cake - Lemon Chiffon Cake, gluten free, dairy free
By tinathorn
Ingredients
- 3 large eggs, separated
- 1/2 tsp. white wine vinegar
- 110 g caster sugar, plus an extra 1 tbsp.
- A pinch of salt
- 65 ml sunflower oil
- The zest of 4 lemons and the juice of 2
- 110 g rice flour
- 1/4 tsp. bicarbonate of soda
- A little icing sugar for dusting (optional)
Details
Adapted from greatbritishchefs.com
Preparation
Step 1
Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4 and grease (with oil if you are making this dairy free) and line a 7-inch deep round tin with baking parchment.
Whisk the egg whites with a pinch of salt to soft peaks. Add the 1 tbsp. of caster sugar and whisk to stiff peaks, then whisk in the vinegar and set aside.
Whisk the egg yolks, remaining caster sugar, oil, lemon zest and juice in a large bowl. Sift over the rice flour and bicarbonate of soda over the wet ingredients and mix in.
Fold the egg whites into the lemon batter with a large metal spoon and pour the mixture into your prepared tin. Bake for 40 – 45 minutes or until an inserted skewer comes out clean.
Leave to cool in its tin completely on top of a wire rack before turning out. Once completely cool, sift over a light dusting of icing sugar. This cake is also lovely sliced horizontally in half and filled with fresh, tangy lemon curd.
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