Pear cake

Now, when the Christmas holidays are over and I'm stuffed with Christmas sweets, it's the time to think about eating healthy and slim down all the weight gained thanks to my mom's delicious cooking :-) But I still want to bake and eat cakes! That's why I chose to make this delicious fruity cake which relies on the natural sweetness of pears rather than using lots of sugar. This cake is moist, fragant and guilt-free (not that I ever feel guilty for eating anything delicious but...).

The recipe is an adaptation of this one. Basically, I skipped the lemon juice and the liquor and added some almond extract.

Ingredients:

30g white sugar
55g unsalted butter
75g all purpose flour
500g pears (gross weight)
2 eggs
1/4 teaspoon almond extract
1/2 teaspoon baking powder

Method:

1. Preheat the oven to 180ºC.
2. Melt the butter. Leave aside to cool a bit.
3. In another bowl, mix together the flour and the baking powder and then add the sugar.
4. Mix the butter and the eggs and then add the flour little by little to the butter, mixing well between additions.
5. Peel, core and dice the pears. Add them to the butter and flour mixture.
6. Pour the mixture into a non-stick muffin pan and bake in the preheated oven for 15-20 minutes or until golden (I made mine very thin to get more of them so they only stayed in the oven for 12 minutes).

Meringue cake: Pavlova down-under style

I made this cake last summer but I completely forgot about it until today, and I only remembered because I saw the photographs while preparing another post (that now I´m going to delay till next week ^_^U)

The recipe comes from Audax Artifex's blog and I've had it in my bookmarks ever since the post was published. The cake was as soft and cotton like as I was hopping it would be and the fresh fruits (kiwi and banana in my case) add a nice touch to it though it could have been better without the wipped cream. Because the original post is waaay more complete than anything I could make (especially cause I've forgotten the amounts in grams that I used) I won't repeat the recipe here but encourage you to check the original one. The only thing that I can add is that it's delicious and makes a great summer dessert ^w^

Chocolate torte soufflé

Actually, I made this cake last year but I completely forgot to upload the recipe -_-U

This recipe used A LOT of eggs so its packed with calories (yummy calories ^^). The cake had a very rich flavour and an airy and soft consistency that I loved. The original is here and uses Frangelico but I ommited it because I don't drink alcohol and my parents don't drink this tipe of liquor so I didn't want to buy a bottle just for the cake. Also, this recipe was enough to fill a round 22cm cake pan and a rectangular 15cm large bread pan so next time I'll be doing half of it.

Ingredients:

120g unsweetened chocolate, chopped
150g unsalted butter, cubed
7 eggs, seperated yolks and whites
170g caster sugar
1 pinch of salt

Method:

1. Preheat the oven at 150ºC. Line the base of a 22cm springform baking pan with aluminium foil, grease the pan well with butter and set aside.
2. In a medium saucepan, whisk the chocolate and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.
3. In a large bowl, whisk the egg yolks together. Add 110g of sugar to the yolks, whisking well until the mixture turns thick and pale yellow. Gradually add the cooled chocolate mixture to the yolks mixture, whisking until combined.
4. Using an electric mixer, whisk the egg whites together with a pinch of salt until soft peaks form. Gradually add the remaining 60g of sugar and beat the egg whites till they hold their shape but are not dry.
5. Fold the egg whites in three batches into the yolk mixture only until just combined.
6. Pour the mixture into the prepared pan and bake for an hour before lowering the oven temperature to 120ºC and baking for an additional 30 minutes. When the cake is done baking, turn the oven off and leave the cake in the oven to cool, leaving the oven door slightly ajar until the cake comes to room temperature.

Roscón de Reyes

The roscón de reyes is the typical spanish cake eaten the Epiphany day, which marks the end of the Christmas celebrations. It's eaten for breakfast with a cup of hot cocoa and whoever finds the bean or figurine hidden inside of it must pay for the next year's roscón.
The roscón is aromatized with orange flower water and citrus zest (usually orange and lemon zest) and decorated with candied fruits.

Every year on the 5th and 6th of January there are long queues in front of the bakeries in order to get freshly baked roscones and thus, when one of my friends told me that she was trying to bake her own cake but was having some trouble with the raising, I suggested her to come to muy home and give it a try together :-)
I love baking, that's obvious, but I've never baked before along with somebody else and I'm happy that I finally did it! It's waaaaay more fun!
So, my friend came home on the 5th in the afternoon and we finished by the evening-early nigth ^^ It looks like her problem had something to do with the way the recipe indicated how to deal with the yeast, but it's solved now. The resulting cake was fluffy and tasted nicely even though we didn't add much orange flower water.
We made 2 cakes out of the recipe, one for her, one for me, but the original recipe is meant to be for making a cake enough for four people.

