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 sugarInstructions
For the cake. Whip the egg whites with a dash of cream of tartar, add the 10g sugar and beat to a stiff meringue. In another bowl, beat the egg yolks with all the other ingredients until well mixed. Fold the meringue gently, but thoroughly, through the cake mix. Pour into one medium cake Tim, or two small sandwich tins. Bake at 170 degrees for about 20 minutes. Decorating the cake. Mix some lemon juice with some of the lemon curd – to thin it, but ideally not as runny as in my picture. Spread about three quarters of the lemon curd on the cake and sandwich two layers together. 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.You might also enjoy
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