Lemon Chiffon Cake

Delicious light lemon cake... great with raspberry mousse.. Excellent for decorating

• Ready In: 1 hr 15 mins
• Yields: 2 six inch or 1 nine inch

Ingredients

• 150  g cake flour
• 60  g granulated sugar
• 1 1⁄2 teaspoons baking powder
• 5  large  egg yolks
• 80  ml  vegetable oil
• 3  lemons, juice and zest of
• 5  large  egg whites
• 150  g granulated sugar

Directions

1. Prepare two 6 in roundcake pans or one 9 in round cake pan by greasing ONLY THE BOTTOM!
2. Sift together the cake flour, 60 grams of sugar, and baking powder.
3. Stir the dry ingredients into the egg yolks, oil, lemon juice, and zest. Thoroughly mix batter making sure it is free of lumps before adding the meringue.
4. Prepare and italian meringue with the egg whites and the 150 grams of sugar, whipping the meringue until its firm, but not stiff or dry.
5. While the meringue is slightly warm fold it into batter.
6. Pour batter into the prepared pans and bake the cake at 350°F for 35-45 minutes, or until browned and the cakes spring bake to the touch.
7. Cool completly in the pans before unmolding.