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)

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.