Wicklewood's Lemon Chiffon Sponge (Gf)
Ready In: 2 hrs 25 mins
Serves: 8
Ingredients
Sponge
- 2 eggs
- 3 ounces caster sugar
- lemon zest
- 2 ounces gluten-free flour, mix
- 1⁄4 teaspoon xanthan gum
Mousse
- 2 eggs, separated
- 3 ounces caster sugar
- 1 lemon, juice and zest of
- 2 tablespoons water
- 1 tablespoon gelatin
- 4 ounces low fat fromage frais
Icing
- 1 tablespoon lemon juice
- 4 ounces icing sugar
Garnish
- lemon zest
- caster sugar
Directions
- Preheat the oven to 180c
- Grease and line an 8in loose bottomed cake tin.
- Whisk the eggs, sugar and zest together until it becomes light and fluffy.
- Gently fold in the sieved flour mix and xanthan
- Pour into the prepared baking tin and bake for 25 mins.
- Transfer to a cooling rack
- When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
- Separate the eggs and whisk the whites until forming soft peaks, set aside,.
- Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
- Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
- Allow to cool then whisk in the yolk mixture.
- Fold in the fromage frais.
- Wait until the mixture begins to set, then fold in the whites
- Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
- To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
- Pour over the top of the cake and spread evenly to the edges
- Carefully remove the cake from the baking tin and transfer to a serving dish.
- Decorate with shreds of lemon peel dredged in caster sugar.
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