Lemon chiffon cake
Method
- Preheat oven to 180°C-190°C fan forced (200°C-210°C normal).
- Mix together the flour, sugar, salt and baking powder. Then make a well in the centre and add the egg yolks, cold water, vegetable oil and the zest of 2 lemons. Gently mix until smooth using a wooden spoon.
- Place the egg whites and cream of tartar in another bowl and beat with a hand mixer until stiff peaks form.
- Using a spatula, gently fold half the batter into the flour mixture until just combined. Then fold in the rest and mix until just combined.
- Pour the mixture into a greased and lined springform cake tin, give it a little tap and cook in the oven for about 1 hour until a skewer comes out clean.
- When ready, allow the cake to cool in the tin and then transfer to a rack.
- To make the icing, mix the icing sugar with 2½ tbsp lemon juice, the melted butter and the grated rind of 1 lemon. Then spread the icing on top of the cake, allowing some to drip down the sides, slice and serve.
Ingredients
- 2 cups plain flour
- 1½ cups white sugar
- 1 tspn sea salt flakes
- 1 tbsp baking powder
- 7 egg yolks
- ¾ cup cold water
- ½ cup vegetable oil
- 3 lemons
- 8 egg whites
- ½ tspn cream of tartar
- cooking oil spray
- 1½ cups icing sugar
- 2½ tbsp unsalted butter, melted
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