Lemon Chiffon Sponge
A community recipe by PolliniNot tested or verified by Nigella.com
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Preheat the oven to 180c/Gas Mark 4. Beat the butter and sugar in a mixer until white and fluffy. Add 1 egg at a time, followed by ¼ of the flour, and keep repeating until all are combined. Then add the zest and mix thoroughly. Grease two 8in (20cm) cake tins with butter and dust with flour. Divide the mixture between the tins and bake for 30min or until a skewer comes out clean. Turn the sponges out and leave to cool on a wire rack. Meanwhile, prepare the frosting. Combine the icing sugar, cream cheese and lemon zest until smooth in a mixer. Melt the butter in a small saucepan. Pour the butter slowly into the frosting while mixing. Refrigerate the frosting. When cool, cut the sponges in the middle to make 2 discs each. Start with one layer of sponge on a cake board; spread frosting on top (about 80g). Next put a layer of sponge on top of the frosting and repeat until you have layered all four discs. Cover the outside of the cake with the remaining frosting and put in the fridge to set.
Preheat the oven to 180c/Gas Mark 4. Beat the butter and sugar in a mixer until white and fluffy. Add 1 egg at a time, followed by ¼ of the flour, and keep repeating until all are combined. Then add the zest and mix thoroughly. Grease two 8in (20cm) cake tins with butter and dust with flour. Divide the mixture between the tins and bake for 30min or until a skewer comes out clean. Turn the sponges out and leave to cool on a wire rack. Meanwhile, prepare the frosting. Combine the confectioners' sugar, cream cheese and lemon zest until smooth in a mixer. Melt the butter in a small saucepan. Pour the butter slowly into the frosting while mixing. Refrigerate the frosting. When cool, cut the sponges in the middle to make 2 discs each. Start with one layer of sponge on a cake board; spread frosting on top (about 80g). Next put a layer of sponge on top of the frosting and repeat until you have layered all four discs. Cover the outside of the cake with the remaining frosting and put in the fridge to set.
Introduction
An excellent celebration cake. Konditor and Cook
An excellent celebration cake. Konditor and Cook
Ingredients
Serves: 8-10
Metric
Cups
For the Sponge
- 150 grams butter (at room temperature)
- 190 grams sugar
- 4 medium eggs
- 190 grams self-raising flour
- ½ lemon zest
For the Frosting
- 640 grams icing sugar
- 320 grams cream cheese
- 1 lemon zest
- 80 grams butter
For the Sponge
- 5 ounces butter (at room temperature)
- 7 ounces sugar
- 4 medium eggs
- 7 ounces self-raising flour
- ½ lemon zest
For the Frosting
- 23 ounces confectioners' sugar
- 11 ounces cream cheese
- 1 lemon zest
- 3 ounces butter
Method
Lemon Chiffon Sponge is a community recipe submitted by Pollini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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