INGREDIENTS:
Lemon Chiffon Cake:
120ml Vegetable Oil
300g Sugar
6 Eggs, separated
3 tsp Baking Powder
93ml Water
¾ tsp Salt
¾ Tbsp QUEEN Vanilla Essence
300g Cake Flour
93.75ml Lemon juice
Zest of 3 medium Lemons
Jelly:
1 Cup Water
1 Cup Water, Ice cold
20g Gelatine sheets
400g Passionfruit Topping
400g Coconut Desiccated
Chantilly Cream:
200ml Cream
2 Tbsp Icing Sugar
Dash of QUEEN vanilla essence
Patisserie Crème:
2 Egg Yolks
60g Caster Sugar
2 Tbsp Cornflour
200ml Milk
1tsp QUEEN Vanilla paste
Pinch of Salt
Few drops Lemon Oil
METHOD:
Lemon Chiffon Cake Mix:
1. Preheat the oven 190°C
2.Whip Vegetable oil and yolks until just combined. Add Water, Zest, Vanilla, Lemon Juice together and add to egg mix – set aside
3.Sift Flour, 70g of Sugar, baking powder, Salt then add to egg mix, whip on high speed for 1-minute set aside
4.Whip the daylights out of the egg Whites to a foam, gradually adding the remaining sugar until stiff peaks form. Carefully fold meringue into the batter. Place into piping bag and pipe even amounts into silicone moulds. Bake for 8-10 minutes – keep an eye not to over colour during cooking
5.Allow cakes to cool slightly before turning out onto cooling rack
6.Once cool enough trim a flat bottom to 50% of the rounds and trim all rounds to a flat top
Jelly:
7.Add Gelatine to 1 Cup water, bring to boil and dissolve. Set gelatine water aside in chiller while straining the seeds from the passionfruit syrup
8.Add Syrup to gelatine mix then add cold water and place in chiller and cover with cling wrap
Patisserie Crème:
9.Beat Egg Yolks & Sugar until it’s a pale, thick and creamy ribbon stage. Add Cornflour & Salt
10.Boil Milk with a few drops Lemon Oil and Vanilla Bean Paste. Lower heat slightly and add small amount of milk to Egg mix – mix well
11.Add remaining milk to egg mix then transfer to another pan cook until thick – DO NOT OVERHEAT or will CURDLE
12.Transfer to a cold dish, cover and place in fridge
Chantilly Cream:
13.Place all ingredients into a bowl and beat the crap out of it until soft piping consistency
14.Transfer to piping bag with small star nozzle. Place in fridge
Assembly
15.Set up a dipping station
16.Ensure jelly is extremely close to setting but not set
17.Using forks dunk each cake round, allow to slightly drip off then place in coconut and cover gently, remove to a coconut covered tray – place in fridge to speed up setting process.
18.Pipe small amounts of Chantilly cream around rounds that have a flat bottom leaving an area in the centre for the patisserie Crème, place each ‘half’ directly onto the serving tray
19.Pipe Patisserie Crème into centre of each Lamington. Place lids on each
