Yummylicious Experiments

Yet another Chiffon Cake this weekend. That's because I kept all my other tins in carton, ready to move over to my parents new place. I'm now looking for another Chiffon Cake recipe. =P

Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...

Lemon Yoghurt Cranberries Chiffon Cake

Ingredients A
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries (I used Craisins, Ocean Spray)
zest of 1 lemon

Ingredients B
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

Ingredients C
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour, cranberries and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10. Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11. Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

An old recipe since my Home Econ days. Love the smell of the fresh lemon... A tat bit too sweet and sour I find, so you might want to add in more water to fine-tune the taste.

I'm attempting cupcakes and swiss roll this weekend. Stay tuned! =)

Lemon Meringue Pie (makes about an 8" pie)

Ingredients

Crust:
400g digestive biscuit
200g butter, melted

Lemon Cream:
200g caster sugar
Zest of 1 large lemon ( approx. 14 g)
60 g cornstarch
Pinch of salt
320 ml cold water
125 ml fresh lemon juice, strained
3 egg yolks

Meringue:
3 egg whites
Cream of Tartar
150g caster sugar

Method

1. Preheat oven to 160°C.
2. Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
3. Lay the mixture firmly onto the pan and freeze the batter for at least 15 minutes.

To make lemon cream

1. Place sugar, zest, cornstarch and salt into a stainless steel pot, mix ingredients well.
2. Add egg yolks and mix until well blended.
3. Add the lemon juice and mix to make a thick cream.
4. Add the water and place on the stove to bring to a boil mixing all the time.
5. When the mixture starts to boil, keep on the burner for 1 minute and mix well. Pull aside and let cool it for a while.

To make meringue

1. In a bowl, using a mixer, at high speed mix the 3 egg whites with a touch of cream of tartar, bring to a medium froth.
2. Add 150g sugar, one tbsp at a time making sure to dissolve. Sugar grains will turn liquid and you get this syrup between the cream and the meringue while baking.
3. Take the pie shell, add the lemon cream, level nice.
4. Add the meringue and spread all over the cream. With the back of a spoon make peaks, touching the meringue and pulling up really fast.
5. Place pie in the oven and bake for about 30 minutes or until meringue should look light brown to the tip of the peaks. If the meringue is getting dark really fast, it means that the temperature is too high. Lower the temp.