Ok then, here's the recipe for a four-people roscón (or 2 smaller ones):

Ingredients:

20ml lukewarm water
4g active dry yeast
40g melted unsalted butter (you can use salted butter)
a pinch of salt (skip this if you're using salted butter)
50ml milk
250g all-purpose flour (and 50g more for kneading)
40g sugar
1/4 teaspoon orange flower water
1 large egg, lightly beaten
Grated zest of 1/2 lemon and 1/2 orange
1 bean

For decoration:

Candied fruits
40g sugar
Water (the ammount depends on how you want the sugar to be on the roscón)
1 large egg, lightly beaten

Method:

1. In a small bowl, pour the warm water and sprinkle it with yeast and let stand for 5 minutes. Stir to dissolve yeast completely.
2. In another bowl mix together the egg and the sugar until well combined.
3. Then add the milk and the orange flower water to the eggs and mix until well combined.
4. Add the melted butter to the egg mixture and, again, mix until well combined.
5. In a large mixing bowl, stir together the flour, salt and orange and lemon zests.
6. Then stir in the yeast and the egg-milk-butter mixture. The dough should be very soft but don't worry, we're going to incorporate more flour while kneading.
7. Dust the counter with the rest of the flour, transfer the dough to the counter and knead the dough for 5 minutes to form a soft and sighly sticky ball. When the dough comes together, put it back in the bowl and cover it with plastic or a tea cloth and let it raise for 1 hour in a warm place.

8. After the raising the dough will stick to the bowl. Punch the dough down and roll it to form a ball. Then push your thumb through the middle of the ball to make a hole. After this begin to roll the dough around your wrist to widden the hole (like a hula hoop) and get the traditional look of the roscón (something like a huge doughnut). Transfer the dough to an oven rack.
9. Hide inside the dough a bean or a ceramic figurine. Brush the dough with the egg and decorate with the candied fruits and the sugar-water mixture.

10. Proof for approximately 1 hour at room temperature, or until about 1 and 1/2 times its original size.
11. Preheat oven to 180°C.
12. Bake the roscón for 20-30 minutes or until golden brown with the oven rack on the middle shelf.

13. Transfer to a cooling rack. Wait until cooled before serving.

This picture was taken on the Epiphany breakfast, see how fluffy came out the cake? ^^

Banana walnut cake

I had bookmarked this recipe from Grace's Kitchen Corner long time ago, but somehow I totally forgot about it until 2 days ago, when I re-found it while browsing through the recipes that I have in the to-do list.
Well, I love bananas and I love walnuts, so puting them together in a cake sounded like a great idea to me and I already had some bananas and walnuts at home, so I inmediately decided to do it ^^
I only did a few changes because I didn't want to go to the store just to buy some baking soda and butter so I used salted butter and more baking powder, but nevertheless the cake was (please note the use of the word "was" XD) still moist and delicious.
So, the recipe I used is as follows:

Ingredients:        

60g salted butter (at room temperature)
3/4 teaspoon baking powder
80g low fat natural yoghurt
1 large egg
120g all-purpose flour
80g sugar
100g mashed banana
Toasted walnuts (chopped)

Method:

1. Preheat oven to 180ºC.
2. Butter a small (about 17x8x6cm) loaf pan.
3. Cream butter and sugar (add the sugar little by little) until light and pale in color.
4. Mix in the egg and then the baking powder until well combined.
5. Add in the mashed banana and mix until combine (not mix too much).
6. Add 1/3 of the flour, mix well and then add the rest of the flour.
7. Mix in the yogurt until well combined and then fold in the chopped walnuts.
8. Spoon the batter into the prepared loaf pan and bake until a skewer inserted in the center comes out clean, about 50-60 minutes
9. Let it cool completely in the loaf pan on a rack before unmoulding.

Orange Chiffon Cake

I got this cake on my first attempt, but only because I used the lemon chiffon recipe I've done many times already ^^U

I made a few changes to the recipe in order to adecuate it to the orange flavour. The changes were:

1. Instead of using 40g+20g+1 tablespoon of honey I used the original 40g+40g of sugar.  
2. Instead of using all the juice of a lemon I used the juice of a half BIG orange.  
3. I added some orange wedges, completely peeled, to add some extra flavour.  

So, my recipe it's as follows:

Ingredients:

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks

3 egg whites
80g caster sugar
50ml vegetable oil
50ml water
juice of 1/2 big sized orange
zest of 1 big sized orange

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 40g of sugar in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the orange juice. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the orange zest and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. OPTIONAL. Peel some orange wedges and add them to the top of the batter. The wedges will start to fall slowly to the bottom but don't worry, they won't get cooked (though the'll make the botton of the chiffon look ugly -_-U).
11. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
12. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).

