Lime Chiffon Cake

First post of the year for me and almost in a whole month!  I got super busy and distracted over the rest of December and I didn't even complete the last installment of the 12 Weeks of Christmas Cookies.  I was busy sewing my little heart out for some Christmas gifts.

I thought I would post the recipe of a fantastic cake I made over Christmas and New Years. I've attempted this recipe twice, the first time was a disaster, the second was perfect even though I didn't have all the ingredients that time.

My first attempt would have been perfect except for the fact I picked up light creme fraiche instead of regular.  It was an attempt to save calories; old habits die hard I guess.  When it came to making the filling, the creme fraiche was so watery there was no way it was going to be a filling as it was more like a syrup!  The disastrous thing was, it was Christmas Day and all the shops were closed so there was no way I could just run to the shop and get a replacement. In desperation I tried first adding more icing sugar to the mixture (no luck) then in more desperation I had a eureka moment and added gelatine, but that didn't help either! I almost had a meltdown as I was due over at my family's house in an hour and a half!  I ended up turning the cake into a trifle which ended up being wonderful: a lime sponge with lime syrup, mixed berries, cream in between layers of sponge and berries and a marshmallow frosting.  I still tried to keep the essence of the cake by making the frosting too.

The recipe is from the December 2009 The Foodtown Magazine.

Lime Chiffon Cake

2 cups flour

1 1/2 cups sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

7 tablespoons cooking oil

1/2 cup lime juice

3 tablespoons cold water

1 teaspoon each: finely grated lime zest, vanilla essence

3 egg yolks

8 egg whites

1 teaspoon cream of tartar

Filling

250ml creme fraiche

1/2 cup sifted icing sugar

zest of 1 small lime plus 2 teaspoons of juice

Frosting

1 cup sugar

4 egg whites 

1/4 cup cold water

1/2 teaspoon cream of tartar

1 tablespoon vanilla essence

1. To make the cake, preheat the oven to 160 degrees celcius.  Line the bases of 3 x 20cm round sponge tims with baking paper.  Grease the lined base and dust with flour, tapping out any excess.

2. Sift the flour, 1 cup of the sugar, baking powder and the half teaspoon of salt into a large bowl.

3. In a separate bowl, beat the oil, lime juice, water, zest, vanilla essence and egg yolks until just combined.  Add to the flour mixture and beat on medium speed until smooth (the mixture will be thick).

4. Place the egg whites into a clean bowl and, with clean beaters mix until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually add the remained quarter-cup of sugar a tablespoon at a time, beating until stiff peaks form.  using a large metal spoon, fold the egg white mixture into the flour mix.

5.  Divide the mixture equally betwen the prepared tins.  Bake for 20 minutes or until the cakes spring back wen lightly touched.  Allow to cool for 10 minutes before removing the cakes from the tins and cooling them completely on wire racks.

6. To mke the filling, use a wooden spoon t mix together the creme fraiche, sifted icing sugar, lime zest and juice in a bowl.

7. To make the frosting, place the sugar, egg whites, quarter-cup of water and cream of tartar into the top of a double-boiler (or a bowl over a saucepan) with simmering water.  Beat on high until you have a firm mixture.  Remove from the heat and add the vanilla essence, continuing to beat until the frosting is cool and holds a stiff peak.

8. Once the frosting is make, assemble the cake by placing one cake layer on a plate.  Spread with half the filling mixture, top with the second layer followed by the remaining filling and finally the third cake.  Spread the frosting over the sides and top of the cake, swirling it on attractively with a flat knife.  The cake is best eaten on the day it is frosted.  Keep in a cool room until you're ready to serve it.

All cut up and ready to be served

Glorious!

Twelve Weeks of Christmas Cookies: Week Eleven

Another recipe with coffee this week.  I have few words this week so I'm going to get pretty much straight into the recipe. I did want to add that this is the first time I've used an electric beater for years!  I must say it was so much easier and required much less effort.  Before this is was just my wooden spoon and my arm muscles. I think I creamed the butter and sugar a bit better too because it was so easy.  Thanks to my mother for giving me her electric beater!

Warning: This cookie is super sweet with the frosting, so if you do not like super sweet then I would advise using either a cranberry glaze or a thin coating of the frosting.  I'm in a sugar coma after tasting the frosting then eating a cookie.

Espresso Cookies with Cranberry Frosting

175g unsalted butter

1 heaped cup of caster (fine) sugar

1 egg

1 Tbsp vanilla extract

2 cups flour

1/4 cup cocoa

1 tsp baking powder

3 heaped Tbsp ground coffee

3 Tbsp espresso coffee (or very very strong brewed coffee)

Sift flour, cocoa and baking powder into a bowl and set aside.  Cream butter and sugar until light and fluffy then add egg, ground coffee and vanilla extract and beat into butter and sugar.  Add dry ingredients to wet and mix with a spoon, then add espresso and mix well.  Roll dough into golf ball sized balls and slightly flatten on baking sheet.  Bake for 15 minutes at 300F then  remove from oven and let cool before frosting.

