Earl Grey is often paired with citrus fruit, so what better cake to match the beautiful light notes of this tea than a Lemon Chiffon Cake from Africa.
Lion’s roar of approval!
Prep: 45 min › Cook: 1 hr › Extra time: 15 mins › Ready in: 2 hrs
Ingredients
Serves: 8
- 250g cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 100g caster sugar
- 125ml vegetable oil
- 6 egg yolks
- 180ml water
- 1 tablespoon lemon zest
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 150g caster sugar
- 8 lemon slices or grated lemon zest.
For the filling
- 150g caster sugar
- 2 tablespoons plain flour
- 2 tablespoons grated orange zest
- 125ml orange juice
- 2 tablespoons fresh lemon juice
- 1 egg
- 250ml whipping cream, whipped
Method
Cake
- Preheat the oven to 180 C / Gas mark 4.
- In a large bowl, combine flour, baking powder, salt and 100g sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.
- In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 150g sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Turn cake mixture into ungreased 25cm tube cake tin.
- Bake in the preheated oven for 60 minutes or until a skewer inserted in the centre comes out clean. Invert cake and cool completely in tin. When cool, loosen edges and shake tin to remove cake.
Lemon cream filling
- In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.
- Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream.
To assemble cake
- Slice cake horizontally into 3 equal layers.
- Fill layers with filling.
- Spread remaining filling on top layer.
- Decorate with lemon slices.
Now, time for some tea!
Hope & Glory Earl Grey
For more fabulous tea and cake recipes and everything tea visit the Hope and Glory Tea website here
For more information click here