Lemon-in­fused chif­fon cake

– Daleen van Schalk­wyk

YOU Winning Recipes - - CONTENTS -

Daleen got her recipe 22 years ago from a friend in Vaal Reefs. She adapted the orig­i­nal syrup to flavour it with lemon.

MAKES 1 LARGE CAKE Prepa­ra­tion time: 20 min Bak­ing time: 45-50 min


9 eggs, sep­a­rated 560 ml (2¼ c) cas­tor sugar 125 ml (½ c) lemon juice grated zest of 2 lemons 180 ml (¾ c) oil 250 ml (1 c) cold wa­ter 810 ml (3¼ c) cake flour 27 ml (5½ t) bak­ing pow­der pinch of salt pinch of cream of tar­tar


125 ml (½ c) sugar 125 ml (½ c) freshly squeezed lemon juice grated zest of 1 lemon 3-4 rose­mary sprigs


125 g but­ter 625 ml (2½ c) ic­ing sugar juice and grated zest of 1 lemon 2-3 ml (gen­er­ous ½ t) tar­taric acid


fresh berries and rose­mary sprigs

Pre­heat the oven to 160 °C. Line the bot­tom of a 20 cm and a 22 cm cake bak­ing tin with bak­ing pa­per. Do not grease. 1 Cake Put the egg yolks and cas­tor sugar in a mix­ing bowl in one go and whisk un­til pale and creamy. Add the lemon juice, zest, oil and cold wa­ter and mix. 2 Sift to­gether the flour and bak­ing pow­der and whisk into the yolk mix­ture. 3 Whisk the egg whites, salt and cream of tar­tar to­gether un­til stiff peaks form. Fold into the flour mix­ture with a metal spoon. 4 Spoon the bat­ter into the 2 bak­ing tins and bake for 45-50 min­utes or un­til the cake springs back if you press it lightly. 5 Al­low to cool slightly in the tins, lightly loosen the sides with a knife and turn the cakes out on a wire rack to cool com­pletely. 6 Syrup Boil the in­gre­di­ents to­gether un­til the sugar has dis­solved. Al­low to cool and re­move the rose­mary sprigs. 7 Halve each cake hor­i­zon­tally and driz­zle the syrup over all the lay­ers. 8 Lemon but­ter cream Put the but­ter in a mixer bowl and beat un­til pale yel­low. Add half the ic­ing sugar and the lemon juice and zest. Beat again quickly and add the tar­taric acid. Add the rest of the ic­ing sugar and beat at high speed un­til pale and creamy. 9 Dec­o­ra­tion Spread a thin layer of but­ter cream over the bot­tom layer of each cake. Sand­wich match­ing lay­ers to­gether, ic­ing inside, and place the smaller cake on the larger one. Spread but­ter cream on top and dec­o­rate with berries. Ar­range rose­mary sprigs on the bot­tom cake layer.


Daleen went to the trou­ble of find­ing short­cuts for a com­pli­cated cake that is known to eas­ily flop. Chif­fon cake is not as rich as a but­ter cake and the berries add a fresh and healthy fin­ish. The lemon gives the cake a de­li­cious flavour. We’ve used the recipe a few times in our test kitchen and the re­sult has been flaw­less ev­ery time. I some­times re­place the lemons with limes for a trendy touch. I restyled the win­ner’s dish as part of her prize. On the left is Daleen’s orig­i­nal cake and on the right the cake I styled for this mag­a­zine.

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