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Lemon Chiffon Sponge

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Tell us what you think