Ingredients
4 egg yolks
4 egg whites
115 grams sugar
60 mls milk
65 grams butter
80 grams flour
pinch salt
1 tsp vanilla extract
1. Pre-heat oven to 170ºC.
2. Sift dry ingredients (plain flour, baking powder and salt) together with a wire strainer.
3. Place a stainless steel bowl over a double boiler and melt milk, honey and unsalted butter together. Keep mixture warm aside.
4. Beat egg yolks with a whisk until light and fluffy. They should at least triple in volume and be very light in colour.
5. Make meringue – using an electric hand-held mixer, beat egg whites until foamy, then add half of the caster sugar and continue beating until soft peaks form. Add remaining caster sugar in and beat until egg whites are glossy and stiff peaks form.
6. Gently pour butter mix into whipped egg yolk and mix well with a whisk.
7. Sift dry ingredients one more time over the butter-egg mixture and fold through to mix with a whisk. Add lemon zest and juice in and mix well.
8. Add half of the meringue to the batter and fold through evenly with a whisk. Add remaining half of the meringue to the batter and gently fold through completely.
9. Pour batter into an un-greased 18-cm chiffon cake pan or round 6 inch pan. Bake for 30-40 minutes.
10.Remove cake pan from oven and invert it on a cooling rack. Leave to cool.
P.S
you can always add fresh squeezed lemon and rind for a fresh spring or hot summer day!
Honey can add a zing too!
P.S
you can always add fresh squeezed lemon and rind for a fresh spring or hot summer day!
Honey can add a zing too!