The idea of adding the orange wedges resulted to be one of the best ones I've had so far ^^ The wedges were uncooked, which helped to keep the cake moist for a few days and gave a fresher taste to it. Also, I was scared of not getting enough orange flavour but my worries proved to be unnecessary, because the cake had a nice and strong flavour ^o^

August 2010 Daring Baker's Challenge: Baked Alaska

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

This challenge has been quite tiring for me because I don't own an ice cream maker, which means that I had to take the ice cream out of the freezer every half an hour and stir it vigorously with a spatula. And it took me 3 hours to complete the vanilla ice cream!

I did the ice cream on monday and, on tuesday, I put it in the tea cups and baked the brown butter pound cake. Later on, before dinner, I assembled the pound cake + ice cream and left it in the freezer until wednesday, when I made the meringue and baked the completely assembled Baked Alaska. That makes 3 days to complete the challenge!

The easiest part was to make the meringue (of course! XD), but I had never made a meringue cover before and wasn't really fond of using the piping bag, so instead of that I chose to put the meringue on top of the ice cream and then try to make some spikes with the help of the spatula.

It's not that bad to be the first time, isn't it?

The recipes:

Ingredients for the vanilla ice cream:

250 ml whole milk
A pinch of salt
500 ml heavy cream
165g sugar
3 tsp vanilla extract
5 large egg yolks

Method for the vanilla ice cream:

1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.
2. Set up an ice bath by placing a 2 litre bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.
3. In another bowl, lightly beat the egg yolks together.
4. Reheat the milk in the medium saucepan until warmed, and then gradually pour 1/4 cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling.
5. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.
6. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract and refrigerate until thoroughly chilled, preferably overnight.
7. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
8. After 45 minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk to break up any frozen sections. Return to freezer.
9. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. Keep checking periodically and stirring while it freezes until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Ingredients for the Brown Butter Pound Cake (I made half of the recipe, thus I'm posting the ammounts I used):

125g unsalted butter
100g sifted cake flour
1 tsp baking powder
1/4 tsp salt
55g packed light brown sugar
35g granulated sugar
2 large eggs
1/2 teaspoon vanilla extract

Method for the Brown Butter Pound Cake:

1. Preheat the oven to 160°C and put a rack in the center. Butter and flour a 23cm x 23cm square pan.
2. Place the butter in a skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. In another bowl, whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured pan. Smooth the top with a rubber spatula and tap the pan on the counter. Bake until golden brown on top and a toothpick inserted into the center comes out clean, about 15 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Ingredients for the Meringue:

2 large egg white
110g granulated sugar
1/4 tsp cream tartar
1/4 tsp salt

Method for the Meringue:

1. Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form.
2. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembling instructions:

1. Line 2 10cm diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid. 

2. Line 2 10cm diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid. 
3. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out 2 10cm diameter circles from the cake. Discard the scraps or use for another purpose.
4. Unwrap the ice cream "cups" and invert on top of a cake round. Trim any extra cake if necessary.

5. Smooth the meringue over the ice cream and cake with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
6. Bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 260°C pre-heated oven for 5 minutes until lightly golden. Serve immediately.

The Baked Alaska is really a stressing cake when it comes the part of "baking" the ice cream, but its worth the worries because it tastes wonderful! ^^

Condensed milk pound cake

A few weeks ago I was going through Tracey's Culinary Adventures (a blog I had just discovered) looking for some ideas, when I saw this recipe. This cake is great! I only made half of it because I didn't want it to last long (this kind of cakes get dry too easily), but it lasted way less than I thougth! Next day I barely got to eat 2 slices with some choped strawberries on top (yummmmmm!) for breakfast. This combination is one of my favorites ^^ I highly recommend this cake to be eaten warm or cold, because if you eat it right from the oven you might find it too sweet (at least that's what happened to me).

So, the recipe I used is as follows:

Ingredients:        

80g butter at room temperature
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
80g all-purpose flour
40g sugar
125ml sweetened condensed milk

Method:

1. Preheat oven to 170ºC.
2. Butter a small loaf pan.
3. Sift together the flour and baking powder and set aside.
4. Cream butter and sugar until light and fluffy.
5. Add the condensed milk and mix until well incorporated.
6. Add the dry ingredients and mix until no traces of the flour remain.
7. Add the egg and, again, mix until well combined.
8. Spoon the batter into the prepared loaf pan and bake until a skewer inserted in the center comes out clean, about 20-25 minutes
9. Let it cool completely in the loaf pan on a rack before unmoulding.

Chocolate-cinnamon bundt cake

This morning I wanted to bake something with chocolate, but I wasn't sure of what I could do because the shops are closed. So it had to be something that required cocoa powder, as I don't have any chocolate at home. Fortunately, after going through a few of my 'to-do' recipes I found this one from The Food Librarian. It calls for a Mocha icing, but I used plain sugar instead because the chocolate chips were the bitter chocolate ones, so the resulting cake is not sweet enough (I used A LOT of chocolate chips XD). Anyways, it's really good! very chocolatey and soft, with a nice coffee aftertaste.

