This recipe was given by a friend (Gan) last year but only baked it last weekend.
The texture of this cake is between sponge cake and Butter cake. It taste good also if without the chocolate topping.
sponge mix - 250G
self raisin - 50G
Ovellete - 1 1/2 tsp (one and half tsp)
Egg (grade A) - 4
Water - 1 tbsp
Butter - 125G
Lemon juice - 1 tsp or lemon paste 1/2 tsp
Grated lemon peel - 1 tsp
Cooking Chocolate - 200g
Dry coconut - 40g
1.) preheat the oven to 180 degree Celsius.
2.) Add in all ingredient (A) into a mixing bowl (except water) . Use low speed to mix till all mix well then change to high speed to mix.
3.) When the mixture (2) change to cream colour then add in water and continue use high speed to mix till fluffy. (same method as doing sponge cake) . If the mixture is fluffy, to test the mixture; draw an "O" and count to 10 if the mixture did not sink means "OK" then leave a side then we continue with (B).
4.) Prepare another mixing bowl, add in butter,lemon juice and grated lemon peel. Use high speed to mix till light and fluffy.
5.) Add the (2) to (3)-(the butter mixing bowl). Use medium speed to mix it and lastly use low speed to mix it till well combined.
6.) Place the mixture to 9" square baking tin and bake for 20- 25 minutes or golden brown and cooked.
7.) While baking the cake, use double boil method to melt the chocolate.
8.) When the cake cooked. Remove ,invert tin and leave to cool.
9.) when the cake is cool then spread the melted chocolate on top of the cake and sprinkle the dry coconut on the chocolate. Keep in Fridge before serve it.