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Lemon & Passionfruit Chiffon Lamington Balls

Posted By Trevor Hall



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


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


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


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


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

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