It looks tiny because I only made it with HALF of the amounts, as I don't want the cake to go too dry after 2 days standing in the fridge (my parents are advised to not eat much sugar, sooooo...).

Coffee chiffon cake

I've made before lemon chiffon cakes and I finally managed to get it right, so I was confident enough to try another recipe. I was wondering how a coffe flavoured chiffon would be like, and when I saw in other blogs that the coffe chiffon cake's recipe was very similar to the lemon one that I've all ready made, I decided to adapt my recipe as it has demonstrated to be fool-proof. This time I substituted the lemon juice for freshly brewed coffee, the lemon zest for instant coffee powder and the water for milk. Also, I went back to the original 80gr of white sugar, instead of adding honey.

The resulting chiffon cake is not exactly what I was looking for (I wanted a coffee taste kinda like the one of the tiramisu), but it was still very good. Eating a portion of this leaves you the same after taste as drinking a cup of black coffee, though you can't really feel it while you're eating (it's more like a regusto). Probably next time I'll be adding a tablespoon of cocoa powder to "solve" this ;-)

So, my recipe is as follows:

Ingredients:        

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
3 egg whites
80g caster sugar
50ml vegetable oil
50ml milk
30ml coffee
2 tablespoons coffee powder

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 40g of sugar in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the milk, followed by the coffee. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the instant coffee powder and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
11. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).

Domokun cake

Last week my boyfriend and I celebrated our 3rd aniversary together, so I decided to bake a Domokun shaped cake as a present for him (he's such an otaku...XD). Well, here's the final result.

The cake itself was 2 layers of chocolate sponge cake filled with whipped cream and covered with chocolate ganache. I forgot to buy chocolate coated peanuts (conguitos), so I choped hurriedly some leftover chocolate to give it a round shape. I made the mouth with white chocolate and strawberry jam.

Ingredients:

250g cake flour

200g caster sugar

225g butter

2 teaspoons baking powder

1/4 teaspoon salt

4 big eggs

2 tablespoons warm water
2 tablespoons cocoa powder
1 teaspoon vanila extract

Method:

1. Preheat the oven at 180ºC and grease and flour a baking tray with butter.
2. Mix together the softened butter and the sugar until fluffy.
3. Add the eggs one at time until well mixed. Add the warm water and the vanila.
4. In another bowl sieve together the flour, salt, cocoa and baking powder.
5. Add half of the flour mixture to the rest of the ingredients. Mix until well combined and then add the other half.
6. Pour the batter into the baking tray and bake for 10 minutes or until a skewer inserted into the centre comes out clean.

As I used sweet cocoa powder I filled the cake with pure whipped cream and made the chocolate ganache with bitter chocolate. For the ganache I followed this recipe, only that was careful to not use any metal spoons or bowls to make it as they'd have given a metallic taste to the chocolate.

My boyfriend loved the cake, he said it was delicious! ^^ (not that he had any other option XD).

Banana Chocolate Marble Bundt

Last week I wasn't able to spend much time with my boyfriend, so I told him that I would bake a bundt cake as a compensation ;-) I gave him The Food Librarian's list of bundts so that he could choose the one that he prefered. And the rest is history...

As in Spain there's no sour cream (or at least it isn't sold anywhere near my home or workplace) I had to make my own by adding 1 tablespoon of lemon juice to 250ml of heavy cream.

Finally, the bundt resulted super tasty! The recipe is here. This time I was lucky and the cake resulted nearly perfect at first attempt. The only flaw is that I should had left it 5 more minutes in the oven. Anyway, it was still delicious! ^^

Fresh start: Lemon Chiffon Cake

I usually can't get a nice tasting cake on my first attemp and this one it's not an exception. On my fourth attemp I finally managed to bake it right!

I got the original recipe from Happy Homebaking, but I made a few changes because I felt it was better this way. The changes were:

1. Instead of using 40g+40g of sugar I used 40g+20g+1 tablespoon of honey (don't you think that lemon & honey make a nice couple?).  
2. I didn't measure the amount of lemon juice, I simply use ALL the  juice of a medium sized lemon.  
3. The vegetable oil used was olive oil (it's the best you can find here, in Spain).  
4. The mold wasn't plain round or metalic, it's made of silicone and has a pretty flowery pattern ^^

So, my recipe it's as follows:

Ingredients:

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks

3 egg whites
60g caster sugar
1 tablespoon honey
50ml vegetable oil
50ml water
juice of 1 medium size lemon
zest of 1 medium size lemon

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 20g of sugar and the honey in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
11. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).

The resulting cake was moist and had a strong lemon flavour ^^