Split a light lemon sponge cake in half horizontally, then fill with a lovely thick layer of lemon mousse to give it a tangy centre. Top with lemon icing and lemon zest and you have the most lemony cake.Keep this for on day in the refrigerator, or freeze for two months, undecorated.

butter for greasing

2 eggs

6 tbsp superfine sugar

grated rind of 1 lemon

1/2 cup all purpose flour,sifted

lemon shreds, to decorate

For the filling

2 eggs,separated

6 tbsp superfine sugar

grated rind and juice of 1 lemon

1 tbsp gelatine

1/2 cup fromage frais or creme fraiche

for the icing

1 tbsp lemon juice

1 cup confectioners sugar, sifted

1. Preheat the oven to 350 F. Grease and line a 8in round loose-based cake pan.

2.Whisk the eggs, sugar and lemon rind until mousse like. Fold in the flour, then pour into the cake pan.

3. Bake for 20-25 minutes, or until the cake springs back when lightly pressed in the centre. Turn on to a rack to go cold. Clean the cake pan.

4. Remove the lining paper. Split the cake in half horizontally and return the lower half to the clean cake pan.

5.To make the filling, put the egg yolks, sugar,lemon rind and juice in a bowl. Beat with an electric whisk until thick, pale and creamy.

6. Pour 2 tbsp water into a small heatproof bowl and sprinkle the gelatine on top. Leave until spongy, then set the bowl over simmering water and stir until dissolved. Cool slightly, then whisk into the yolk mixture. Fold in the fromage frais or cream fraiche.

7. When the filliing mixture begins to set, whisk the egg whites in clean, grease free bowl until they form soft peaks. Stir a spoonful into the mousse mixture to lighten it,  then fold in the rest.

8. Pour the filling over the sponge in the cake pan, spreading it to the edges.Put the second layer of spongeon top and chill until set.

9. Slide a knife dipped in hot water between pan and the caketo loosen it, then transfer the cake to a serving plate.

10. To make the icing, add enough lemon juice to the icing sugar to make a thick, spreadable icing. Pour over the cake and spread to the edges. Decorate with lemon shreds.




You can leave comments by clicking here, leave a trackback at https://stepbysteprecipe.com/lemon-chiffon-cake/trackback/ or subscribe to the RSS Comments Feed for this post.