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Golden Lemon Cake

Ingredients:

Lemon Custard Filling
Pinnacle Instant Custard – 110g
Lemon Juice – 100g
Water – 300g
Unsalted Butter (Melted) – 60g

Base Cake
Butter Cake Mix Code:NC – 1000g
Unsalted Butter – 300g
Pinnacle Margarine – 300g
Whole Eggs – 550g
Lemon Oil – 5g
Lemon Zest – 2.5g

Lemon Chocolate
White Chocolate – 220g
Oil – 5g
Lemon Yellow Colour (Oil Base) – 2g

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Baking Step:
  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.
Lemon Chocolate Baking Step: 
  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.