English Lemon Gateu

Today's blog post will be about how to bake English Lemon Gateu. This is indeed a wonderful cake with sweet and sour taste. No wonder many love it.

English Lemon Gateu 

Altered recipe taken originally from Little Blue 

INGREDIENTS 

(A) 

3 egg whites

70g sugar

1/2 teaspoon of cream of tartar 

(B)

3 egg yolks

20g smashed fresh mango 

50g milk

50g oil 

60g low protein flour (cake flour)

(C) 

1 whole egg

50g fresh lemon juice

50g sugar 

Adequate lemon zest

(D) 

45g butter 

(E)

Adequate topping cream 

Adequate dragees  

Fresh peeled lychee 

Diced mangoes 

UTENSILS

7 inches round baking container

A4 paper (for lining) 

Oven

Weighing scale

Spatula 

Whisk

Electric mixer 

Sieve

Non-usable pan + bowl (for double boiling purpose) 

Cooling rack

STEPS

1. Preparing egg yolk mixture: Using double boiling method, whisk milk and oil. 
2. Slowly fold in sieved flour into the liquid mixture.   
3. Continue mixing the mixture with egg yolks and smashed mango flesh until it turns smooth. 
4. Preparing egg whites mixture: Whisk egg whites until huge bubbles are formed. 
5. Add in cream of tartar and continue whisking. 
6. Gradually add in sugar into the egg whites mixture and continue whisking until you reach stiff peak stage.
7. Mix egg yolks and egg whites carefully 1/3 at a time until everything combines well. 
8. Pour batter into the baking container lined with paper at the bottom. 
9. Hit a few times on the table to release gas bubble. 
10. Bake at preheated oven at 150 degrees Celsius for approximately 50 minutes.
11. Invert cake after taking it out from the oven to cool down to room temperature.  
12. Preparing the lemon ganache: Using double boiling method, melt ingredients (C). 
13. Sieve the liquid mixture. 
14. Add butter into the liquid mixture and continue heating it until the mixture turns concentrated. 
15. Pour the lemon ganache into a bowl and cover with plastic wrap to be used later. 
16. Whisking the topping cream: Whisk topping cream by placing a cold water bath pot under the pot you are placing your topping cream. Continue whisking until you reach stiff peak stage. 
17. Assembling the cake: Cut the cake into 2 or 3 layers. 
18. Place the cake layer on your cake board. Apply adequate amount of topping cream. 
19. Place the diced mangoes on the layer of cream. 
20. Cover with the second layer of cake. 
21. Cream the overall cake carefully. 
22. Decorate with dragees and lychee. 
23. Chill the cake in the refrigerator for a few hours and it is ready to be served.

Below are some illustrations taken step-by-step. 

The needed ingredients 

The process of egg yolk mixture preparation. 

I didn't snap the picture where I add in the mango flesh.

The process of preparing egg whites mixture.

Fold in the egg yolk and egg white together carefully. 

Before baking.

After baking. 

The diced mangoes on top of the cream. 

The cake is fully frosted with topping cream.

Okay ignore the ugly and dirty sides. 

I know I didn't do a good job in frosting the cake. 

However, this cake tastes better to me after I have added in mangoes as the filing. 

The topping cream and mangoes work hand-in-hand together.

It gives a really wow-taste to me. 

You should try adding mangoes in your English Lemon Gateu next time. 

Lemon and mangoes are pretty good combination. 

I'm referring to sweet mangoes. ;) 

Alright done blogging.

I'm sleepy and tired after baking 2 stuff this morning. 

Chocolate cotton cheese cake for a friend who is visiting Malacca - 

and Mom's belated Mother's Day Cake - Mangoes Assorted Fruit Cake 

Tooodz - Nap time. 

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UPDATED ON 27 JULY 2014

I found a better recipe. Here's it - 

Prettier, isn't it? 

7 inches cake 

Non-removable bottom round baking mold 

INGREDIENTS 

Cake Base - Chiffon 

(A)

4 egg yolks 

20g sugar 

60g Canola cooking oil

60g milk/water

90g cake flour (low protein flour)

(B)

4 egg whites

1/4 teaspoon of cream of tartar

50g sugar 

STEPS

1. Whisk all ingredients A except cake flour until well blended.
2. Add in cake flour and set aside. 
3. Whisk egg whites until huge bubbles are formed. Add in cream of tartar.
4. Continue whisking and add in sugar in 3 proportions until stiff peak stage. 
5. Fold in 1/3 of egg white into the egg yolk batter. 
6. Pour all the mixture into the egg white mixture and fold well. 
7. Pour batter into lined parchment paper mold.
8. Bake at 150 degree Celsius for 55 minutes/until baked. 

Sauce - Lemon 

(C) 

1 whole egg

50g fresh lemon juice

50g sugar 

Adequate lemon zest

(D) 

45g butter 

STEPS 

1.  Using double boiling method, melt ingredients (C). 
2. Sieve the liquid mixture. 
3. Add butter into the liquid mixture and continue heating it until the mixture turns concentrated. 
4. Pour the lemon ganache into a bowl and cover with plastic wrap to be used later.