Lemon and Berry Cake

Prep Time: 30 mins

Cook Time:  35 mins

Servings:  4 servings

Ingredients:

• 4 eggs (yolks and whites separated)
• 120 gms castor or powdered sugar
• 120 gms plain refined flour
• 40 gms milk
• 30 gms oil
• 1 tsp synthetic vinegar
• ½ tsp lemon essence
• 10 blueberries

Cream Cheese Frosting:

• 225 gms cream cheese
• 115 gms unsalted butter (softened to room temperature)
• 420 gms icing sugar
• 1 tsp pure vanilla extract
• Pinch of salt

Garnish:

• Sliced candied lemon peel
• Blueberries

Preparation:

1. Beat the egg whites with an electronic whisk till the egg whites become stiff peaks. Add the vinegar to the egg white and whisk it. Add the castor sugar in 5 separate parts and whisk till all the sugar is dissolved in the egg whites.
2. Slowly add the 4 egg yolks and give it a light mix (fold in). Mix refined flour with berries. Add the refined flour in 3 parts till all the flour is mixed (use cut and fold method).
3. Pre-heat the oven on convection mode for 10 minutes at 170°C. Add the oil, milk, and lemon essence to the cake batter.
4. Coat the cake tin with butter and flour or butter paper and butter. After the oven pre-heat, set the oven on convection mode for 150°C for 35 mins.
5. Transfer the batter in the lined cake tin, tap the cake tin and swirl with tooth pick to release trapped air-pockets.
6. Bake on convection mode for 150°C for 35 mins. De-mould once cooled on metal rack.
7. Let the sponge cool completely before covering it with the frosting. Garnish with berries and candied lemon peel.