Here's a sweet and zesty cake to tingle your taste buds! Perfect for a summer party, this Zesty Lemon Chiffon Sponge is the ideal choice for a tea party centerpiece, which should come in handy with garden season approaching.
While the recipe calls for a tube cake tin, such as our bundt cake selection, you could always swap this for a regular sponge shape, depending on your preference (and desire to show off).
Whether you're looking to upgrade your plain sponge, or need a fresh alternative to lemon drizzle cake, this recipe is sure to exceed your expectations! This recipe was originally posted by Carol over at All Recipes - be sure to check it out here
Ingredients:
For the Sponge:
- 250g of cake flour
- 1 tbsp of baking powder
- 1 tsp of salt
- 100g of caster sugar
- 125ml of vegetable oil
- 6 egg yolks
- 180ml of water
- 1 tablespoon of lemon zest
- 6 egg whites
- 1/2 tsp of cream of tarter
- 150g of caster sugar
- 8 lemon slices or grated zest
For the Lemon Cream:
- 150g of caster sugar
- 2 tbsp of plain flour
- 2 tbsp of grated orange zest
- 125ml of orange juice
- 2 tbsp of fresh lemon juice
- 1 egg
- 250ml whipping cream (whipped)
Step 1 - Preheat your oven 180 degrees (gas mark 4).
Step 2 - In a large bowl, combine the flour, baking powder, salt and 100g of sugar. Add the oil, egg yolks, water and lemon zest, then beat with an electric mixer until smooth.
Step 3 - In a clean bowl, beat the egg whites and cream of tarter until the mixture forms peaks. Gradually add in 150g of sugar and beat until stiff and shiny.
Step 4 - Fold a third of the whites into the cake mixture, then quickly fold in the rest until there are no streaks.
Step 5 - Add the mixture into your cake tin, and bake in a preheated oven for 60 mins, or until a skewer comes out clean.
Step 6 - To make the filling, heat the flour, caster sugar, orange juice, lemon juice, orange zest and egg, over a medium heat.
Step 7 - Cook the mixture until thickened, then allow it to cool completely before folding in the whipped cream.
Step 8 - Once the cake is fully cooled, carefully remove it from the tin, and slice it into three, equal layers.
Step 9 - Fill each layer with the cream filling, before adding the rest on top, and decorating with either lemon slices or zest.
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