Lemon Chiffon Cake

Special Occasion Frosted Lemon Chiffon Cake recipe from Bernadette Hogg, NZ House & Garden’s food writer and baking expert. Bernadette made this cake at the NZ House & Garden reader event held at the Jo Malone flag ship store in Auckland's Britomart.

Lemon Chiffon Cake
2 cups flour
1 ¼ cups sugar
2 ½ teaspoons baking powder
7 tablespoons cooking oil
1/3 cup lemon juice
3 tablespoons cold water
1 teaspoon each of finely grated lemon zest and vanilla essence
3 egg yolks
8 egg whites
1 teaspoon cream of tarter

Filling
250ml crème fraiche
½ cup icing sugar, sifted
Zest of a small lemon plus 2 teaspoons of juice

Frosting
1 cup sugar
4 egg whites
¼ cup cold water
½ teaspoon cream of tartar
1 tablespoon vanilla essence

To make the cake, pre-heat the oven to 160 C.  Line the bases of 3 x 20cm round sponge tins.  Grease the lined bases and dust with flour, tapping out any excess.  Sift the flour, 1 cup of the sugar and baking powder into a large bowl.  In a separate bowl, beat the oil, lemon juice, water, zest, vanilla essence and egg yolks until just combined.  Add to the flour mixture and beat on medium speed until smooth.  Place the egg whites into a clean bowl and beat until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually add the remaining ¼ cup of sugar a tablespoon at a time, beating until stiff peaks form.  Using a large metal spoon, fold the egg white mixture into the flour mix.  Divide the mixture equally between the prepared tins.  Bake for 20 minutes, or until the cakes spring back when lightly touched.  Allow to cool for 10 minutes before removing the cakes from the tins and cooling them completely on wire racks.

Filling – In a bowl mix together the crème fraiche, sifted icing sugar, lemon zest and juice.

Frosting – Place the sugar, egg whites, cold water and cream of tartar into the top of a double-boiler with simmering water.  Beat on high until you have a firm mixture.  Remove from the heat and add the vanilla essence, continuing to beat until the frosting is cooled and holds a stiff peak.  Once the frosting is made, assemble the cake by placing one cake layer on a plate.  Spread with half the filling, top with the second layer, followed by the remaining filling and finally the third cake.  Spread the frosting over the sides and top of the cake, swirling it on attractively with a flat knife.  Keep it in a cool room until you are ready to decorate and serve the cake.