This lemon cake goes great with hot tea or coffee. It ́s citrus flavour from the lemon zest and lemon juice added to the batter sweetness is finished beautifully by the sweet, tart frosting. Enough to give you a kick to get you through your working day.
AuthorHungry PandaCategoryDessertsDifficultyIntermediateMix the flour, salt and baking powder. Set aside and whisk egg whites until they turn opaque white and foamy, Add 30g of sugar and continue to whisk. When the egg foam starts turning glossy, add the remaining 30g sugar and continue to whisk. Stop when the egg foam is firm and silky-glossy. When you lift the whisk, the tip of the egg foam should gently fall, which is a soft-medium peak.
Add the egg yolks, oil, lemon zest and lemon juice (in this order) and whisk gently.
Add the dry ingredients and fold in very carefully with a spatula until there is no dry spots. Don’t over mix.
Pour the batter into the rice cooker bowl that has been greased with vegetable oil. Set the CAKE function for 60 minutes.
When finished cooking, turn off the rice cooker, leave the lid open for 10 mins to cool slightly then gently flip the rice cooker bowl over onto a cooling rack. Cool to room temperature.
Enjoy it as is or garnish the cake with:
LEMON BUTTERCREAM FROSTING
Soften the butter and whisk until it becomes soft and fluffy. Add icing sugar and lemon juice until completely mixed. Add the frosting in a pastry bag and pipe out a dot on top of each bite-sized cake or feel free to smear all over the whole cake (as shown in the photo above).
Ingredients
Directions
Mix the flour, salt and baking powder. Set aside and whisk egg whites until they turn opaque white and foamy, Add 30g of sugar and continue to whisk. When the egg foam starts turning glossy, add the remaining 30g sugar and continue to whisk. Stop when the egg foam is firm and silky-glossy. When you lift the whisk, the tip of the egg foam should gently fall, which is a soft-medium peak.
Add the egg yolks, oil, lemon zest and lemon juice (in this order) and whisk gently.
Add the dry ingredients and fold in very carefully with a spatula until there is no dry spots. Don’t over mix.
Pour the batter into the rice cooker bowl that has been greased with vegetable oil. Set the CAKE function for 60 minutes.
When finished cooking, turn off the rice cooker, leave the lid open for 10 mins to cool slightly then gently flip the rice cooker bowl over onto a cooling rack. Cool to room temperature.
Enjoy it as is or garnish the cake with:
LEMON BUTTERCREAM FROSTING
Soften the butter and whisk until it becomes soft and fluffy. Add icing sugar and lemon juice until completely mixed. Add the frosting in a pastry bag and pipe out a dot on top of each bite-sized cake or feel free to smear all over the whole cake (as shown in the photo above).
For a cake that’s fully infused with lemon flavour, wrap in clingfilm and refrigerate overnight to intensify the taste.