Lemon Chiffon Cake

This recipe comes from my friend Bridget who brought one into work one day and I was hooked!

I prefer to use 3 shallow cake tins as they only need 15 mins cooking time and makes a prettier cake when you cut the slices. There is plenty enough frosting for on between the sponges and all away round the sides and in top. The cake tins are 17 inches (18cms) and I set the oven at 170oC.

Lemon chiffon cake Ingredients:
190g butter (room temp)
190g caster sugar
4 medium eggs
190g sr flour (sieved)
Grated Lemon zest
Method:
1. Mix the butter, lemon zest and caster sugar together
2. Add eggs and a little flour to avoid it curdling, mix whilst keeping the air still in the mixture
3. Add the rest of the flour tbsp by tbsp
4. Pour evenly into baking tins with baking parchment
Frosting:
640g icing sugar
320g cream cheese
Lemon zest
80g butter (melted)
Mix the icing sugar, cheese and zest together. Add the butter keep stirring as the butter cools the frosting will set. If your room temp is high then pop the bowl in the fridge for the icing to set.
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