ::
Servings: Prepare a 6” sponge cake
- 3 eggs
- 60 grams of butter
- 100 grams of castor sugar
- 100 grams of cake flour or low protein flour
- 1 teaspoon of lime or lemon zest
- 25 ml or grams of lime or lemon juice
- 1-2 tablespoons of milk (optional)
- 100 grams of icing sugar
- 20 grams of lemon or lime juice
- 1 teaspoon of lemon or lime zest
STEPS OF PREPARATION
- Pre-heat the oven to 170 degree Celsius.
- Lightly greased an 6” baking tin. You may want to line with some baking paper at the bottom if it is not a detachable bottom to facilitate removal.
- Sift the cake flour into a bowl. Make a well in the centre.
- Melt the butter over the stove. Once it boils, off the heat and add the melted butter to the flour, stir until it forms a sticky mass. Add the zest and lime juice, stir until well combined and set aside. If it is overly dry , you can add 1 – 2 tablespoon of milk or water .
- Beat the eggs and sugar under high speed until light and fluffy and attain the ribbon stage. Ribbon stage your beaten eggs flows down slowly instead of dripping rapidly.
- Transfer one third of the batter to the butter batter, fold it until smooth. Add in another 1/3 of the batter, fold until smooth. Transfer these batter to the remaining of the beaten eggs. Fold until smooth. Folding shall be light and fast to avoid the deflation of beaten eggs.
- Transfer the beaten batter to the lightly greased tin and bake in the pre-heated oven of 170 degree Celsius for 30-35 minutes or until a skewer inserts into the centre comes out clean. Once the cake is out of the oven, invert the cake for cooling. The cake base shall be the face for decoration in the next step.
- To prepare the icing, add gradually the lemon/lime juice, lemon/lime zest to the icing sugar. Use a tablespoon to stir until well combined resembling a thick white liquid. If it is too thick, you can add 1 teaspoon of water to dilute it.. Set aside. If it too watery, add some more icing sugar.
- When the cake is completely cooled, use a brush to brush off the cake debris if any. Pour the icing on the centre of the cake and let it flow outwards. Put sliced lime/lemon for decoration if desired. Let the icing hardened before cutting into slices for serving.
- If the cake has a doom shape, you may have to level it or cut off the doom shape before putting the icing. Otherwise, the icing will not be even over the cake. In this illustration, I did not cut off any dome. The doom is not obvious and when I did my inverted cooling, the doom disappeared.
- Always scrub the lime zest first and then extract the juice to prevent wastage.
I understand many Singaporean and Malaysian readers are not familiar with icing the cake. I believed if Taiwanese like it, you will like it too. However, I would think this is optional and you can just disregard the icing if you wish.
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