Ingredients
Serves 8
6 large eggs, at room temperature
300 g sugar
300 g flour
200 ml water
125 ml sunflower seed oil
16 g baking powder
8 g cream of tartar
½ lemon grated zest + juice to taste for the icing
1 vial of lemon flavouring
100 g vanilla icing sugar
Preparation
1-Pour the flour, sugar and sachet of baking powder into a bowl. Start mixing with a whisk to combine everything. Slowly pour in the water and incorporate it into the mixture.
2-Add the seed oil and mix well.
3-Take the eggs at room temperature and separate the egg whites from the yolks. Incorporate the yolks into the mixture and mix with a whisk. Add the grated lemon zest and a vial of lemon flavouring.
4-Take the egg whites that we have set aside and beat them until stiff with an electric mixer. Add a sachet of cream of tartar and mix again.
5-Now add the egg whites to the mixture one spoonful at a time, mixing delicately from the bottom up. Try to obtain a frothy and light mixture.
6-Take a chiffon cake mold and pour in the mixture.
7-Now bake: in a static oven at 165 °C or a fan oven at 150 °C for about 50 minutes.
8-After the cooking time, insert a toothpick into the cake: if it comes out dry, it is ready, otherwise wait a few more minutes and repeat the test.
9-Once baked, the lemon chiffon cake must rest upside down in its mold for 2 or 3 hours.
10-After the time has passed it should come off by itself, otherwise we can help ourselves with a knife to gently detach the edges.
11-Let’s decorate: we prepare the icing with the vanilla icing sugar and the lemon juice: we add the juice little by little and mix with the sugar until we obtain a nice thick and shiny icing. We pour it on the lemon chiffon cake creating decorations.
