Lemon Chiffon Cake
Adapted from Jo The Tart Queen
Preparation time: 20 minutes
Cooking time: 50 minutes
- 5 eggs, at room temperature
- 120g/4.24ozs. caster sugar
- 90ml/3flozs. oil
- 130ml/4.59ozs. lemon juice (about 2 lemons' worth)
- Finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 190g/6.71ozs. cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 100g/3.5ozs. caster or superfine sugar
- pinch of cream of tartar
Icing:
- 60g/2.12ozs. white chocolate
- 60ml/2.12 fl ozs. cream
- finely grated zest from 1/2 lemon
- White colouring (optional)
Step 1 - Preheat oven to 180C/350F and do not grease your chiffon cake tin. Mine was a 20cm/8inch one but this can also fit in a 22/23cm or 8.6inch one too.
Step 2 - Separate the eggs making sure not to get any yolk in the white. Set the whites aside. In a large bowl, using a balloon whisk, whisk the egg yolks and sugar until pale and fluffy. Add in the oil and whisk and then the lemon juice and zest. Sift in the cake flour, baking powder and salt in from a height.
Step 3 - Whisk the egg whites and the cream of tartar in a very clean mixer bowl (any fat or butter in the bowl will prevent it whipping up to the desired height). When the whites reach soft peaks pour in the caster sugar in a a steady stream while whipping and whip until you get stiff, glossy peaks. The test is if you can turn the bowl of meringue upside down and it doesn't move.
Step 4 - Take a quarter of the meringue mixture and using a spatula fold it into the egg yolk mixture. Add the remaining egg white in three batches making sure that no streaks remain. Pour into the chiffon cake tin and bake for 45 minutes or until a skewer inserted comes out clean. Allow to cool completely in the tin. Do not try to remove from tin until completely cold.
Step 5 - Invert the cake resting it on the side "legs" to cool. Using a palatte knife, gently ease the cake away from the tin and slide it between the cone and the cake. Trim the base of the cake if needed.
Step 6 - Melt the white chocolate and the cream together until liquid. Add the lemon zest and the white colour if using and stir until smooth. Allow to cool and thicken a little in the fridge before pouring on top and down the sides.