Lemon Curd Cake

Baking cake again! 😂

This lemon cake is full of tangy and zesty lemony taste. The cake texture is soft and light and the lemon curd is so tangy, perfect match with the cake. 😘

This lemon cake with tangy lemon curd for a refreshing after meal dessert you will certainly enjoy! Not just pretty to look at but it is certainly delicious to eat too !

Lemon Curd Cake

Ingredients: ( Chiffon cake)

4           Egg yolks   

1 tsp     Vanilla extract

60g       Cake flour  

20g        Oil           

25g        Milk          

20g       Lemon juice

3            Egg white 

50g       Castor sugar

10g       Corn flour 

Lemon curd:

1          Egg

50g      Sugar

50g      Lemon juice

5g        Lemon zest

50g     Unsalted butter

Cream Cheese frosting:

150g     Cream cheese

40g        Sugar

350ml   Cold heavy cream

Method:

1. Heat up oil in Microwave till warm (about 30 seconds) and add in cake flour, stir well.

2. Add in lemon juice and whisk till well combined.

3. Add in egg yolks and whisk till well combined.

4. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak. Add in corn flour and whisk till well combined.

5. Fold in 1/3 egg whites into yolk mixture and mix well. Fold in the remaining egg whites into yolk mixture and mix till well combined.

6. Pour batter into  6"  pan.

7. Bake chiffon in preheated oven at 160℃ and bake for 40 minutes.

8. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.

9. While baking, cook the lemon curd. Mix all the ingredients except butter and cook over medium low heat until the sugar dessolved and the sauce has became thicker. Romove from heat, Add in butter and stir until butter desolved. Strain the sauce, cover and chill.

10. Lightly beaten the cream cheese and sugar. Pour in the whipping cream and whisk until fluffy and firm.

11. Assember the cake.

If make Sponge cake:

3            Large eggs

80g       Sugar          

1 tsp     Vanilla extract

90g       Cake flour  

25g       Butter

30g        Milk          

* Beat eggs, vanilla and sugar until light and fluffy. Add in flour in 2 batches and beat until no lumps. Mix the melted butter with milk. Add in some batter and mix well. Pour into Remaining batter and mix well. Pour into greased pan and bake for 40 mins @ 170C. Remove from oven once done. Remove the cake from pan let cool.

*Sugar syrup (optional):

1 Tbsp  sugar

2 Tbsps Hot water

* Dissolve sugar in hot water.

*  Eggless Lemon Curd

100g [½ cup] sugar

20g [3 tbsp] cornstarch

120ml [½ cup] lemon juice

120ml [½ cup] milk

30g [2 tbsp] butter

* Cooking method same as above.

Happy Baking!