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Lemon and Berry Cake in Microwave

IFB Recipes

Lemon and Berry Cake in Microwave

By IFB | October 25, 2021

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.

 

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