Honey Lemon Chiffon Cake

A friend forwarded this recipe for me to try. She loved the taste of this cake but felt that the cake did not rise enuf during baking. So it became my weekends assignment to give it a shot and report back to her how it turned out.Indeed it is a really lovely tasting cake! I used my good'ole 8in chiffon tin which turned out to be too big. The cake when baked only came up to slightly more than half the height of the tin... but it was so good, it was gone in half the day!

Sharing with you the pictures and the recipe of this cake. If I were to bake this again, I'll do 1.5 the recipe to get a good height.

What you need

• 3 nos.Egg Yolk
• 50gm Honey
• Zest of 1 lemon
• 2 tsp Lemon Juice
• 1 tbsp Water
• 45gm Corn Oil
• 85gm Cake Flour
• 4 nos. Egg White
• Pinch of Salt
• 50gm Sugar
• 1/8 tsp Cream of tartar or 1 tsp lemon juice

What to do

• Mix egg yolks, honey, lemon zest, lemon juice, water and corn oil tog. Sift in the cake flour. Mix till combined.
• Whip the egg whites with either cream of tartar or lemon juice, and sugar till wet stiff peaks.
• Fold in 1/3 of the egg whites into the yolk mixture to lighten it.
• Fold in remaining egg whites and pour batter into the chiffon tin.
• Bake for about 20 to 25 mins at 180C. Timing depends on oven.