Lemon chiffon cake

Name: Lemon chiffon cake
Ingredients: 120 ml/4 fl oz/½ cup fromage frais or crème fraîche; 15 ml/1 tbsp lemon juice; 115 g/4 oz/1 cup icing (confectioners’) sugar, sifted; 2 eggs, separated; grated rind and juice of 1 lemon; 15 ml/1 tbsp gelatine; 120 ml/4 fl oz/½ cup fromage frais or crème fraîche; butter, for greasing; 2 eggs; 50 g/2 oz/½ cup plain (all-purpose) flour, sifted; lemon shreds, to decorate; 75 g/3 oz/6 tbsp caster (superfine) sugar; grated rind of 1 lemon

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Split a light lemon sponge cake in half horizontally, then fill with a lovely thick layer of lemon mousse to give it a tangy centre. Top with a lemon icing and lemon zest and you have the most lemony cake. Keep this for one day in the refrigerator, or freeze for two months, undecorated.

Ingredients

butter, for greasing
2 eggs
75 g/3 oz/6

Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round loose-based cake tin (pan).
Whisk the eggs, sugar and lemon rind until mousse-like. Fold in the flour, then pour into the cake tin.