Frosting

1/2 cup frozen or fresh cranberries

1 cup water

1/2 cup sugar

1/2 cup butter

1 cup confectioners sugar

In a saucepan, simmer the cranberries, water and 1/2 cup sugar until it reaches the thick syrupy stage (about 15-20 minutes simmering) and then let cool.  Beat confectioners sugar and butter until light and fluffy then add cooled cranberry sauce.  Beat again for several minutes then spread on cooled cookies.

Week 11 Twelve Weeks of Christmas:

Twelve Weeks of Christmas Cookies: Week Ten

I made this last year as a Christmas gift for a workmate.  I placed it in a clear box with a pretty ribbon and she was thrilled at the gift; mainly at how it was presented because she said it looked so professional but also the taste.  I personally love almonds and coffee.  There isn't much I don't like really when it comes to food and flavours but almonds and coffee are definitely one of my many favourite flavours.  This isn't a cookie per se but something you could include in a gift or a cookie tray as an alternative.  This recipe comes from the Australian magazine "Super Food Ideas" which is packed with fantastic recipes each month.  I particularly love the Christmas issues because they always have great ideas.

Almond and Coffee Bean Brittle

1 1/2 cups caster sugar (fine white sugar)

1/2 cup glucose syrup

2 cups blanched almonds

1/2 cup almond kernels

2 tablespoons coffee beans, crushed

2 teaspoons vanilla extract

1 teaspoon bicarbonate of soda

Grease a 20cm x 30cm pan.  Place sugar, syrup, 1/4 cup cold water and a pinch of salt in a pan.  Cook, stirring for 5 minutes or until sugar dissolves.  Increase heat to high and bring to the boil.  Cook, without stirring for 3 to 5 minutes.  Add blanched almonds.  Cook for 10-12 minutes on low to medium heat, swirling pan occasionally or until sugar turns golden.  Remove from heat.  Meanwhile, combine almond kernels, coffee beans, vanilla and bicarbonate of soda in a bowl.  Carefully add to sugar mixture.  Stir to combine.  Pour mixture evenly over base of pan.  I used 2 x round pans because I didn't have a rectangular pan.  Set aside for 2 hours or until cooled completely.  using the end of a rolling pin, break into pieces.

Week 10 Twelve Weeks of Christmas:

Motivation Diary: 2nd December

No chance of that walk this morning; I didn't even hear my alarm go off (I turned it off and immediately went back to sleep).  I had to get Matt to pull me out of bed this morning.  SO TIRED.
Two more days of work to go this week!

I didn't post my training from yesterday so I will try and get to that tomorrow.

No Cookies This Week!

I didn't have time this weekend to participate in the 12 Weeks Of Christmas Cookies!   Boohoo!  I find my social calendar is either feast or famine;  usually I will have nothing on for weeks and then next thing you know I have things on Friday, Saturday and Sunday!  This weekend I had to go into the city on Friday evening to get a special Christmas gift, on Saturday I had a workmate's farewell and then on Sunday I had my sister, brother in law and niece over for lunch.  By the time they had left, I was just far too tired to attempt to do any more cooking and my kitchen was a mess anyway.

If I have time to today (and energy) I will try and make something this afternoon/evening.

Motivation Diary: Nov 25

I had plans to get up for a walk before work today but when my alarm went off I was feeling like a train hit me, run over me, then backed up over me.  Gah.  This is what I hate about training; I just feel soooo tired.  I was also annoyed at my alarm because I was dreaming of holding and snuggling cute baby bunnies (yes I am nuts and I dream of cute rabbits in my sleep HAHA!).  Reminds me of the days I would dream of picking up a donut and just as I was about to bite into it my mother would wake me up for school.  LOL!

No chance of me going to do any activity today after work because I have a long 11 hour shift at work today.  It is unheard of for me to be able to get up early on Fridays or Saturdays because I am usually so tired from the week... *sigh* my plans for a walk in the morning before work are sucking!

Twelve Weeks Of Christmas Cookies: Week Eight

I promise this is my last installment of Christmas Truffles.  To recap, on week six I made a traditional Christmas truffle made from a ganache.  On week seven I made a Christmas truffle from New Zealand's favourite cookbook "Edmonds Cookery Book".  This week is a healthy twist on truffles.  It's made with dates, nuts, oats and spices.  It was inspired by The Vegan Table and Oh She Glows.

Do you have a friend that is a health freak but also enjoys their sweets?  These truffles would make the perfect gift!  That is if there is enough left after you've sampled them *wink*

Christmas Truffles (The Healthy Version)

1 1/2 cups almonds

30 dates, soaked in hot water*

1/2 cup oats

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp sea salt

2 Tbsp cocoa powder

For decorating

shredded coconut

cocoa powder

sesame seeds

*I used dried dates, but if you use Medjool dates, then only use 20 and do not soak in water.

Place oats and almonds into a food processor and process until fine.  Add in dates (drained from water), cinnamon, nutmeg, salt & cocoa and process until it forms a ball or has formed a consistency to form small balls when rolled.  Using your hands, roll mixture into small balls and then roll into coconut, cocoa powder or sesame seeds.  You can use other decorations if you wish but remember to use something healthy (or else it will ruin the name ha-ha!).  Place in refrigerator to chill and harden.  These should keep for quite a while!

Week 8 Twelve Weeks of Christmas: