Baking | Lime ‘n Lemon Quark Cream Cake … the Philips AirFryer that bakes too! Recipe
“Will you still love me tomorrow?”
One bite of Lime ‘n Lemon Quark Cream Cake later, “This is really nice. Will you now not use the Thermomix Mama?”, asked a small voice. Then, “Ummm, may I have another slice please? ”. The Philips AirFryer has caught my interest. Call it a new toy, an innovation or a creative idea, it’s here to stay. It’s my new passion, has me smitten. I baked a cake in it a few days ago! Almost a fatless sponge cake {if you don’t take into account 2 tsps of olive oil} which ended up a layered with a tangy quark cream … light, moist, flavourful and gone quick! I treaded very gingerly, knowing from recent experience that the AirFryer can bake, but a cake? The bee in my bonnet will not sit still until I explore, so it was time for cake. A quick check meant my most oft used 7″ round cake tin was a perfect fit, and so I whirred the batter in the Thermomix.The mind was still amused by the lads question. I wanted to show him that I would still love the TM forever. The cake was my effort to show him the best of both worlds, a pairing, or a jugalbandi. It worked! This is in no way an attempt to prove that the AirFryer is an oven. It’s primary role is one of a fryer that uses less oil, a LOT less oil. It is far easier to clean up than scrubbing the pan! Also, how cool is it that there is no ‘turn over when one side is done‘ step involved. It has a nifty timer … leaves you ‘hands free‘ to chop the salad, wash the dishes, clear the counter … or sing to the dog! An added bonus is that it bakes too. Surprisingly enough, the cake was ready in 15 minutes. The AirFryer behaves like a fan forced oven. The cake was slightly domed when I took it out. I leveled it while frosting, and ran the ‘dome’ in the Thermomix to make cake crumbs. I pressed those into the sides of the cake … nothing wasted! We’ve had a miserable few dark and dull days here in North India, smoggy and bleak. The sad bit is that it’s man made! The NASA satellite has reported that the environmentally hazardous smog is attributed to farm fires {stubble burning} in the state of Punjab that lies to our North. My rather off colour cake pictures are therefore also attributed to the same! A very sweet neighbour sent me limes from her tree a few days ago…beautiful, organic, unwaxed, seedless limes. her tree is ready to keel over with the fruit and I was a very grateful recipient. Last years crop that was gifted to me made some preserved lemons from Ottolenghi … … and a few jars of lemon curd. That found exciting use in Strawberry & Whipped Lemon Curd Napoloeans, Lavender Chiffon Cake with Whipped lemon Cake Frosting, Strawberry & lemon Curd Shortbread and also a repeat of Chocolate Buckwheat Lime Curd Tart. I plan to make a few more jars this year too! I made some Lime Pistachio & Craisin Cookies yesterday which the kids loved {pictures still in the camera}, and a lime or two perked up this cake. Light and citrusy with a delightful twang of quark, it was a nice way to cheer up the dreary day! Clearer days are forecast by then end of the week. Oh and BTW, you can easily bake this cake in an oven, the good old way!
Thank you Indiblogger for picking me a winner for the Del Monte recipe contest. I am pleased {read very thrilled} to have won a Samsung Netbook. The recipe I created was a Tropical Cream Pie.
Recipe: Lemon Quark Cream Cake
Summary: An almost fatless sponge cake layered with a tangy quark cream … light, moist, flavourful and gone quick!
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:
- Sponge Cake
- 3 eggs
- 75g raw sugar {or powdered sugar}
- 75g plain flour
- 1tsp baking powder
- pinch salt
- 2tsp extra virign olive oil
- 1tbsp 2% milk
- 1tsp pure vanilla extract
- 1/4 tsp lemon extract
- zest of 1 lime
- Lime ‘ Lemon Quark Cream
- 200g low fat cream, chilled
- 150g home made quark, well drained
- 3-4 tbsp raw sugar {increase if required}
- 1/4 tsp lemon extract
- Juice of 1/2 lime
- Simple sugar syrup
- 3 tbsp sugar
- 2 tbsp water
Method:
Sponge
Preheat oven if using to 180C. If using the AirFryer, you can preheat it to 160C just before you begin folding the flour mix in as it requires only 5 minutes to preheat.
Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer}
Sift the flour, baking powder and salt. Reserve.
Beat the eggs with raw/powdered sugar, pure vanilla extract and lemon extract in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}
Preheat the AirFryer to 160C at this time …
Gently add the flour mix and fold through, followed by the olive oil and milk.
Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown
Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
Lime ‘n Lemon Quark Cream
Whip cream with sugar and lime extract until medium peaks form. Add the quark and lime juice. Whip again until smooth and firm. Taste & adjust sugar if required. The cream will be thick enough to spread.
Assemble
Slice cake into 2 horizontal layers. If the top is slightly domed, you might like to level it. {Reserve the trimmings and run in processor to make cake crumbs}
Moisten the layers with the simple sugar syrup.
Sandwich and frost cake with the cream. Allow it to sit for about 30 minutes for the flavours to mature {chill in the fridge if the weather is warm, else leave on counter}
Note: You can simmer a few slices of lime in the sugar syrup for a couple of minutes, then drain, dust with sugar and use as garnish.
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Also find me on The Rabid Baker, The Times of India