Gluten and Dairy Free St Clements Chiffon Cake

serves / makes 8
45 prep time
45 mins cooking time

Description

Oranges and lemons say the bells of St Clements ….

I wanted to make a cake to take to my parents for New Year’s Eve – traditionally I would always make a madeira cake. Due to time constraints I didn’t have time to wait on the long baking time of a madeira cake so started to think what else I could make. I wanted to stick with a plain cake, not the big chocolate cakes my Dad and I love. This cake is light as a feather and beautifully flavoured with the citrus of the oranges and lemons.

Enjoy!

Fx

Ingredients

For the cake:

  • 130g gluten free self raising flour
  • 170g caster sugar
  • 3 oranges, juiced and zested
  • 3 lemons, zested
  • 30ml vegetable oil
  • 2 egg yolks
  • 6 egg whites

For the drizzle:

  • 4 tablespoons icing sugar
  • 4 teaspoons water
  • sprinkle of orange zest

Method

Image Text

  1. Preheat the oven to 170 oC
  2. Place the egg whites in a bowl and whisk until soft peaks form
  3. Add in 40g of the caster sugar and whisk until stiff peaks form
  4. Place the flour, remaining sugar, orange juice, orange zest, lemon zest, vegetable oil and egg yolks in a large bowl
  5. Mix until well combined
  6. Gently fold in the egg whites
  7. Grease a 7″ bundt pan or cake tin
  8. Pour the cake mix into the pan
  9. Bake in the centre of the oven for 45 minutes
  10. Remove from the oven and allow to cool in the tin for 15 minutes
  11. Remove from the tin and allow to cool completely
  12. Mix together the water and icing sugar
  13. Drizzle over the cake and top with a sprinkle of orange zest

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