Posted in Brownies/Cakes, By them, Dessert, Recipe

By them: lemon chiffon cake

Recipe from Just one cookbook


  • 3 large eggs (separated)
  • 85 g sugar (measure ½ cup and remove 1 Tbsp; separated)
  • 3 Tbsp neutral-flavored oil (corn, vegetable, canola, etc) (40 ml)
  • 1 lemons
  • 75 g cake flour (⅔ cup and remove 2 tsp)
  • 1 tsp baking powder (3 g)


  1. Gather all the ingredients. You will also need a 17cm (7″) chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
  2. Preheat the oven to 170 ºC. Separate 3 eggs to yolks and whites. Egg yolks in a large bowl, and whites in a smaller bowl.
  3. In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow color.
  4. Add 3 Tbsp (40 ml) corn oil and zest of 1 lemons.
  5. Cut lemon in half. Juice all of it.
  6. If you don’t have 4 Tbsp (¼ cup or 60 ml) of juice, add water.
  7. Add 4 Tbsp (¼ cup or 60 ml) juice to the egg mixture and whisk well.
  8. Sift 75 g cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.
  9. Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add ⅓ of the remaining granulated sugar and continue whipping.
  10. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments.
  11. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough estimate). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
  12. Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous.
  13. Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
  14. Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from forming more bubbles.
  15. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop the pan gently on the kitchen counter a few times.Meyer Lemon Chiffon Cake 14
  16. Bake at 170 ºC for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.
  17. As soon as you take out the cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.
  18. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake.
  19. Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.

Lemon Yoghurt Cake

Recipe from lifestyle
200g plain flour
2 tsp double acting baking powder
1/2 tsp sea salt
250g plain, full-fat yoghurt
225g sugar
3 large eggs
zest of 3 lemons
1/2 tsp vanilla extract
125ml vegetable oil
lemon syrup
80ml lemon juice (from about 2 lemons)
2-3 tbs sugar
Preheat oven to 180 deg C. 
Grease and flour a 21.5 by 11cm loaf pan.
Sift the flour and baking powder into medium-sized bowl, add salt, set aside.
To a large mixing bowl, add the yoghurt, sugar, eggs, lemon zest and vanilla extract.
Whisk together until smooth.
Whisk in the flour mixture slowly.
Pour in the oil and fold it into the mixture gently using a rubber spatula.
The batter will curdle but just keep at it until the batter is thick and smooth.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
While the cake is baking, make the lemon syrup: combine the sugar and lemon juice in a saucepan and heat until the sugar is dissolved.
Take off the heat and set aside.
When the cake is done, stand it on a metal rack set over a foil-lined tray and let it cool in the loaf pan for 15 minutes.
Using a blunt knife, loosen the cake gently from the sides of the pan.
Remove cake from pan and place over the metal rack.
Spoon the lemon syrup over the warm cake and let it cool completely before serving.
Makes 1 loaf cake which serves 8 to 10.
Will SHE make it again? maybe not
Posted in Sorbets

Cucumber Sorbet

4 cucumbers, peeled, quartered and seeded
sugar syrup to taste
1/2 Tablespoon lemon juice
Place the cucumber quarters in a food processor and blend until smooth.
Strain the cucumber juice through a fine-meshed sieve.
Mix juice together with the sugar syrup and lemon juice.
Taste for sweetness, adding syrup if necessary.
Pour the liquid into an ice cream maker and follow the manufacturer’s instructions.
Tip: do not add too much sugar syrup
Will THEY make it again?
Posted in Fruits, Sorbets

Granny Smith Apple Sorbet

my brown apple juice ):

Recipe from  Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
5 Large Granny Smith apples, quartered and cored, skins on
75 milliliters sugar syrup
1/2 Tablespoon lemon juice
Place the apple quarters in a food processor and blend until smooth.
Strain the apple juice through a fine-meshed sieve.
Measure to make sure you have around 450milliliters of juice.
Mix juice together with the sugar syrup and lemon juice.
Taste for sweetness, adding syrup if necessary.
Pour the liquid into an ice cream maker and follow the manufacturer’s instructions.
Tip: Work fast or your apple juice will turn brown like mine as apples oxidizes very quickly
Will THEY make it again?
Posted in Brownies/Cakes

Classic Baked Cheesecake

Recipe from Donna Hay
1/3 cup almond meal
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon lemon zest
¼ cup lemon juice
½ teaspoon vanilla essence
1½ tablespoons cornflour
1½ tablespoons water
Preheat oven to 150 degrees C.
To make the base, place the ground almonds, flour, sugar and butter into a bowl.
Rub mixture with your fingertips until it forms coarse crumbs.
Line the base of a 20cm spring form tin with non-stick baking paper.
Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon.
Bake for 15 minutes or until light golden, set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon zest, juice and vanilla in a food processor.
Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Grease the sides of the cake tin with a little butter and then pour the filling over the base.
Tap lightly to remove any air bubbles.
Bake for 1 hour.
Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed.
Refrigerate until cold.
Will THEY make it again?
YES. with a different base.
Posted in Cookies/Shortbread

Melting Moments

Recipe from BETTER basics
150g unsalted butter, softened
90g icing sugar
1 tsp vanilla essence
138g plain flour
25g corn flour
1/4 orange, zested
1/4 lemon zested
extra flour, for dusting
extra icing sugar, for dusting
Preheat oven to 160 degrees C.
Line oven tray with baking paper.
Put 125g of the butter, 40g of the icing sugar and 1/2 teaspoon of the vanilla in the bowl of an electric mixer. 
Beat on high for 3 minutes or until very light and creamy.
Sift flours together, then fold in until just combined.
Using 2 teaspoon of dough per ball, roll doughs into balls.
Put on prepared trays. 
Flatten each ball with a fork dipped in flour, then bake for 12-15 minutes or until lightly golden.
Cool completely on the wire racks.
Put half the remaining butter, icing sugar and vanilla and orange zest in the bowl of an electric mixer and beat on high for 3 minutes or until light and creamy.
Repeat the above step using lemon zest.
Sandwich biscuit together with icing.
Dust biscuits with icing sugar and serve.
Makes 14
Will THEY make it again?