Home Beautiful

LEMON CHIFFON TRAY BAKE

Serves 8-12 (See page 134)

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Base

250g self-raising flour

3 tsp baking powder

¼ tsp sea salt

300g white sugar

60ml milk

6 egg yolks

125ml vegetable oil

1 tbsp finely grated lemon zest 120ml lemon juice

8 egg whites

½ tsp cream of tartar

Lemon curd

3½ tsp cornflour

150ml lemon juice

5 tsp finely grated lemon zest 2 eggs, plus 2 egg yolks,

lightly whisked

200g white sugar

150g salted butter, diced

Topping

180g cream cheese, softened 60g softened salted butter 3 tsp finely grated lemon zest 350g icing sugar

40ml lemon juice

1. To make the base, preheat oven to 170°C. Grease a 35cm x 22cm lamington-style tin.

2. In a large bowl, sift together flour, baking powder and salt, then stir in sugar. In a separate bowl, whisk together milk, egg yolks, oil, lemon zest and juice until well combined. Make a well in centre of dry ingredient­s and pour in liquid mixture. Beat for 2 minutes using hand-held beaters or a stand mixer, then set aside.

3. In a separate and very clean large bowl, whisk egg whites with cream of tartar with hand-held beaters or a stand mixer until glossy peaks form. Use a metal spoon to fold egg whites, in four batches, into cake batter.

4. Spoon batter evenly into tin and bake for 30-35 minutes, until cake pulls away from the sides a little and a metal skewer inserted into the centre comes out clean. Leave to cool completely.

5. To make the lemon curd, combine cornflour and lemon juice, then place in a small saucepan with remaining ingredient­s. Whisk over low heat for 10 minutes until mixture thickens. Strain through a sieve and allow to cool (see tip).

6. To make the topping, whisk together cream cheese and butter until well combined. Use a large metal spoon to stir in zest and icing sugar, adding lemon juice as needed to make a soft, spreadable icing. Spread over top of cooled cake.

7. To assemble, make small indents in icing and spoon over lemon curd to taste, swirling to make a decorative pattern. Cut into squares and serve straight from the tin.

TIP: This lemon curd makes about 280g. You’ll only need about one-third of it for the slice. Keep the rest for another time, to top freshly baked scones or fill little tart cases.

“YOU CAN BUY lemon curd BUT MAKING YOUR OWN MAKES THIS JUST A BIT MORE special ”SALLY WISE

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