Lemon Chiffon Cake

This is a super light and fruity sponge which will make you weak at the knees due to its glory. Wow, I have really bigged this up....It might not be that amazing but it is good.

The reason it is so light is that it has no butter in it so it is also a little bit better for you but it is still cake so lets not lie to ourselves.

I then iced it with buttercream in the middle and plain old normal icing for the top. Just as a note know, going sparingly on the icing because the buttercream can really weigh it down.

Ingredients:
Cake:
150g caster sugar
80g plain flour
1/2 a teaspoon baking powder
4 eggs, separated
3 tablespoons sunflower oil
Zest and juice of 3 lemons
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Buttercream:
60g butter
120g icing sugar
1 tespoon lemon juice

Icing:
70g icing sugar
As much water as needed

Method:
Preheat the oven to 150 degree celsius fan

Setting aside a tablespoon of the sugar, mix the rest with the flour and baking powder in a bowl. In a second bowl whisk the egg yolks with the oil, lemon juice and zest and vanilla. In a third bowl, whisk the egg whites and the cream of tartar with an electric whisk until stiff peaks. Then add the tablespoon of sugar and whisk for 20 seconds. Add the egg yolk mixture in to the dry ingredients and mix, then fold the egg whites in two batches.

Transfer the mixture into two 20cm shallow sponge tins which have been greased with sunflower oil. and give them a couple of swift taps on your surface so that any air bubbles rise to the surface. 

Bake for 35 minutes or until golden and firm when pressed. Invert the cakes to let the cool for about an hour before turning them the right way up. This method should prevent them sinking when the correct way up. 

While the cake cools prepare the buttercream. Whisk the butter until smoother and slightly paler in colour, then whisk in the sugar and lemon juice. 

Use the butter cream to stick the two cakes together, there may be some icing left over. 

Then pour a mixture of water and icing sugar over the top of the cake so that it drips down the sides, this should be a very thin layer.

You may want to add some form of decoration on the top so that it is looks a little more interesting.

Then, enjoy!