“Will you still love me tomorrow?”

Lime 'n Lemon Quark Cream CakeOne 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 cake with a tangy quark cream … light, moist, flavourful and gone quick! Lime 'n Lemon Quark Cream Cake 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.Philips AirFryer & ThermomixThe mind is 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! Philips AirFryer.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! Lime 'n Lemon Quark Cream Cake 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! Lime 'n Lemon Quark Cream Cake 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! LimesA 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 … Ottolenghis Preserved Limes … and a few jars of lemon curd. That found exciting use in Strawberry & Whipped Lemon Curd Napoloeans, Lavender Chiffon Cake with Whipped lemon Cake FrostingStrawberry & lemon Curd Shortbread and also a repeat of Chocolate Buckwheat Lime Curd Tart. I plan to make a few more jars this year too! Baking with Lemon CurdI  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.

[print_this]Recipe: Lemon Quark Cream Cake
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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

  • 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


  1. Sponge
  2. 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. 
  3. Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer}
  4. Sift the flour, baking powder and salt. Reserve.
  5. 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}
  6. Preheat the AirFryer to 160C at this time …
  7. Gently add the flour mix and fold through, followed by the olive oil and milk.
  8. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown
  9. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  10. Lime ‘n Lemon Quark Cream
  11. 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.
  12. Assemble
  13. 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}
  14. Moisten the layers with the simple sugar syrup.
  15. 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}
  16. 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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“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.”
Sally Edwards

Philips Foodathon“Has it come? Is it here yet? When can we have the 80% less fat French fries Mama?“…questions that the teen shot at me faster than I could answer but all well worth it! The ‘it’ in question was the Philips AirFryer I was lucky to win at a recent food event called Foodathon in the NCR, North India.

Philips AirfryerWhen sketchy event details started making the rounds on FB, we giddily thought it was going to be an ‘eat till you drop‘ event, a food marathon of sorts! Such a happy feeling. The suspense finally ended with the formal invite…

FOODATHON is a platform that will host the city’s online food influencers and connect them relevant brands. The event would see multiple angles of food represented in the form of food and lifestyle bloggers, F&B brands, photographers and experts. The primary sponsor for the first FOODATHON is Philips, and hence the event is being called the Philips FOODATHON. Our other sponsors include The [V] Spot Café and Dunkin Donuts.

Philips FoodathonThe event itself was packed with food related stuff. I got in late {post lunch} so missed the Philips AirFryer demo. I really wanted to experience it in ‘action’ as I had missed the launch which was held this summer as I was off to Goa!

Hemant SudThere was a interesting talk on food photography by ace photographer Hemant Sud who  talked us through the different genres of photography,  limitations of the camera, common issues that crop up from time to time related to shooting food, and commercial food photography.

Darren ConoleThere was also a plating / food presentation by Executive Chef Darren Conole at the Shagrila, New Delhi. I’ve met him a few times, most recently at the MasterChef breakfast meet. He has a great sense of humour and is a good orator like Hemant Sud. Together, they kept us in splits! Darren did a  small demonstration on old school or classic food plating which is the way we grew up looking at food …. flat across a plate, almost ‘scattered‘,  ‘relaxed‘ and quite nostalgic!

Styles of food plating contemporary vs classic old schoolObviously loads has changed since we grew up. The contemporary style of plating {the plating I did on the left above} is more dramatic, vibrant and ‘built upwards’ as opposed to plated horizontally. The comparison was refreshing. Points to consider while plating – the choice of platter, colours and layering of food, focal point and importantly garnishes. I enjoyed the talk, though spent a lot of time giggling with the girls!Philips Foodathon The demo was followed by a short crisp talk by Sid Khullar about blogging, the connect, the learning curve and making money from blogging. He conducted a quiz, where some of us who answered correctly were asked to participate in a contemporary food plating contest. I was picked one of two winners.

FoodathonThe concept of  a Foodathon is good though I’m not too sure that the location sponsor V Spot Cafe was geared up for an event of the scale, or if it was the best location. On our way out we were handed boxes of Dunkin Donuts Diwali Special boxes, tees from Philips Foodathon and colourful coffee mugs from V Cafe.

Dunkin Donuts Diwali Giftin PackThe donuts created to herald Diwali, the Indian festival of lights, are quite a nice idea. The garnish and  flavours match traditional flavours like cardamon, pistachio  saffron etc, the colours vibrant & festive. The son dived into the box … “Mmm NICE! Just like the ones we had in Sydney!”

Philips AirfryerWhen the AirFryer arrived I wasn’t prepared for the size and ergonomic design. It took my breath away. How pretty and how simply put together! We used it … LOTS! First out French Fries…that’s the ‘signature dish’ that the fryer is well known for and one that uses 80% less oil. It’s true. 2-3 large potatoes, 1 tbsp oil and seasoning is all it takes to deliver this deliciousness.

French fries Philips AirfryerThen the super excited lad marched me to make crumb fried chicken and potato crisps, both winners! How crisp can crisp be? Outstanding stuff, minimum oil, minimum fuss and easy clean up! The fryer was now on a roll. Philips Airfryer Next morning saw French Toast {which did get a little caught on the grill} but I’m learning as I go, then for lunch paneer tikka, and the left over marinade went over baby potatoes!

Philips Airfryer New Baby Potatoes & Paneer TikkaDessert was chocolate lava cake. Cake because Sangeeta mentioned in her post that at the demo they said that the AirFryer bakes too. I HAD to have a go. Followed the recipe from the AirFryer cookbook but used whole wheat instead of plain flour. The cakes was slightly on the sweeter side yet had wonderful texture. Gooey, chocolaty and warm, these were done in 4 minutes flat! {The paneer tikka took longer than the book said. The recipes for both the baby potatoes & cottage cheese was my own}.

Philips Airfryer Whole Wheat Choc Lava CakeThe fryer is quite exciting. I believe it can do loads of veggies too. The only negative is the small size therefore limiting the amount you can cook at a go, so for parties etc it can mean waiting between lots.

Philips AirFryerOtherwise it’s simple to operate, has an alarm which is a great built in feature, is kid friendly, really easy to clean up, designed beautifully with smooth knobs and the mesh ‘drawer’, and a retractable wire {like the Thermomix}. The AirFryer and Thermomix are ‘counter cousins’ in my kitchen now, black & white, sitting side by side!AirFryer that bakesI got even more adventurous yesterday and baked a cake in the AirFryer! I believe that the AirFryer comes with it’s own special cake tin. Mine didn’t but I found a tin that fit. The cake post is up next, so please stay tuned. Yes, it’s a Fryer that bakes cakes too … and it’s darned good! Good for people on diets or restricted diets, good for kids and a good lifestyle kitchen appliance in general!

{Disclaimer: I have not been paid anything for this review, nor have the sponsors asked me to write a review on the appliance. All views are my own.}

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Also find me on The Rabid Baker, The Times of India

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