For a super light and lovely looking Easter cake recipe (opens in new tab), give this wonderful lemon chiffon cake a go and your guests will be more than impressed. It makes a lovely Spring dessert recipe (opens in new tab), whether you're entertaining or just have the family round for a cup of tea.
HOW TO MAKE LEMON CHIFFON CAKE
Ingredients
- 7 eggs, separated
- 1tsp salt
- 90ml vegetable oil
- zest and juice of 2 lemons
- 2tsp vanilla extract
- 325g plain flour, sifted
- 300g caster sugar
- 3tsp baking powder
- ½tsp cream of tartar
For the icing:
- 225g icing sugar
- juice of 1-2 lemons
- edible violas, to decorate
You will need:
- a 25cm, loose-based deep cake tin, oiled and the base and sides lined with baking parchment
Method
- Heat the oven to 150C, gas 2. With an electric hand whisk, beat together the egg yolks, 55ml water, salt, oil, lemon zest and juice, and vanilla until smooth. Slowly add the flour, sugar and baking powder. You will have a smooth batter.
- Whisk the egg whites and cream of tartar until stiff and glossy. Gently fold the whites into the batter in 3 stages, using a metal spoon so as not to beat out the air. Gently pour your batter into the tin and once filled, used a sharp knife to gently cut through the batter to prevent any large air bubbles forming inside. Bake on the lowest rack of the oven for 50-55 minutes or until a skewer comes out clean. Invert the cake immediately onto a baking tray on a wire rack and leave to cool completely before removing from the tin.
- To make the icing, sift the icing sugar into a bowl and stir in the lemon juice gradually until it’s smooth and glossy. You want it to be quite thick. Put the cake onto a cake stand or plate. Spoon the icing into the centre of the cake, spread it out with a spoon and allow it to run down the sides. Decorate with the violas.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
-
Lemon and thyme baked rice pudding
By Rosie Conroy • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published
-
King Charles and Queen Camilla gaze into each other's eyes as they cut cake during romantic moment on royal outing
King Charles and Queen Camilla looked so loved up as they appeared in Colchester
By Caitlin Elliott • Published
-
Queen Elizabeth and Prince Philip’s wedding anniversary: a look back at the stunning dress, jewelry and cake
Today would’ve been the 75th wedding anniversary of Queen Elizabeth II and Prince Philip
By Jack Slater • Last updated