Lemon Chiffon

This traditional American cake is moist with a classic blend of sweet and sour baked in a 3 liter Bundt pan. A Bundt pan is a tube pan with rounded fluted sides mostly made of metal, with or without a nonstick finish.

Ingredients serve 10

Cake

6 eggs (300g)

225 g self raising flour

300 g caster sugar

3 lemon, zest and juice (150ml)

150 ml vegetable oil

Frosting

1 lemon, zest and juice

60 g soft butter

420 g icing sugar

40 ml water

Method

Preheat the oven to 170ºC normal bake. Grease or spray a tube or Bundt pan. Separate the eggs in two bowls and whisk the egg white until a soft peak is formed. Add 50 g of the caster sugar and whisk until stiff but still shiny and not dry. In the other bowl with the egg yolks add the remainder of the sugar, lemon juice and zest, oil and flour. Mix with an electric mixer until smooth and even approx. 2 minutes. Gently fold the egg whites into the batter in three portions. Pour the finished batter into the prepared tin. Bake in the oven for approx. 50 minutes. Remove from the oven and turn upside down on a tray with a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Place the frosting ingredients in the bowl of an electric mixer and whisk until smooth approx 3 minutes. Remove the tin and place the cake on a plate or cake stand. Spread the icing over the cooled cake. Sprinkle some chopped toasted macadamia or almond nuts on the icing.

Note: Always use room temperature eggs for whisking.