Lemon Chiffon Cake

Inspired by a recipe in The Guardian by Rajneet Gill, but adapted to be a quarter of the size and to be gluten and dairy free, this a wonderfully light and fresh-tasting cake.

You can find the original non-gluten-free recipe in The Guardian.

Lemon Chiffon Cake

Lemon Chiffon Cake

Ingredients

For the cake
  • Butter, for greasing
  • 1 large egg, separated
  • dash, cream of tartar
  • 10g + 35g golden caster sugar
  • 12ml neutral oil
  • 12ml water
  • 45g self-raising flour
  • Zest of 1 lemon
  • A pinch of salt
For decoration
  • Lemon Curd
  • Lemon Juice
  • Elmlea Plant, whipped
  • Icing sugar
 

Instructions

For the cake.
  1. Whip the egg whites with a dash of cream of tartar, add the 10g sugar and beat to a stiff meringue.
  2. In another bowl, beat the egg yolks with all the other ingredients until well mixed.
  3. Fold the meringue gently, but thoroughly, through the cake mix.
  4. Pour into one medium cake tin, or two small sandwich tins.
  5. Bake at 170 degrees for about 20 minutes.
Decorating the cake.
  1. Mix some lemon juice with some of the lemon curd – to thin it, but ideally not as runny as in my picture.
  2. Spread about three quarters of the lemon curd on the cake and sandwich two layers together.
  3. Fold the remaining lemon curd into the whipped Elmlea, along with a little icing sugar and use this to cover the outside of the cake.

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