Lemon Sponge Cake with Lemon Curd

Bahan :

kek sponge:

150g tepong super fine
150g gula kastor
5 biji telor gred A
1 sudu besar ovalette
80ml susu segar
80ml mentega cair
1 sudu kecil serbuk penaik
1 tbs Yellow Emulco

1. Sediakan tin pembakar bulat ukuran 8inci, griskan dasarnya dan lapik dgn kertas baking.
2. Satukan gula, ovalette, tepong, serbuk penaik dan telor dalam mangkuk adunan. 
3. Pukul hingga pekat dan gebu selama 5 minit dengan kelajuan tinggi.( tapi ni terletak kepada kalajuan pengadun)
4. Perlahankan kelajuan dan masukkan susu.
5. Pukul lagi dengan kelajuan tinggi selama 2 minit atau sehingga aduan kek benar2 ringan.
6. Tuangkan mentega cair ke dalam adunan dan gaul dengan senduk/spatula sehingga sebati.
7. Masukkan emulco. Gaul sebati.
8. Tuangkan adunan ke dalam loyang yg berasingan yg dah digris tadi dan bakar selama 1 jam  atau hingga masak pada suhu 180C.
9. Bila dah masak keluarkan dari oven dan telangkupkan kat atas redai kek...lebih kurang 5 minit...bagi mengelakkan kek kita kempis.
10. Keluarkan kek dr loyang dan biarkan kek betul2 sejuk sebelum dihias.

Lemon Curd:
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


Selain Lemon Curd boleh diletakkan cream cheese and grated cheese topping as an option.

* krim :
1 kotak cream cheese philadelphia (250gm)
2 - 3 sudu besar mentega
1/3 cawan susu pekat manis

~Satukan cream cheese dgn mentega dan putar hingga gebu (tidak berketul)
Masukkan susu pekat dan putar lagi hingga sebati. Ketepikan.

* topping:
keju cheddar secukupnya ~ boleh guna kraft atau brand lain asalkan dlm bentuk ketul/bar

~ parut halus keju cheddar dan ketepikan.

Lemon Sponge Cake with Lemon Curd

Pandan Sponge Cake with Cream Cheese and Grated Cheese Topping

Spicy Lentil Soup with Curry Pinwheel Rolls

Ingredients

2 tbsp curry paste
1 onion, chopped
2 carrots, grated
140g red lentils
1l hot vegetable stock

For the curry pinwheel rolls
500g pack bread mix
1 tbsp curry paste


Method

1. Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. 
2. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
3. Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. 
4. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.

Cappuccino Cake

Ingredients

250g pack butter, softened
250g light soft brown sugar plus 2-3 tbsp
300g self-raising flour
4 eggs, beaten
50g walnuts, toasted and finely chopped (a food processor is easiest), optional
200ml very strong coffee (made fresh or with instant), cooled
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate


Method

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. 
2. Add the fl our and eggs in one go and keep beating until evenly mixed. 
3. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
4. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
5. While the cakes cool, make the frosting. 
6. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. 
7. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. 
8. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.