CAKE - Coconut Raspberry Lemon Cake

By Aemelia

Ingredients

• Yolk Batter:
• 4 egg yolks
• 30 gm sugar
• 40 gm milk
• 80 gm cake flour
• 1/3 tsp baking powder
• 1 heaped tsp lemon zest
• 40 gm vegetable oil
• Meringue:
• 4 egg whites
• 50 gm sugar
• 1 tsp lemon juice
• Garnishing:
• Angel flakes (sweetened coconut flakes)
• Fresh raspberries
• Raspberry Compote:
• 175 gm raspberries (frozen or fresh)
• 50 gm sugar
• 1 Tbsp lemon juice
• Lemon Frosting:
• 1.5 portion of Buttercream
• 4 Tbsp lemon juice
• Buttercream:
• 60 gm egg white (about 2 large whites)
• 100 gm sugar
• 170 gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

Cake:
1. Preheat oven at 160(fan)/180C. Prepare an 8 inch pan. Line the base only.
2. Prepare yolk batter. Combine all the wet ingredients + sugar + lemon zest. Sift cake flour + baking powder together and combine with everything until a smooth batter forms.
3. Prepare meringue. Beat egg whites with lemon juice until soft peaks and beat in sugar gradually until stiff peaks form (hooked peak).
4. Prepare final batter. Fold ¼ of meringue into yolk batter until well combined. Repeat with another ¼. Pour the yolk batter into remaining meringue and fold until well combined (Fold not stir and it should look very foamy). Pour batter into prepared pan.
5. Bake the cake for 35 minutes or until done. Remove from oven and let the cake totally cool before removing cake from pan. (If it’s a springform pan, you can skip lining the base and then invert the pan to cool for better volume)
6. Assemble cake. Slice cake into 3 slices. Place one slice onto cake board/plate and spread ½ the raspberry compote onto the cake slice. Place another slice of cake onto another plate and spread generous amount of buttercream. Place the 2nd slice of cake with buttercream facing down onto the 1st slice. (it will look like a sandwich). Then spread the top of the 2nd slice with balance of raspberry compote. Spread the final slice of cake with buttercream and place it on top of the 2nd slice, buttercream side down.
7. Frost the whole cake with lemon buttercream. Cover cake with angel flakes. Pipe dots of buttercream to form a ring around cake. Place a small raspberry on top of each dot of cream.

Raspberry Compote:
Place raspberries into a saucepan and put in sugar. Let it sit for 30 minutes or until the raspberries water down. Cook the raspberries until the berries further disintergrate. Turn off the heat and stir in lemon juice. (The final compote should taste slightly tart)

Lemon Frosting:
Beat in lemon juice until well combined. Add more lemon juice if you prefer more zing.

Buttercream:
Method: (instructions are adapted to tropical weather and hand held mixer)
1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
(egg whites in buttercreams are safe for consumption once it reaches 65C, to know how much is 65C w/o a thermometer, just mix 250gm ice with 500ml boiling water. Stir the water gently and wait until all ice has melted, then feel the water. It is approximately there)
2. Pour the mixture into a bowl. Put the bowl into a basin of water. The water should feel cool, like tap water on a rainy day. Do not use very cold water, not icy water. Beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
3. Now add in add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.