After my successful attempt with fluffy Earl grey tea sponge cake , now… let’s experiment with more flavors because this cake is so soft and fluffy like chiffon cake minus the egg separation method it saves me so much time !
Checked the fridge… and I’ve only left with lemon and cherry tomatoes so Lemon fluffy cake it is !
Glad that lemon flavor turns out fine although it’s not as tall as the Earl grey version. I could have overmixed the batter a little. Kids still love it and they thought it’s made with orange ! Shall try Orange next
Ingredients (makes one 20cm chiffon tube pan):
1. Water 15g
2. Lemon juice 15g
3. Lemons zest from 1 lemon
4. 5 eggs (60g with shell, straight out from chiller)
5. caster sugar 55g
6. canola oil 30g
7. self raising flour – 60g sifted
Steps:
- Preheat oven to 160deg Celsius
- Blitz sugar in clean and dry thermomix bowl 1min/speed 10 (I lined the cover loosely with cling wrap to avoid the powder getting stuck on the lid or fly out from the hole) . Let the sugar powder settle down in the bowl for 5 mins before uncover the lid.
- Remove the lid and cling wrap, scrap down the sugar powder that stuck on the wall of mixing bowl. Insert butterfly attachment. Add eggs and whip for 10mins/45deg cel/speed 4
- Continue to whip for another 5mins/ No temperature/ speed 4
- Add lemon zest, canola oil and lemon juice then add in sifted flouring on top and mix 5sec/speed 3
- Remove butterfly , use spatula to mix the batter gently in one direction for 2-3 rounds to ensure even mixing.
- Pour the cake batter into cake tin , gently tap on table to remove big bubbles. Bake at the lowest rack of the preheated oven for 30-35 minutes. (I took it out at 12 mins and use serrated knife to score some lines on the cake, and immediately place it back into oven to bake for another 20-25 mins)
- Once baked, remove from oven and bang the cake on counter top to prevent cake shrinkage. Invert the cake tin to cool completely before unmoulding.