Lemon chiffon cake with passionfruit icing

Lemon chiffon cake with passionfruit icing

By
From
Feasting
Serves
12
Photographer
Elisa Watson

This is my son Cooper’s favourite cake and you’ll usually find a version sitting on our kitchen bench. Light and fluffy, a chiffon cake gets it height from whipping air into the egg whites. You’ll need an angel cake tin – just don’t be tempted to oil it, because the cake will fall out.

Ingredients

Quantity Ingredient
8 eggs, separated
345g caster (superfine) sugar
190ml grapeseed oil
190ml fresh lemon juice
1/2 lemon, zest
225g self-raising flour, sifted

Passionfruit icing

Quantity Ingredient
125g icing (confectioners’) sugar
3 tablespoons passionfruit pulp

Method

  1. Preheat the oven to 180°C.
  2. Place the egg whites in a large mixing bowl and whisk with an electric mixer until soft peaks form. Slowly add 115 g of the sugar and continue whisking until the egg whites are stiff, but not too dry.
  3. In a separate bowl, beat the egg yolks and the remaining sugar with an electric mixer until light and fluffy. Add the oil and continue beating for a couple of minutes, until well combined. Add the lemon juice and lemon zest, and mix well.
  4. Gradually add the flour to the egg yolk mixture, beating well in between each addition to make sure the flour is fully incorporated. Gently fold in the egg whites using a metal spoon.
  5. Pour the mixture into an angel cake tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
  6. Remove the cake from the oven and immediately invert onto a glass bottle, such as a wine bottle, with the neck sitting in the tin’s central funnel. Leave to cool completely.
  7. To make the icing, sift the icing sugar into a bowl, add the passionfruit pulp, and whisk until combined. The icing should have the consistency of thick cream.
  8. Once the cake is cool, run a knife around the outside of the cake and the central funnel. Lift the base out of the tin, then use a knife to ease the cake off the base.
  9. Pour the icing in a thin stream over the cake, and let it spread as it falls.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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