柠檬蛋糕

Ingredient

Method

Cake:  10g caster sugar 2B egg yolks 45g veg oil 50g low protein flour 1/2 tsp baking powder 55g warm milk  5g lemon powder 2B egg whites 20g caster sugar 1/6tsp cream of tartar  Cream 50g white chocolate coin+150g heavy cream, melted 40g lemon gel

Cake A & B: 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into cake tray. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 20 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. Cream:   1. Microwave white chocolate chip and 30g heavy cream for few sec until melted. 2. Pour melted white chocolate into whipping cream.  3. Stir well and cover with plastic wrap. 4. Chill for at least 4 hrs or overnight. 5. Add lemon gel and beat at high speed until stiff peaks form.