Wednesday, 11 January 2017
LEMON CHIFFON CAKE
7 egg yolks
1/4 cup caster sugar
1/4 teaspoon salt
4 tablespoons canola oil
finely grated rind 2 medium sized lemons
4 tablespoons lemon juice
110 grams self-raising flour, sifted
7 Egg whites
1/2 teaspoon cream of tartar
2/3 cup caster sugar
preheat oven to 170 c. use 24cm springform tin, line bottom of tin with baking
paper. leave the rest ungreased. If you have a tube tin use it instead.
using an electric mixer, beat egg yolks with sugar till pale, then add in salt and oil.
beat for 2 minutes.
add in rind and juice and mix well. Fold in flour until just combined. put aside.
using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
gradually add in sugar, beating at high speed until stiff peaks form.
gently fold egg white into egg yolk batter in 3 batches, until fully combined. (do not overmix)
pour batter into UNGREASED tin. tap the tin a few times on table top to get rid of any trapped air bubbles in the batter.
cook for 50-60 minutes or until cooked. (When lightly pressed, the cake will spring back)
immediately upon removing the cake from the oven, place a wire rack on top of the tin and turn so the tin is now upside down.
let the cake cool completely in the upside down tin .
to remove cake from pan, run a thin bladed knife or a palette knife around the side of the tin.
dust with snow powder.
3 tablespoons or icing sugar
1 1/2 tablespoons cornflour
sift both together. store leftover snow in a container.
keeps like icing sugar.
I served this cake as a dessert with cream, mixed berries and lemon sauce.